Lemon Pound Cake

Ingredients

• 2 stickbutterAmount2 stickIngredientbutter, room temperature, room temperature
• 4eggsAmount4Ingredienteggs, room temperature, room temperature
• 2 tspvanilla extractAmount2 tspIngredientvanilla extract
• 1/2 cuplemon juiceAmount1/2 cupIngredientlemon juice, 1 lemon zested and juiced, 1 lemon zested and juiced
• 2 cupflourAmount2 cupIngredientflour
• 1 tspbaking powderAmount1 tspIngredientbaking powder
• 1/4 tspsaltAmount1/4 tspIngredientsalt
• 1/2 cuppowdered sugarAmount1/2 cupIngredientpowdered sugar
• 3/4 tspwaterAmount3/4 tspIngredientwater

Instructions

1. 1

   Preheat oven to 350 degrees and grease a loaf pan; set aside.

2. 2

   Using an electric mixer on high speed, beat butter and sugar until mixture becomes light and fluffy. Add eggs, one at a time, beat well after each addition. Mix in vanilla, lemon juiceAmount½ cupIngredientlemon juice, 1 lemon zested and juiced, and salt. Set mixer to low and gradually add flour, beat until just combined (do not over mix).

3. 3

   Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

4. 4

   In a small bowl, combine powdered sugarAmount½ cupIngredientpowdered sugar, water, and lemon zest, stir until smooth. Once cake is completely cooled, drizzle with icing. Let icing set, slice, and serve.