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The lemon loaf pound cake uses freshly squeezed lemon juice and a fresh lemon zest. The icing is lemon too, made with lemon juice and powdered sugar. This lemon loaf uses very simple ingredients - flour, baking powder, salt, sugar, butter, eggs, milk and lemons.
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Composition - Lemon loaf pound cake with icing sugar:
- Give 3 tbsp boil water
- You need 187 g all purpose flour
- Need 1/2 tsp baking soda
- Get 1/2 tsp salt
- Require 180 g of unsalted butter (room temperature)
- Need 150-200 g for caster sugar (I used 150g)
- Give 3 - large eggs
- Give 60 g buttermilk
- Prepare 3 tbsp (45 ml) - fresh lemon juice
- Get Zest of 1 lemon
- Require 1 tsp of vanilla essence
- Require of For lemon Icing
- Give 120 g - Icing sugar (sifted)
- Require 22 ml lemon juice
- Require 15 ml of heavy cream or milk
Dust the cake with powdered sugar or drizzle the optional fresh lemon Beat well. Blend in the lemon zest, lemon juice and the extracts. Spoon batter into the prepared loaf pan. In a small bowl, combine buttermilk with vanilla extract and lemon extract.
Lemon loaf pound cake with icing sugar making:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a stand mixer beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed.Add the boil water and mix.
- In low speed add the eggs one at a time.Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up th
- With the mixer running low.Add the dry ingredients (flour,baking powder and salt)
- Spread the batter into a loaf pan.Bake for 35 to 40 mins.The cake is done when a toothpick inserted in the center comes out mostly clean.Couple moist crumbs are ok.
- Let it the cake cool on the rack.
- For make the icing just mix all the ingredients and pour around the cake and sprinkle icing sugar.
- Ready to serve.
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