2 largeLemonszested and juiced - (about 2 tablespoons zest and 1/2 cup juice)
1/2cupFull fat milk
1 1/2cupsPlain flour
3largeEggs @ room temperature
1tspPure almond extract I didnt use
Preheat oven to 175 C, 10 mins before baking.
Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.
Combine lemon and milk in a small bowl. Use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside for 5-7 mins.
Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.
In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.
With the electric mixer on low, add flour and mix until combined. Do not overmix.
Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).
Sprinkle with the remaining 2 tablespoons of powdered sugar.
Serve and enjoy!
I didnt use the powdered sugar for dusting or for sprinkling on the top. I greased the baking dish and lined it with parchment paper.The cake keeps well @ room temp for 3-4 days in an airtight container.
This Lemon Pound Cake was printed from https://mariasmenu.com/desserts/lemon-pound-cake.
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