Lemon Pound Cake 柠檬磅蛋糕

This is a great recipe! The cake is very good, and not too sweet. This lemon pound cake keeps well for days. 😘🍋

Ingredients:
LEMON CAKE:
3 cups  all-purpose flour (330 g)
2 teaspoons  baking powder
1 cup  unsalted butter,  room temperature (230 g)
1 cup granulated sugar (225 g)
1 teaspoon  kosher salt
3 large eggs, room temperature
2 tablespoons  lemon zest
¼ cup  lemon juice (60 mL)
1 teaspoon  vanilla extract
1 cup  whole milk (240 mL)

LEMON GLAZE:
½ cup  granulated sugar (110 g)
¼ cup  lemon juice (60 mL)

LEMON ICING:
1 cup  powdered sugar, sifted (120 g)
3 tablespoons  lemon juice
1 tablespoon lemon zest

Preparation:

1. Preheat the oven to 350˚F (180˚C).
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In another bowl, whisk together the milk, lemon zest and lemon juice. Set aside
4. In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. 
5. Add half the flour and beat to combine, then beat in the milk mixture  and beat to combine., then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
6. Grease a 10-inch (25-cm) bundt pan. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
7. Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
8. While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
9. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
10. After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
11. Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
12. Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
13. Transfer the cake to a serving platter, slice, and serve.

Recipe from: TASTY

Happy Baking!