Pat Sinclair

Glazed Lemon Pound Cake

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Preparation info
  • Makes 1 cake,

    10 to 12

    servings each
    • Difficulty

      Easy

Appears in
Scandinavian Classic Baking
Scandinavian Classic Baking

By Pat Sinclair

Published 2011

  • About

Grated lemon rind gives the delicate lemon flavor to this dessert and freshly squeezed lemon juice adds tanginess. Be sure you remove the rind before cutting the lemon in half to squeeze out the juice. I’ve found that a microplane grater makes removing rind easy and is a utensil I use often.

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon</

Method

Heat the oven to 350° F with rack in lower third. Grease and flour a 9" × 5" loaf pan. Sift the flour, baking powder and salt into a medium bowl.

Beat the butter in the bowl of a heavy-duty mixer on medium speed until creamy. Gradually add the sugar, scraping down the sides of

Photos