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Easter Pound Cake

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  • Easter Pound Cake

THIS RECIPE IS A GREAT ADDITION TO ANY EASTER GET TOGETHER. IT’S COLORS ALONE ARE AN INVITING SOFT PASTEL COLOR, LIKE THE COLORS ASSOCIATED WITH EASTER.

Lemon Glazed Pound Cake

Ingredients

12 tablespoons unsalted butter

1 cup sugar

1 tbsp vanilla

4 large eggs

1/4 cup whole milk

1 tbsp lemon juice

2 cups flour

SORSHIP 1 tsp baking powder

SORSHIP 1/4 tsp salt

Glaze

1/2 cup confectioners’ sugar

1 tbsp lemon juice plus more, as needed

INSTRUCTIONS

• Preheat oven to 325 F.

• Spray an 8”x4” loaf pan with cooking spray and line with a piece of parchment paper that covers the bottom and with an inch extending past the top of the pan.

• Crack eggs into a measuring cup and set aside.

• In a large bowl with an electric mixer, beat the butter with the sugar until fluffy.

• Beat mixture for about 4 minutes.

• Add the eggs one at a time and mix well.

• Scrape down the sides of the bowl, as needed. Beat in the lemon juice and vanilla.

• In a separate bowl, whisk together the flour, salt and baking powder.

• With the mixer on low, add the flour mixture to the butter mixture one cup at a time. Do not over mix.

• Scrape into prepared 8”x4” loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.

• Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan.

Allow to cool on a cooling rack.

• While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze.

• Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.