Lemon Pound Cake

Lemon Pound Cake
Recipe & photo thanks to Nielsen Massey!

This lemon pound cake recipe, featuring Pure Lemon Paste, is delightfully fresh. The soft citrus flavor from the lemon glaze complements the sweetness of the pound cake, making this baked good a yummy treat for breakfast or dessert.

- 1/2 pound unsalted butter, softened
- 1 1/4 cups sugar
- 4 large eggs
- 3 tablespoons plus 4 teaspoons Nielsen-Massey Pure Lemon Paste, divided
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup confectioner's sugar
- 2 teaspoons water

Preheat oven to 350°F. Butter and flour a 5 x 9-inch loaf pan.

Place butter and sugar in the bowl of an electric mixer. Beat on medium for 1 minute or until the mixture is light and fluffy, scrape down the bowl. Add the eggs and 3 tablespoons lemon paste, beat until the mixture is thoroughly blended, scrape down the bowl.

Add the flour, baking powder, and salt on low speed until just blended. Increase the speed to high and beat for 30 seconds. Transfer the batter to the prepared pan.

Bake for 15 minutes then reduce the oven temperature to 325°F. Bake for an additional 35 to 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes before inverting onto a wire rack to cool.

While the cake is cooling, stir the confectioner's sugar, remaining four teaspoons lemon paste, and water until smooth to create a glaze. Drizzle the glaze over the top of the cake and let cool completely before cutting.

**Tip: Drape a piece of aluminum foil over the top of the loaf during cooking if it browns too quickly.

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