Lemon pound cake
Prep:
5 mins
Cook:
90 mins
700g butter, softened
250g cream cheese, softened
1kg granulated sugar
125ml lemon juice
45ml pure vanilla extract
25g grated lemon peel
12 large eggs
750g all-purpose flour
4g salt
Glaze:
375g icing sugar
100ml milk
50ml lemon juice
Cake:
Preheat the oven to 160ºC / 350ºF / Gas Mark 4.
Grease and flour four 23 x 13-centimeter loaf pans.
In a large bowl cream together butter until light and then beat in cream cheese until fully incorporated.
Add sugar and beat, scraping down the sides, until mixture is light and fluffy.
Add lemon juice and peel and vanilla extract and beat to combine.
Add eggs two at a time taking care to beat each addition thoroughly before adding two more eggs.
Beat in the flour and salt until batter is smooth and creamy.
Spoon batter into prepared loaf pans,
Bake for about 1 1/2 hours or until a toothpick comes out clean when inserted in the middle.
Cool loaves approximately 10 minutes and then turn then out on wire rack.
Glaze:
Combine all the glaze ingredients in a small bowl and then spoon over warm cakes.
Let cakes set for at least 30 minutes and then store in airtight container.
Serves
4 loaves
Preparation Time
5 minutes
Cooking Time
90 minutes
Main ingredients
Flour, Fruit
Recipe Type
Cakes & Baking, Gifts
Special Info
Nut free
Level of Difficulty
Easy
