Old Fashioned Lemon Pound Cake

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (freshly grated)
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (sifted)
• 2 tablespoons freshly squeezed lemon juice (for frosting)
• 1 teaspoon lemon zest (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the lemon zest, lemon juice, and vanilla extract until fully combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the optional frosting, beat softened butter until creamy, then gradually add powdered sugar, lemon juice, and lemon zest until smooth.

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