Lemon Pound Cake with Buttercream Icing

Lemon Pound Cake with Buttercream Icing
Lemon Pound Cake with Buttercream Icing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • see next page

Directions

In a mixing bowl combine 1 cup room temp. butter and 1 cup sugar. Beat until light and fluffy. Add 4 large eggs 1 at a time beating well and 2 tsp vanilla extract. Add 1 tsp baking powder, a pinch of salt and 1 tbsp lemon zest and beat to combine. Alternating flour and lemon juice add a total of 1 1/2 cup all purpose flour and 1/4 cup lemon juice to batter, then beat until just combined. Divide batter into 3 buttered mini loaf pans. 6x3 1/4 x2 inches. Bake for 40-45 min ot until toothpick comes out clean Let stand 10 minutes then cool. For icing: Beat tog. 1/2 cup room temp butter, 3 cups icing sugar and 1/2 tsp vanilla. Beat in about 1/2 cup whipping cream or just enough to make a fluffy icing.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: