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Lemon Pound Cake with Buttercream Icing


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Step 1

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.


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