Lemon Poundcake Loaf

Ingredients

  • 1 1/4 cups sugar
  • 1/2 tsp salt
  • zest from 2 lemons
  • 2 sticks unsalted butter, softened
  • 3 large eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 cup Greek yogurt or sour cream (I prefer yogurt)
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • Lemon syrup
  • 1/3 cup water
  • 2 tbsp lemon juice
  • 1/4 cup sugar
  • Lemon icing
  • 1 1/4 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions

  1. Preheat oven to 325F.
  2. Coat 8"x4" loaf pan with Pam.
  3. Mix sugar, salt and lemon zest in mixer bowl. Add butter and whip until soft and pale, 3-4 minutes on high speed.
  4. Add eggs one at a time and whip until absorbed. Add sifted flour and baking powder and whisk until combined. Add rest of wet ingredients and mix until well blended. Scoop into pan and bake at 325F 60-75 minutes until a toothpick comes off clean. Let sit in pan 10 minutes before unmolding.
  5. Lemon syrup:
  6. Heat all ingredients in pan and bring to a boil. Cool. Apply with a brush to cake.
  7. Lemon icing:
  8. Mix until spreadable and spread all over the cake.

Additional Notes

In my book there is hardly such a thing as too much icing. You can double the quantity.