Lemon Pound Cake with Lemon Drizzle

Lemon Pound Cake with Lemon Drizzle
by Rebbekkah

2 sticks butter, room temperature (if you use salted butter, omit the teaspoon of salt)
1 cup sugar
4 large eggs
2 teaspoons of The Spice House Lemon Extract
2 cup all-purpose flour
1 teaspoon salt
1 Tablespoon of lemon zest

Lemon Drizzle (recipe below)


Preheat your oven to 350°F.

Combine the butter and sugar in your mixer on low speed. While the butter and sugar is mixing together, whisk your eggs and lemon extract in a bowl and set it aside. Then, combine the flour, salt and lemon zest in a separate bowl. Add the egg mixture to the butter and sugar while still on low speed. Then add the dry ingredients. Make sure the ingredients are well combined before scraping the batter into your pan.

Choose your type of pan. You can use either a loaf pan or a Bundt cake pan. I make this pound cake in a Bundt cake pan. You can also choose to make this with a mini Bundt cake pan. The amount of time will depend on what type of pan you use. For your typical loaf pan bake for 50-60 minutes. For a Bundt cake pan bake for 35-45 minutes. For the mini Bundt cake pan bake for 25-30 minutes.

Add your batter to the pan you choose and bake accordingly.

After baking, completely cool cake on a wire rack before icing.

Lemon Drizzle

by Rebbekkah

1 cup powder sugar
2 Tablespoons of milk
2 teaspoons of The Spice House Lemon Extract

Mix the above ingredients together in a bowl and whisk until smooth. If your icing is too runny for you, add a Tablespoon of powder sugar until you reach your desired consistency. Pour over cooled cake.