For the lemon pound cake:
▢1 1/2 cups all-purpose flour
▢1 1/2 tsp baking powder
▢1 Tbsp lemon zest
▢1/2 tsp salt
▢1/2 cup unsalted butter, room temperature
▢1 cup granulated sugar
▢2 large eggs, room temperature
▢1 tsp vanilla extract
▢2 Tbsp lemon juice, about 1/2 lemon
▢1/2 cup buttermilk, see below for substitution
For the lemon syrup:
▢1/4 cup lemon juice, about 1 lemon
▢3 Tbsp powdered sugar
For the lemon icing:
▢1 cup powdered sugar, sifted
▢1.5 Tbsp lemon juice
▢1 Tbsp milk
Cups – Metric
Instructions
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