Try our Lemon Loaf Pound Cake recipe.
Recipe by Mimi Council.
Lemon Loaf Pound Cake
Makes 9 x 5-inch Loaf
1/2 cup (113 grams) organic salted butter, softened
340 grams (1 1/2 cups) organic cane sugar
1 tablespoon organic lemon flavor (like Frontier Co-Op)
3 organic large eggs
212 grams (1 1/2 cups) all natural cake flour
1/4 teaspoon fine sea salt
1/2 cup organic milk
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic milk
zest of one organic lemon
Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and let it fold over the sides for easy removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar, and lemon flavor. Add in the eggs and milk and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
In a separate bowl, mix together the cake flour and sea salt. Add to the butter mixture and mix on low until combined, scrape down the sides of the bowl and mix again until the batter is smooth.
Grease and flour the pan and pour batter in. Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean.
To make the glaze: In a medium mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. You can add more milk depending on the consistency you like. I prefer my glazes to be somewhat thick versus runny, but some people like less of a glaze and if you prefer that you can add a little more milk to make it runnier.
Top with lemon zest (optional).
Store in a cake dome for up to 3 days.
Gluten Free – Replace the flour with 184 grams (1 cup plus 3 tablespoons) organic gluten free flour blend plus 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.
High Altitude – Bake at 350°F for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!