Lemon Burst Pound Cake

Lemon Burst Pound Cake
makes 1-9”x5” loaf pan

½ cup fresh lemon juice (about 2 lemons)
½ cup whole milk
1 ½ cups all purpose flour
¼ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons lemon zest (about 2 lemons)
1 ½ cups granulated sugar
1 stick (½ cup) unsalted butter, room temperature
3 large eggs
1 teaspoon almond extract
1 tablespoon butter (to prepare pan)
2 tablespoons powdered sugar (to prepare pan)

Preheat oven to 325°F.

Prepare a 9”x5” loaf pan by brushing with butter.  Sprinkle with powdered sugar and spin pan to coat.  Shake excess into sink.  Set aside.

Combine lemon and milk in a small bowl.  I like to use a 1 cup measuring cup; pour in lemon juice and then add milk.  Set aside.

Combine flour, baking soda and salt in a medium bowl and whisk to combine.  Set aside.

In a medium bowl, combine lemon zest and sugar.  Smash lemon zest with a fork until all sugar is coated in the oils from the lemon zest.  Add butter and beat with an electric mixer until well combined, about 3 minutes.  Add eggs and almond extract.  Beat with mixer until well mixed.  Add milk mixture and beat until you have a smooth mixture.

With the electric mixer on low add flour and mix until combined.  Do not overmix.

Pour batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean.  Allow to cool in baking pan for 10 minutes and then turn out to a cooling rack and allow to cool completely (or serve immediately).

Recipe printed from http://TheSlowRoastedItalian.com/
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