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/