Best Ever Lemon Burst Pound Cake

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 1 hour 10 Min

9 tablespoons unsalted butter, room temperature (divided)
4 tablespoons powdered sugar, divided
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice) 
1/2 cup whole milk
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon pure almond extract

Preheat oven to 325°F.

Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth 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. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, 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 the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).

Sprinkle with the remaining 2 tablespoons of powdered sugar.

Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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