Instructions:
Preheat oven to 350°F (180°C). Grease and flour a 9-inch loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the cake flour, salt, and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, and mix until just combined.
Stir in the lemon juice, lemon zest, and vanilla extract until well blended.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Once the cake is cool, whisk together the confectioners’ sugar and enough water to make a smooth glaze. Drizzle the glaze over the cake.
Serve and enjoy!
This Lemon Butter Pound Cake is a delightful treat with its tangy lemon flavor and buttery richness. Perfect for any occasion, this cake is sure to impress your guests and satisfy your sweet tooth.
