William Greenberg at Home: Lemon Pound Cake Recipe

If you’re a citrus lover, William Greenberg has a zesty treat with this Lemon Pound Cake recipe. Topped with a delicious glaze this dessert is an irresistible treat. It’s one of those anytime snacking cakes that’s perfect for having around the kitchen. Pair with a cup of coffee or an afternoon tea to elevate your dessert experience.

Ingredients

For the Cake

• 2 Cups Flour
• 2 Teaspoon baking powder
• ¼ Teaspoon kosher salt
• 2 Sticks butter, softened
• 1 ½ Cups of sugar
• 4 Eggs
• ½ Teaspoon lemon extract or 1 tablespoon lemon zest
• ¼ Teaspoon vanilla extract 

For the Icing

• 1 Cup confectioner’s sugar sifted
• 2 Teaspoons lemon zest
• ¼ Cup lemon juice
• Yellow food coloring optional* 

Instructions

For the Cake

1. Preheat oven to 325°F.
2. Grease two 8x4 inch loaf pans with butter and line with parchment paper, leaving overhang on both of the long sides. Butter the parchment.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, use either of a stand mixer fitter with a paddle attachment or electric beaters, cream together the butter and sugar on medium speed until light and fluffy, 4-5 minutes, scraping down the sides of the bowl occasionally.
5. Reduce the speed to low and gradually add flour mixture, beating just until incorporated.
6. Divide batter between prepared pans and bake 45-50 minutes or until a toothpick comes out clean.
7. Cool on rack for 15 minutes, then use parchment handles to remove loaves to wire racks to cool completely.

For the Icing

1. Mix together the confectioner’s sugar, lemon zest, and lemon juice, starting with 3 tablespoons and adding more as needed until you have a thick but pourable consistency.
2. Optional, add a few drops of yellow food coloring for a more intense color or leave as is.
3. When the cake is cool, pour over and let set for about 30 minutes.