Lemon Pound Cake Loaves

By Susan52

Ingredients

• Cake:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon grated lemon zest
• ICING:
• 3/4 cup confectioners' sugar
• 1/2 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup sour cream
• ICING:
• 3/4 cup confectioners' sugar
• 1/2 teaspoon grated lemon zest
• 1 tablespoon lemon juice

Details

Servings 2
Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.

Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a small bowl, mix icing ingredients. Spoon over loaves.
Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

For large loaf: Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Ice as directed. Yield: 1 loaf (12 slices).