mhmm monday

Nothing says spring quite like a lemon pound cake and this recipe is light and fluffy, and very decadent, packed with a lemon flavour that will please any pound cake lover.

Pink Lemon Pound Cake

{photo credit & website}

Ingredients:
Cake
3 cups of white flour 
2 cups of white sugar 
1/2 tsp. salt 
1 tsp. baking powder 
1 1/2 cups of butter (softened) 
1/3 cup of milk 
6 eggs (3 egg whites & 3 full eggs) 
2 tsp. lemon extract 
1 Tbsp. grated lemon zest 
4 lemons

Pink lemon glaze frosting:
2 cups of confectioner’s sugar 
6 Tbsp. lemon juice 
1 tiny drop of red food coloring

Directions:
Preheat your oven to 350°F and grease your desired cake dish.
In a small bowl, pour the milk over 1 Tbsp. of pure lemon juice and let it sit for a few minutes (this lemon/milk mixture is key!)
Mix together the flour, sugar, salt, and baking powder on low speed with an electric mixer.
Add the softened butter, the lemon/milk mixture you made earlier, and 3 egg whites.
Mix on low speed until the dry ingredients are moistened.
Then, scrape anything down from the sides, turn that mixer on high and let it mix for 2 whole minutes.
Now, add the lemon extract and lemon zest (blend it in at a medium speed).
One by one at a high mixing speed, add the 3 eggs with 30 seconds between each egg.
Pour the cake batter into a pretty baking dish and bake it for 50-70 minutes or until a toothpick inserted comes out clean.
The baking time largely depends on the size of your dish(s). The cake will rise and the top will turn brown. The inside will be a pale yellow…the perfect color to compliment a pink glaze frosting!
While your lemon pound cake is cooling, mix together 2 cups of confectioner’s sugar with 6 Tbsp of freshly squeezed lemon juice. Then, add the tiny drop of red food coloring. Pour this over your cooled lemon pound cake.
Enjoy!

Take Care