Description
Moist and citrusy Lemon Pound Cake is made with fresh lemons, lemon-lime soda, and cake flour. A bright, zesty slice of bread with a homemade lemon icing on top!
Ingredients
Scale
- 1 1/2 cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 teaspoon lemon extract
- 1 lemon, zested
- 3 cups cake flour
- 1/2 cup lemon lime soda
Instructions
- Preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with baking spray. Set aside.
- In a large mixing bowl, beat butter for 2-3 minutes until pale in color. Add in sugar and salt and beat for an additional 3-4 minutes.
- Beat in eggs, one at a time. Add lemon extract and lemon zest.
- Turn the mixer on low, and add cake flour JUST until dry ingredients have been blended, while slowly adding in the lemon lime soda. Use a rubber spatula or wooden spoon to stir the bottom of the bowl, making sure everything is well blended.
- Pour batter into prepared loaf pans. Bake for one hour, then top with a tent of foil. Bake an additional 10-15 minutes. Remove from oven and cool in pans.
Notes
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 201
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg
Keywords: Lemon Pound Cake