If you like the lemon pound cake at Starbucks, you will love this recipe!!
1 2/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1/2 cup sugar
1/2 cup honey
2 Tablespoons salted butter, softened
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice from two medium lemons (approx 1/3 cup)
1/2 cup vegetable oil
1 cup plus 1 teaspoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon pure lemon extract
Preheat oven to 350 degrees.
Grease a 9×5 loaf pan well.
In a medium bowl mix flour, baking soda, and baking powder.
In mixing bowl or stand mixer, cream butter. Add sugar,honey, eggs, vanilla, lemon extract, lemon juice and oil until mixed well.
Add dry ingredient mixture to your mixer and blend until smooth. No not over mix.
Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.
Let cake cool before icing.
For icing, blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake. Let icing set before slicing.