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Lemon Pound Cake {Better Than Starbucks!}
Ingredients
  • subheading: For the cake:
  • 2 ½ cups (350 g) bread flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 ¾ cup granulated sugar
  • 1 cup (2 sticks) butter, room temperature
  • Zest from 3 lemons
  • ⅓ cup sour cream
  • 4 large eggs
  • 1 egg yolk
  • ¼ cup lemon juice, from about 1 lemon
  • subheading: For the lemon syrup:
  • ½ cup granulated sugar
  • ¼ cup lemon juice, about 1 lemon
  • 2 tablespoons water
  • subheading: For the icing:
  • 1 tablespoon butter
  • 1 ¼ cups powdered sugar
  • 2 tablespoons lemon juice
  • subheading: Special equipment:
  • 9x5 inch loaf pan
  • Zester, such as a microplane
  • Parchment paper
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