If this doesn’t make your mouth water, you may want to get that checked out. :o)

This is how you throw together a dessert for family or friends and stop the show with old-fashioned, lemon-packed flavor.   A rich, moist, decadent dessert — this is one you’ll turn to, like I do, time and time again.

To begin, grease a flour a standard sized loaf pan.

Preheat your oven to 350 degrees.

To a mixing bowl, add 6 T. butter and 2/3 c. sugar.  Beat for at least 4 minutes to incorporate air which will help create the lightness you need for your cake batter.

Add in 4 egg yolks, one at a time until all are thoroughly incorporated.

Zest and juice two good-sized lemons and add the zest and 1 tsp. of the juice along with 1/2 tsp. lemon extract, and 1/2 tsp. vanilla extract to the batter, mixing well.  Reserve the remaining lemon juice for the glaze.

In a separate bowl, mix the following dry ingredients:

1 1/4 c. cake flour (all-purpose works well in a pinch)

1 1/2 tsp. baking powder

1/8 tsp. salt.

Add dry ingredients to the batter alternating with 1/3 c. milk and ending with the dry ingredients.

Pour batter into the greased and floured pan and bake at 350 degrees for 45-55 minutes removing from the oven when the top springs back lightly when touched and/or a toothpick comes out clean except a few crumbs.  Let cake cool in pan on a wire rack for at least 40 minutes and then remove to finish cooling before glazing.

To make the glaze, sift 1 1/2 c. powdered sugar and whisk in enough lemon juice to make a runny enough glaze to drizzle over the top of the completely cooled cake. Add more sugar or juice as needed to get the right texture.  Drizzle, drizzle, drizzle.

And there you have it!  A perfect dessert you’ll be proud to serve and more than excited to eat!

Many thanks to The Spruce Eats and their recipe for Lemon Pound Cake Loaf from which I barely adapted this recipe.