Classic and elegant, adapted from Anna Olson, this pound cake takes minutes to make and has relatively few ingredients.
For the Cake:
1 cup (2 sticks) unsalted pareve margarine, room temperature
1 cup granulated sugar
Zest of one lemon
4 large eggs, room temperature
1 tsp. pure vanilla extract
1 tsp. lemon extract
2 cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
For the glaze:
2 tbsp. freshly squeezed lemon juice
¾ cup icing sugar, sifted
Preheat oven to 275F and line a 9-x5-inch loaf pan with parchment paper sprayed with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine, sugar, and lemon zest until light and fluffy.
Add the eggs, one at a time, followed by the extracts, scraping down the bowl as necessary.
In a bowl, combine the flour, baking powder, and salt.
Slowly add the dry ingredients and mix until just combined.
Transfer the batter to the baking pan and bake for 20 minutes.
Raise the temperature to 325F and bake for 55 more minutes. Allow to cool completely, remove from pan and then prepare the glaze.
In a small bowl, combine the lemon juice and icing sugar. Pour over the cake.