Lemon Pound Cake with a Simple Lemon Glaze
Lemon Pound Cake with a Simple Lemon Glaze

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lemon pound cake with a simple lemon glaze. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Lemon Pound Cake with a Simple Lemon Glaze is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Lemon Pound Cake with a Simple Lemon Glaze is something that I have loved my whole life. They are fine and they look wonderful.

Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake. Mix together the powdered sugar and fresh lemon juice to create a glaze for the lemon pound cake. Once the lemon pound cake is completely cooled, use a small whisk or fork to drizzle the glaze on top of the cake.

To begin with this particular recipe, we have to prepare a few components. You can cook lemon pound cake with a simple lemon glaze using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. Get 1 and 1/2 cup all-purpose flour
  2. Make ready 3/4 cup granulated sugar
  3. Take 1 tsp baking powder
  4. Get 1/8 tsp salt
  5. Get 1 cup unsalted butter, at room temperature
  6. Get 4 large eggs, at room temperature
  7. Prepare 2 tbsp fresh lemon juice
  8. Take 1/3 cup whole milk
  9. Get 1 tsp vanilla extract
  10. Take Lemon glaze
  11. Prepare 2 tbsp fresh lemon juice
  12. Make ready 1/4 cup granulated sugar
  13. Get 1 tbsp water

The sweet lemon glaze gives this pound cake fresh lemon flavor. The cake can be baked in a Bundt cake pan or in two loaf pans. You can bake it in loaf pans to freeze the second loaf for later. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

Instructions to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. In a large mixing bowl, combine the butter and sugar and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as and when needed and until the mixture is a paler colour and sugar is dissolved or almost fully dissolved.
  2. Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined.
  3. To the sugar butter mixture, add in the eggs in 4 parts beating for about 50 seconds after each addition. To that, add in the milk, vanilla and lemon juice and beat for another 30 seconds on medium speed until everything is well combined.
  4. After, sift in the flour, baking powder and salt, and on low speed, beat until a smooth and thick but light batter is formed. With a spatula, give the batter a quick mix to ensure everything is well incorporated.
  5. Pour the cake batter into a greased 5 × 9 inch loaf pan and tap afew times on the counter to get rid of any air bubbles.
  6. Bake in a preheated oven at 325 degrees fahrenheit on the center rack for 40 minutes and then move to the top rack for an additional 20 minutes. After 60 minutes, a toothpick inserted should come out clean, if not, put the oven off but leave the cake in for 10 minutes, it should be done by then.
  7. While the cake cools, combine all the ingredients for the glaze in a medium saucepan over medium low heat and cook until the sugar fully dissolves.
  8. With a toothpick or a bamboo skewer, poke random holes all over the surface of the cake and pour the glaze all over the cake. Let the cake cool in the pan for about 20 minutes and then run a knife around the edges to take it out.
  9. Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well.
  10. This cake keeps well in the refrigerator for up to 4 days in an airtight container and can also be frozen for up to 2 weeks in cling film and then foil. Happy baking!

You can bake it in loaf pans to freeze the second loaf for later. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor.

So that is going to wrap this up with this exceptional food lemon pound cake with a simple lemon glaze recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!