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

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon pound cake with a simple lemon glaze. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Easy Lemon Pound Cake with Lemon Glaze is a simple recipe using the Cream Cheese Pound Cake base and adding a zesty lemony glaze—it's fresh, pretty, and lip-smacking good! Pound cakes are ubiquitous to any Southern gathering that includes food…and isn't that every Southern gathering? Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake. - Glazed Lemon Pound Cake can be baked in loaves.

Lemon Pound Cake with a Simple Lemon Glaze is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Lemon Pound Cake with a Simple Lemon Glaze is something which I have loved my whole life. They’re fine and they look wonderful.

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

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

Get the most lemon flavor into this pound cake by grating zest first, then squeezing out lemon juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake. 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.

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!

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. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. Lemon juice, lemon zest, and lemon glaze make damn sure of that. This is a lemon pound cake for the books.

So that is going to wrap it up with this special food lemon pound cake with a simple lemon glaze recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!