Steps to Cook Favorite Lemon Pound Cake with a Simple Lemon Glaze

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Lemon Pound Cake with a Simple Lemon Glaze. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Lemon Pound Cake with a Simple Lemon Glaze Recipe. The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony glaze.

You can cook Lemon Pound Cake with a Simple Lemon Glaze using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Lemon Pound Cake with a Simple Lemon Glaze

1. Prepare 1 of and 1/2 cup all-purpose flour.
2. Take 3/4 cup of granulated sugar.
3. It’s 1 tsp of baking powder.
4. You need 1/8 tsp of salt.
5. It’s 1 cup of unsalted butter, at room temperature, softened.
6. Make ready 4 of large eggs, at room temperature.
7. Prepare 2 tbsp of fresh lemon juice.
8. You need 1/3 cup of whole milk.
9. Make ready 1 tsp of vanilla extract.
10. It’s of Lemon glaze.
11. Make ready 2 tbsp of fresh lemon juice.
12. You need 1/4 cup of granulated sugar.
13. Take 1 tbsp of water.

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Lemon Pound Cake with a Simple Lemon Glaze instructions

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!.

Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.Cook's Notes for Glazed Lemon Pound Cake Loaf.When it comes to baking loaves like this one, there is Perfectly lemony and moist loaf, with a tart sweet lemon glaze.

Now, pour the lemon zest glaze over cake, letting it fall down the sides.Serve on its own, or with a The absolute BEST lemon pound cake I have ever made!This is the second time I've made it and my whole house is so fragrant from the buttery.This lemon pound cake with a lemon glaze is filled with fresh lemon flavor.Bake as a bundt or loaf—and freeze up to one month!