Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lemon pound cake with a simple lemon glaze. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Get Inspired On Our Official Site. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Lemon Pound Cake with a Simple Lemon Glaze is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Lemon Pound Cake with a Simple Lemon Glaze is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have lemon pound cake with a simple lemon glaze using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:
- Get 1 and 1/2 cup all-purpose flour
- Prepare 3/4 cup granulated sugar
- Make ready 1 tsp baking powder
- Make ready 1/8 tsp salt
- Take 1 cup unsalted butter, at room temperature, softened
- Prepare 4 large eggs, at room temperature
- Prepare 2 tbsp fresh lemon juice
- Prepare 1/3 cup whole milk
- Get 1 tsp vanilla extract
- Get Lemon glaze
- Get 2 tbsp fresh lemon juice
- Make ready 1/4 cup granulated sugar
- Take 1 tbsp water
This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious! A sweet and slightly tart flavor greets your tastebuds first as you take a bite. A classic bundt cake recipe with a citrusy lemon glaze.
Steps to make Lemon Pound Cake with a Simple Lemon Glaze:
- 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.
- Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well.
- 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!
A sweet and slightly tart flavor greets your tastebuds first as you take a bite. A classic bundt cake recipe with a citrusy lemon glaze. Martha Stewart This pound cake, perfect for tea time or a light dessert, doesn't skimp on the lemon flavor since we grated zest first, and then squeezed out the juice. This pound cake, perfect for tea time or a light dessert, doesn't skimp on the lemon flavor since we grated zest first, and then squeezed out the juice. The lemon glaze on this cake is one of the easiest kinds of icing you can possibly make.
So that’s going to wrap it up with this exceptional food lemon pound cake with a simple lemon glaze recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
