Hello everybody, it’s Brad, welcome to our 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 food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lemon Pound Cake with a Simple Lemon Glaze is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Lemon Pound Cake with a Simple Lemon Glaze is something that I have loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:
- Prepare 1 and 1/2 cup all-purpose flour
- Prepare 3/4 cup granulated sugar
- Get 1 tsp baking powder
- Prepare 1/8 tsp salt
- Prepare 1 cup unsalted butter, at room temperature, softened
- Prepare 4 large eggs, at room temperature
- Get 2 tbsp fresh lemon juice
- Prepare 1/3 cup whole milk
- Make ready 1 tsp vanilla extract
- Take Lemon glaze
- Get 2 tbsp fresh lemon juice
- Prepare 1/4 cup granulated sugar
- Prepare 1 tbsp water
That's immediately followed by the delicious taste of fresh lemon in the soft pound cake. 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. A classic bundt cake recipe with a citrusy lemon glaze.
Instructions 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!
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. A classic bundt cake recipe with a citrusy lemon glaze. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Add more sugar or lemon juice, as necessary, to achieve desired consistency.
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