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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lemon pound cake with a simple lemon glaze. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.

Lemon Pound Cake with a Simple Lemon Glaze is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Lemon Pound Cake with a Simple Lemon Glaze is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must 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:
  1. Take 1 and 1/2 cup all-purpose flour
  2. Take 3/4 cup granulated sugar
  3. Prepare 1 tsp baking powder
  4. Prepare 1/8 tsp salt
  5. Take 1 cup unsalted butter, at room temperature, softened
  6. Get 4 large eggs, at room temperature
  7. Make ready 2 tbsp fresh lemon juice
  8. Take 1/3 cup whole milk
  9. Take 1 tsp vanilla extract
  10. Prepare Lemon glaze
  11. Prepare 2 tbsp fresh lemon juice
  12. Take 1/4 cup granulated sugar
  13. Prepare 1 tbsp water

So moist, and topped with a delicious lemon glaze making it irresistible. How to store lemon pound cake: Allow the cake to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. Moist and rich vegan lemon pound cake topped with a lemon glaze.

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!

Deliciously lemony and tangy, and easy and fun to make! And the frosting is a simple mix of powdered sugar, lemon juice and lemon extract. This cake bakes for an hour, which can lead to excessive browning. 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!

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 you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!