Irresistible Lemon Pound Cake with Glaze Recipe

There’s something magical about the aroma of a freshly baked lemon pound cake wafting through your kitchen. The zesty brightness of lemon, combined with the buttery richness of the pound cake, creates a symphony of flavors that dances on your taste buds and makes your heart sing. Imagine sinking your fork into this moist delight, topped with a sweet glaze that adds just the right touch of sweetness. It's a slice of sunshine on a plate.

Now, let me take you back to a sunny afternoon when I first discovered this treat. It was at my grandmother's house during one of our family gatherings. She had just pulled out her legendary lemon pound cake with glaze from the oven, and I was convinced it held the secret to happiness. margarita cupcakes for dessert pairing As I took my first bite, the flavors exploded in my mouth like a citrus firework display, and I knew this recipe would be a staple in my life forever.

Ingredients for lemon pound cake with glaze

For more inspiration, check out this strawberry cheesecake cookies recipe.

Here's what you'll need to make this delicious dish:

• All-Purpose Flour: This is your base ingredient that gives structure to the cake; sifted flour ensures a lighter texture.
• Sugar: Granulated sugar adds sweetness and moisture; consider using superfine sugar for a smoother batter.
• Unsalted Butter: Use room temperature butter for easy creaming; it gives richness without adding extra salt.
• Eggs: Fresh large eggs help bind everything together; make sure they are at room temperature for best results.
• Fresh Lemon Juice & Zest: The star ingredients that infuse the cake with that delightful citrus flavor; always use fresh lemons for maximum zestiness.
• Baking Powder: This leavening agent helps the cake rise perfectly; check its expiration date before using.

For the Glaze:

• Powdered Sugar: This sweet icing sugar dissolves beautifully in liquid to create a smooth glaze that’s irresistible.
• Fresh Lemon Juice: A splash of fresh juice in the glaze balances sweetness and adds that vibrant lemon kick.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make lemon pound cake with glaze

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal later.

Step 2: Cream Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy—about five minutes at medium speed should do it! fluffy Japanese cheesecake for dessert lovers.

Step 3: Add Eggs

Add each egg one at a time, beating well after each addition. Mix in the fresh lemon juice and zest until well combined—you should smell that fragrant citrus now!

Step 4: Incorporate Dry Ingredients

In another bowl, whisk together your all-purpose flour and baking powder. Gradually add this mixture into the wet ingredients until just combined—be careful not to overmix!

Step 5: Bake

Pour your batter into the prepared loaf pan and smooth out the top. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling heavenly!

Step 6: Prepare the Glaze

While your cake cools, whisk together powdered sugar and fresh lemon juice until smooth. Once your cake has cooled slightly (but is still warm), drizzle that luscious glaze on top for an extra layer of zing.

Transfer to plates and serve slices alongside tea or coffee for an elegant treat! Enjoy every bite of this delightful lemon pound cake with glaze—it’s bound to become a family favorite!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Cream the butter and sugar together until fluffy, then add eggs one at a time. Mix in the zest and juice of fresh lemons before incorporating dry ingredients. Pour into a greased loaf pan and bake until golden.

Add Your Touch

Feel free to customize your lemon pound cake with glaze by adding poppy seeds for extra crunch or substituting vanilla extract for almond for a unique twist. You can also replace some of the flour with almond flour for a nutty flavor. For more inspiration, check out this vanilla custard cream bars recipe.

Storing & Reheating

Store your lemon pound cake with glaze in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil. Reheat gently in the microwave to keep it moist.

When I first baked this lemon pound cake with glaze, my family couldn’t stop raving about it! They claimed it was better than their favorite bakery version, which made my day—and my ego—soar!

FAQs :

What ingredients are needed for lemon pound cake with glaze?

To create a delicious lemon pound cake with glaze, you will need basic baking ingredients. Gather one cup of unsalted butter, two cups of granulated sugar, four large eggs, and three cups of all-purpose flour. You'll also need one cup of sour cream and fresh juice from two lemons, along with the zest for an extra burst of flavor. For the glaze, mix powdered sugar with lemon juice until smooth. These ingredients combine to make a rich and flavorful cake.

How long does it take to bake lemon pound cake with glaze?

Baking a lemon pound cake with glaze typically takes about 60 to 70 minutes at 350°F (175°C). However, every oven is different, so it's essential to check the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, your cake is ready. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.

Can I use bottled lemon juice for my lemon pound cake with glaze?

While using fresh lemon juice is recommended for the best flavor in your lemon pound cake with glaze, bottled lemon juice can be a convenient alternative. However, it may not have the same vibrant taste as fresh juice. If you do opt for bottled juice, make sure it's 100% pure lemon juice without any additives. This will help maintain the tartness and overall flavor profile of your delicious cake.

How should I store leftover lemon pound cake with glaze?

To keep your leftover lemon pound cake with glaze fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last up to a week. You can also freeze slices of the cake by wrapping them individually; they’ll stay good for up to three months. Just thaw them at room temperature when you're ready to enjoy!

Conclusion for lemon pound cake with glaze :

In summary, making a delightful lemon pound cake with glaze is both simple and rewarding. With key ingredients like butter, sugar, eggs, and fresh lemons, this recipe offers a burst of citrus flavor that brightens any occasion. Baking time ranges from 60 to 70 minutes, ensuring a perfect texture every time. blueberry lemon cake for variety For optimal freshness when storing leftovers or freezing slices, follow best practices outlined above. Enjoy this moist and zesty treat as a dessert or afternoon snack!

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Lemon Pound Cake with Glaze

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Lemon pound cake with glaze is a delightful treat that perfectly balances the bright zest of fresh lemons with the rich, buttery texture of classic pound cake. This easy-to-follow recipe yields a moist cake topped with a sweet and tangy glaze, making it ideal for brunches, tea parties, or afternoon snacks. Each slice is a burst of citrus sunshine that will charm your family and friends.

• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice and zest.
4. In another bowl, whisk together flour and baking powder. Gradually add to the wet ingredients until just combined.
5. Pour batter into the prepared loaf pan and bake for about 50-60 minutes or until a toothpick comes out clean.
6. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the warm cake once it cools slightly.

• Author: Selena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 265
• Sugar: 18g
• Sodium: 130mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 65mg

Keywords: - For added texture, consider mixing in poppy seeds or using almond flour for a nutty flavor. - Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.