Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon pound cake with a simple lemon glaze. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Get Inspired On Our Official Site. Sift flour, salt, and baking soda together in a bowl. Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).
Lemon Pound Cake with a Simple Lemon Glaze is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Lemon Pound Cake with a Simple Lemon Glaze is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lemon pound cake with a simple lemon glaze using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:
- Prepare 1 and 1/2 cup all-purpose flour
- Take 3/4 cup granulated sugar
- Get 1 tsp baking powder
- Get 1/8 tsp salt
- Get 1 cup unsalted butter, at room temperature, softened
- Get 4 large eggs, at room temperature
- Get 2 tbsp fresh lemon juice
- Get 1/3 cup whole milk
- Get 1 tsp vanilla extract
- Take Lemon glaze
- Take 2 tbsp fresh lemon juice
- Get 1/4 cup granulated sugar
- Make ready 1 tbsp water
The lemon glaze recipe is found by clicking on the blue "lemon glaze" link! I made this lemon pound cake in a lemon loaf pan I found on Kitchen Krafts and it came out beautifully! The pan has lemon and lemon slice impressions that show nicely on top of the cake. My mom has been making this lemon supreme pound cake with simple lemon icing/glaze recipe since I was a kid.
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!
She always baked hers in a bundt pan (affiliate link). If you prefer it can be made into a loaf instead. Drizzle on an easy glaze, or simply sprinkle on some powdered sugar, to give your cake the perfect presentation. Remove from the heat and let cool slightly. In another bowl, whisk together the buttermilk, lemon zest and lemon juice.
So that’s going to wrap this up for this special 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’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
