Classic Pound Cake with Lemon Glaze and Fresh Berry Garnish

The Classic Pound Cake is a beloved dessert that has stood the test of time. Known for its rich, buttery flavor and dense, moist texture, this cake is simple yet extraordinarily satisfying. Adding a tangy lemon glaze elevates its flavor, while the fresh berry garnish provides a burst of color and a refreshing taste, making it perfect for any occasion, whether it’s an afternoon tea or a special dinner. Here’s a detailed guide to making this delectable dessert, complete with serving suggestions and expert tips.

Ingredients:

For the Classic Pound Cake:

• 2 cups (4 sticks) unsalted butter, softened
• 2 ¾ cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract

For the Lemon Glaze:

• 2 cups powdered sugar
• 3–4 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest

For the Fresh Berry Garnish:

• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Lemon zest (for garnish)
• Powdered sugar (for dusting)

Preparation:

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 325°F (163°C).
• Grease and flour a 10-inch bundt or tube pan. You can also line the bottom with parchment paper for easy release.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat the softened butter until smooth and creamy.
• Gradually add the granulated sugar, beating on medium-high speed until the mixture becomes light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.

Step 3: Incorporate the Eggs

• Add the eggs one at a time, beating well after each addition. Ensure that the mixture is smooth and well combined before adding the next egg.

Step 4: Combine the Dry Ingredients

• In a separate bowl, whisk together the sifted flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Beat on low speed, mixing just until incorporated after each addition.
• Finally, add the vanilla extract and give the batter a final stir, ensuring everything is well mixed.

Step 5: Bake the Pound Cake

• Pour the batter into the prepared bundt or tube pan, spreading it evenly with a spatula.
• Tap the pan gently on the counter to remove any air bubbles.
• Bake for 75–90 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 6: Cool the Cake

• Remove the cake from the oven and let it cool in the pan for 15-20 minutes.
• Invert the cake onto a wire rack and allow it to cool completely before glazing.

Making the Lemon Glaze:

Step 1: Mix the Glaze

• In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. You can adjust the thickness of the glaze by adding more powdered sugar or lemon juice as needed.
• Stir in the lemon zest for added flavor.

Step 2: Drizzle the Glaze

• Once the cake has cooled, place it on a serving platter.
• Drizzle the lemon glaze over the top, letting it drip down the sides of the cake. Use a spoon or a small whisk for even distribution.

Serving Suggestions:

• Arrange the fresh strawberries, blueberries, and raspberries around the base of the cake or on top for a visually appealing presentation.
• Dust the entire cake lightly with powdered sugar for an elegant finish.
• Add extra lemon zest over the berries and the top of the cake to enhance the lemony aroma.

Cooking Notes:

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature. This ensures even mixing and contributes to the cake’s light, airy texture.
• Do Not Overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense and heavy.
• Baking Time: Depending on your oven, the baking time may vary. Start checking the cake at the 75-minute mark, and be careful not to overbake.

Tips:

1. Storing: The pound cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
2. Freezing: This cake freezes well! Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature.
3. Variations: You can substitute the lemon glaze with an orange or lime glaze for a different citrus flavor.
4. Berry Options: Use any seasonal berries you like. Blackberries and sliced peaches also pair beautifully with this pound cake.

Nutritional Information (Per Serving):

• Calories: 520
• Protein: 6g
• Sodium: 230mg
• Note: Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.

Conclusion

Classic Pound Cake with Lemon Glaze and Fresh Berry Garnish is the perfect balance of rich and refreshing flavors. The buttery cake is complemented by the zesty lemon glaze, and the fresh berries bring a touch of brightness and elegance. Whether served as a centerpiece dessert for gatherings or enjoyed with a simple afternoon coffee, this pound cake recipe will never disappoint.

Classic Pound Cake with Lemon Glaze and Fresh Berry Garnish

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• Author: Imili Johnson
• Total Time: 1H

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Ingredients

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For the Classic Pound Cake:

• 2 cups (4 sticks) unsalted butter, softened
• 2 ¾ cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract

For the Lemon Glaze:

• 2 cups powdered sugar
• 3–4 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest

For the Fresh Berry Garnish:

• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• Lemon zest (for garnish)
• Powdered sugar (for dusting)

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Instructions

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 325°F (163°C).
• Grease and flour a 10-inch bundt or tube pan. You can also line the bottom with parchment paper for easy release.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat the softened butter until smooth and creamy.
• Gradually add the granulated sugar, beating on medium-high speed until the mixture becomes light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.

Step 3: Incorporate the Eggs

• Add the eggs one at a time, beating well after each addition. Ensure that the mixture is smooth and well combined before adding the next egg.

Step 4: Combine the Dry Ingredients

• In a separate bowl, whisk together the sifted flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Beat on low speed, mixing just until incorporated after each addition.
• Finally, add the vanilla extract and give the batter a final stir, ensuring everything is well mixed.

Step 5: Bake the Pound Cake

• Pour the batter into the prepared bundt or tube pan, spreading it evenly with a spatula.
• Tap the pan gently on the counter to remove any air bubbles.
• Bake for 75–90 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 6: Cool the Cake

• Remove the cake from the oven and let it cool in the pan for 15-20 minutes.
• Invert the cake onto a wire rack and allow it to cool completely before glazing.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 520
• Sodium: 230mg
• Protein: 6g