Lemon Pound Cake with Lemon Glaze

 

Lemon pound cake is a classic, moist, and buttery dessert infused with the refreshing zest of lemons. This cake is perfect for tea time, special occasions, or whenever you crave a citrusy treat. The addition of a tangy lemon glaze enhances the cake’s flavor, making it an irresistible delight. Whether you enjoy it with coffee in the morning or as an afternoon snack, this lemon pound cake with lemon glaze is bound to be a favorite in your home.

Ingredients:

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 1/2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

• 1 tablespoon milk (optional, for consistency)

Preparation:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure the cake doesn’t stick.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, which helps create a light texture.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition. This allows for even mixing and helps maintain the cake’s structure.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures even distribution of ingredients.

Step 5: Incorporate Wet and Dry Ingredients

Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed to avoid overmixing.

Step 6: Add Lemon Flavor

Stir in the fresh lemon juice, lemon zest, and vanilla extract. These ingredients provide the bright, citrusy flavor characteristic of lemon pound cake.

Step 7: Bake the Cake

Pour the batter into the prepared pan, spreading evenly. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Lemon Glaze

While the cake is cooling, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl. If the glaze is too thick, add a little milk to reach the desired consistency.

Step 10: Glaze the Cake

Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing and serving.

Variations

• Lemon Blueberry Pound Cake: Add 1 cup of fresh blueberries to the batter before baking for a fruity twist.
• Lemon Almond Pound Cake: Replace vanilla extract with almond extract for a nutty flavor.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
• Extra Tangy Glaze: Add a teaspoon of lemon extract for a stronger citrus punch.

Cooking Note:

• Ensure all ingredients are at room temperature before starting to create a smooth batter.
• Do not overmix, as it can result in a dense cake.
• Baking time may vary depending on your oven; check at the 60-minute mark.

Serving Suggestions:

• Serve with a dollop of whipped cream and fresh berries for a refreshing treat.
• Pair with a cup of hot tea or coffee for a delightful afternoon snack.
• Dust with powdered sugar before serving for an elegant presentation.
• Enjoy with a scoop of vanilla ice cream for an indulgent dessert.

Tips:

• For an even more pronounced lemon flavor, soak the warm cake with a light lemon syrup before adding the glaze.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze individual slices for a quick, ready-to-eat treat.
• Use Meyer lemons for a naturally sweeter taste.

Prep Time: 20 minutes

Cooking Time: 60-75 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (Per Serving):

• Calories: ~350
• Protein: 5g
• Sodium: 180mg
• Carbohydrates: 52g
• Sugar: 35g
• Fat: 15g
• Saturated Fat: 9g

FAQs

Q: Can I use bottled lemon juice instead of fresh lemons?

A: Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.

Q: Why is my pound cake dry?

A: Overbaking or using too much flour can cause dryness. Make sure to measure ingredients accurately and check the cake for doneness.

Q: How can I make the glaze thicker?

A: Add more powdered sugar, a tablespoon at a time, until you achieve the desired consistency.

Q: Can I make this cake ahead of time?

A: Yes! The cake tastes even better the next day as the flavors meld together. Store it in an airtight container.

Q: Can I make this recipe in a loaf pan?

A: Absolutely! Divide the batter between two standard loaf pans and adjust the baking time to 50-60 minutes.

Conclusion

Lemon pound cake with lemon glaze is a delightful treat that combines the perfect balance of buttery richness and citrusy brightness. This easy-to-make cake is sure to impress family and friends, whether served at brunch, as a snack, or as a sweet ending to a meal. With a moist crumb and a tangy glaze, it’s the ultimate dessert for lemon lovers. Try this recipe today and enjoy the zesty goodness in every bite!

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