Lemon Glazed Pound Cake

Lemon Glazed Pound Cake

Introduction

Lemon Glazed Pound Cake is a timeless dessert that combines the dense, buttery texture of pound cake with the fresh, zesty flavor of lemon.

Each slice is rich yet refreshing, making it perfect for any occasion, from tea parties to family gatherings.

The lemon glaze adds a delightful sweetness and tang, creating a shiny, irresistible finish.

Whether enjoyed on its own or with a dollop of whipped cream, this cake is a wonderful way to brighten your day with a burst of citrus flavor.

This recipe is simple to make and yields a cake that’s moist, flavorful, and visually stunning. Serve it with coffee or tea for a truly comforting experience.

Ingredients

For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/4 cup fresh lemon juice (about 2 lemons)

1 tablespoon lemon zest

1/2 cup buttermilk (or substitute with regular milk and 1/2 teaspoon of vinegar)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest (optional, for extra flavor)

Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

1. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Set the dry mixture aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.
2. Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next.
3. Mix in the vanilla extract, lemon juice, and lemon zest. The mixture may look slightly curdled because of the lemon juice, but that’s normal.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients.
2. Mix gently after each addition, being careful not to over-mix the batter, as this can make the cake dense.

Step 5: Bake the Cake

1. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

Step 6: Cool the Cake

1. Remove the cake from the oven and let it cool in the pan for about 15 minutes.
2. Carefully transfer the cake to a wire rack to cool completely before applying the glaze.

Step 7: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
2. Stir in lemon zest for an extra burst of citrus flavor (optional).

Step 8: Glaze the Cake

1. Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful presentation.
2. Let the glaze set for about 15 minutes before slicing and serving.

Conclusion

Lemon Glazed Pound Cake is a delightful treat that’s as beautiful as it is delicious.

The moist, buttery cake is infused with the bright, zesty flavor of lemon, while the tangy glaze adds the perfect finishing touch.

This cake is versatile enough for any occasion, whether served at a casual brunch or a formal dessert table.

Leftovers can be stored in an airtight container for up to three days, but it’s unlikely this cake will last that long! Pair it with a hot cup of tea or coffee for the ultimate indulgence.

Enjoy every slice of this simple yet elegant dessert, and share it with family and friends to spread the joy of baking.