Irresistible Lemon Pound Cake with Glaze Recipe Delight

There’s something absolutely magical about a slice of lemon pound cake with glaze recipe. Imagine biting into a perfectly moist cake, where the zesty lemon flavor dances on your taste buds and the sweet glaze drips down the sides, creating an irresistible allure. It’s like sunshine on a plate, brightening even the dreariest of days. This cake isn’t just dessert; it’s a celebration, a party for your palate that beckons you to indulge.

I remember the first time I made this lemon pound cake—it was for my sister’s birthday. As soon as she took her first bite, her eyes lit up like a kid in a candy store. The aroma of fresh lemons filled the air, and we all gathered around like moths to a flame. This delicious treat is perfect for birthdays, brunches, or simply when you need a pick-me-up from life’s little challenges.

I once served this lemon pound cake at a family gathering, and let me tell you, the compliments were non-stop—it felt like I had won an Oscar for Best Dessert!

Essential Ingredients

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

• All-Purpose Flour: The backbone of your cake; make sure it’s fresh for the best texture.

• Granulated Sugar: Sweetness is key; it helps create that lovely balance with the tangy lemons.

• Unsalted Butter: Brings richness to your cake; always use room temperature butter for easy mixing.

• Eggs: The binding agent; use large eggs and bring them to room temperature for better incorporation.

• Fresh Lemons: Zest and juice are essential; choose firm lemons for maximum flavor.

• Baking Powder: Provides lift; ensure it’s fresh to avoid dense cake.

• Salt: A pinch enhances flavors without being noticeable; don’t skip it!

• Powdered Sugar: For the glaze; sift before using to avoid lumps and achieve smoothness.

• Milk or Cream: Adds moisture to your glaze; use whole milk or heavy cream for richness.

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

Let’s Make it Together

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan generously with butter or nonstick spray—this will ensure your cake slides right out after baking.

Mix Your Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until evenly combined. This step ensures uniformity in your batter and helps prevent clumps later.

Cream Butter and Sugar Together: In another bowl, beat unsalted butter and granulated sugar until fluffy and light in color—about 5 minutes should do it! The airy texture adds volume to your cake.

Add Eggs One at a Time: Incorporate eggs one by one into the creamed mixture, mixing well after each addition. This helps emulsify the mixture while ensuring no egg remains unblended.

Add Lemon Zest and Juice: Stir in freshly grated lemon zest and juice—your kitchen will smell heavenly! This infusion of citrus creates that signature tangy flavor we all crave.

Combine Wet and Dry Mixtures Carefully : Gradually add dry ingredients into the wet mixture while alternating with milk. Mix gently until just combined—over-mixing can lead to toughness!

Bake Until Golden Brown : Pour the batter into your prepared loaf pan and bake for about 60 minutes or until golden brown. A toothpick inserted into the center should come out clean when done.

Create Your Glaze : While the cake cools slightly in its pan (about 10 minutes), whisk together powdered sugar with milk or cream until smooth. Adjust consistency as needed—thicker for drizzling or thinner for soaking!

This lemon pound cake with glaze recipe isn’t just about following steps—it’s an experience filled with sensory delights that will make you look forward to every bite! Enjoy baking this beauty as much as savoring each slice!

Perfecting the Cooking Process

Preheat your oven to 350°F (175°C) and prepare your loaf pan. Mix dry ingredients first, then cream butter and sugar before gradually adding eggs. Lastly, fold in lemon zest and juice for ultimate flavor.

Add Your Touch

Feel free to add poppy seeds or blueberries for a fruity twist. You can also experiment with different citrus fruits like orange or lime for unique flavor profiles.

Storing & Reheating

Store your lemon pound cake in an airtight container at room temperature for up to four days. If you want it warm, simply pop slices in the microwave for about 10-15 seconds.

Baking my first lemon pound cake was an adventure filled with laughter as friends raved about its moist texture and zesty flavor, making me feel like a baking superstar!

FAQ

What makes lemon pound cake different from regular pound cake?

Lemon pound cake has fresh lemon juice and zest, giving it a bright, tangy flavor.

Can I make this recipe gluten-free?

Yes, substitute regular flour with a gluten-free blend for a delicious alternative.

How should I serve lemon pound cake?

Serve it plain or with fresh berries and whipped cream for added flair.

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Lemon Pound Cake with Glaze

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• Author: Ethan Brooks
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Lemon pound cake with glaze is a delightful treat that brings sunshine to your table. This moist and zesty cake, topped with a sweet glaze, is perfect for celebrations or simply enjoying on a cozy afternoon. Each bite delivers a burst of citrus flavor that’s sure to brighten your day. Whether served at birthdays or family gatherings, this cake is an irresistible crowd-pleaser that invites you to indulge.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• Zest and juice of 2 fresh lemons
• 2 tsp baking powder
• ½ tsp salt
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk or cream (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or nonstick spray.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the butter and granulated sugar until light and fluffy (about 5 minutes).
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the lemon zest and juice until well combined.
6. Gradually fold in the dry ingredients along with the milk until just mixed.
7. Pour the batter into the prepared loaf pan and bake for about 60 minutes or until golden brown.
8. For the glaze, whisk together powdered sugar and milk until smooth; adjust consistency as needed.
9. Allow the cake to cool slightly before drizzling with glaze.

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

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 210
• Sugar: 14g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 50mg

Keywords: - For added texture, consider mixing in poppy seeds or blueberries. - Experiment with other citrus fruits like orange or lime for unique flavors. - Store leftovers in an airtight container at room temperature for up to four days.