There’s something undeniably captivating about the aroma of a freshly baked lemon pound cake with glaze wafting through the air. It’s like a warm hug on a chilly day, offering comfort and joy with each slice. festive gooey bars The tangy zest of lemons combined with that buttery sweetness creates an explosion of flavor that dances on your taste buds, leaving you craving more.
Picture this: it’s a sunny afternoon, and you’re hosting friends for tea. You pull out this golden loaf adorned with a shiny glaze that glistens like morning dew. As you slice into it, the soft, fluffy texture is revealed, and your guests’ eyes widen in anticipation. This lemon pound cake is more than just dessert; it’s a moment of connection and happiness shared over laughter and stories.
Why You'll Love This Recipe
- This lemon pound cake with glaze is incredibly easy to prepare, making it perfect for both novice bakers and seasoned pros.
- Its delightful citrus flavor pairs beautifully with coffee or tea, enhancing any gathering.
- The cake’s beautiful golden color and glossy glaze make it visually appealing, ensuring it steals the show at any event.
- Versatile enough for breakfast or dessert, this cake will soon become a staple in your baking repertoire.
Ingredients for lemon pound cake with glaze
For more inspiration, check out this baked apples with feta recipe.
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: The backbone of your cake, providing structure. Make sure it’s fresh for the best results.
- Granulated Sugar: Sweetness is key! This balances the tartness of the lemons for a perfect harmony.
- Unsalted Butter: Use softened butter to create that rich, moist texture we all love.
- Large Eggs: They help bind everything together while contributing to the cake’s richness.
- Lemon Zest: A must for that zesty kick! Freshly grated zest adds intense flavor.
- Lemon Juice: Freshly squeezed juice enhances the lemony flavor profile—don’t skimp!
- Baking Powder: Essential for leavening; it gives your cake that lovely rise.
- Powdered Sugar: For the glaze, providing sweetness and that smooth finish on top.
- Milk: Just a splash to keep your batter light and fluffy.
For the Glaze:
- Lemon Juice: Again! It gives the glaze its signature tanginess—balance is everything here.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make lemon pound cake with glaze
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray so your cake slides right out when it’s done baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy—about four minutes should do it! This step creates air pockets in your batter which help give rise.
Step 3: Add Eggs and Lemon
Add in the eggs one at a time, mixing well after each addition. Then stir in fresh lemon zest and juice until combined. Your kitchen will start smelling heavenly!
Step 4: Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to your wet ingredients while alternating with milk until everything is just combined.
Step 5: Bake the Cake
Pour your batter into the prepared loaf pan. Bake for about 50-60 minutes or until a toothpick inserted comes out clean. The edges should be slightly golden brown!
Step 6: Prepare the Glaze
While your cake cools down slightly (patience is key), mix powdered sugar with enough lemon juice until you achieve a thick but pourable consistency.
Transfer to plates and drizzle generously over each slice for that perfect finishing touch! Trust me; no one will resist going back for seconds—or thirds.
Enjoy every bite of this delightful lemon pound cake with glaze! It’s not just dessert; it’s an experience filled with laughter, warmth, and sunshine all wrapped up in one delicious loaf. dulce de leche fondue.
You Must Know
- This delightful lemon pound cake with glaze is not just a dessert; it’s a slice of sunshine on your plate!
- Its zesty flavor and moist texture make it the perfect companion for a cozy afternoon tea or a cheerful gathering.
- You’ll love how simple it is to whip up this classic treat.
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy, then add eggs one at a time. Mix in lemon zest and juice, followed by flour and baking powder. banana pudding fluff salad Pour the batter into a greased loaf pan, bake until golden brown, and top with glaze for an irresistible finish.
Add Your Touch
Feel free to customize your lemon pound cake with glaze by adding poppy seeds for crunch or swapping some flour for almond flour for a nutty twist. You can even incorporate fresh berries for an extra burst of flavor!
Storing & Reheating
Store your lemon pound cake with glaze in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze. To reheat, simply let it thaw at room temperature.
Chef's Helpful Tips
- Always use room temperature ingredients for a smoother batter and better rise.
- Don’t skip the glaze; it’s what takes this lemon pound cake from good to amazing!
- Lastly, allow the cake to cool fully before glazing to prevent it from melting away.
Sometimes I whip up this cake when friends come over, and their smiles are priceless! One friend declared it “the best thing since sliced bread,” which made my day!
FAQs:
What ingredients are needed for lemon pound cake with glaze?
To make a delicious lemon pound cake with glaze, you will need basic pantry ingredients. These include flour, sugar, butter, eggs, and baking powder. For the lemon flavor, use fresh lemons to extract juice and zest. Additionally, you’ll need powdered sugar and more lemon juice for the glaze. Using fresh ingredients enhances the cake’s flavor and ensures a bright, zesty profile.
How can I store leftover lemon pound cake with glaze?
To keep your leftover lemon pound cake with glaze fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to three days. If you want to prolong its freshness, consider refrigerating it where it can last up to a week. For even longer storage, freeze the cake without the glaze for up to three months.
Can I substitute ingredients in lemon pound cake with glaze?
Yes! You can substitute some ingredients in lemon pound cake with glaze based on dietary preferences or availability. For example, use gluten-free flour if you’re avoiding gluten. You can also replace regular sugar with coconut sugar or honey. If you want a dairy-free option, substitute butter with coconut oil or vegan butter. Adjusting these ingredients may slightly change the texture but will still yield a tasty result.
How do I achieve a thick glaze for my lemon pound cake?
To create a thick glaze for your lemon pound cake with glaze, combine powdered sugar and fresh lemon juice until you reach your desired consistency. Start with a cup of powdered sugar and add lemon juice gradually until it thickens properly. If it’s too thin, add more powdered sugar; if too thick, add a bit more juice. A thicker glaze will sit nicely on top without running off.
Conclusion for lemon pound cake with glaze:
In summary, making a delightful lemon pound cake with glaze is both simple and rewarding. By using fresh ingredients like lemons and quality butter, you enhance the overall flavor profile of your dessert. Storing leftovers properly ensures that this zesty treat remains enjoyable for days. Feel free to experiment with ingredient substitutions to suit your dietary needs while still achieving that classic taste everyone loves!
Lemon Pound Cake with Glaze
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the delightful taste of our Lemon Pound Cake with Glaze, a perfect blend of zesty lemon and buttery sweetness. This moist and fluffy cake is adorned with a shiny glaze that adds a burst of tanginess to every bite. Ideal for tea parties or casual gatherings, this recipe is simple enough for novice bakers yet impressive enough to wow your guests. Experience the warmth and joy this classic dessert brings, making it a staple in your baking repertoire.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk until combined.
- Pour batter into the greased loaf pan and bake for about 50-60 minutes or until a toothpick comes out clean.
- While cooling, prepare the glaze by mixing powdered sugar with lemon juice until thick but pourable.
- Drizzle glaze over the cooled cake before serving.
Nutrition
- Serving Size: 1 slice (67g)
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Add poppy seeds for crunch or substitute almond flour for a nutty twist. Store leftovers in an airtight container at room temperature for up to four days.
