Introduction
Lemon pound cake with lemon glaze is a delightful dessert that combines the zesty flavor of lemons with the rich and moist texture of a traditional pound cake. This recipe is perfect for lemon lovers and those who enjoy a sweet treat with a hint of tanginess. Whether you are baking for a special occasion or simply craving a delicious dessert, this lemon pound cake is sure to satisfy your taste buds.
When it comes to lemon pound cake, the key is to use fresh lemon juice and zest to infuse the cake with a bright and citrusy flavor. The lemon glaze adds an extra layer of sweetness and tanginess that complements the cake perfectly. This recipe is easy to follow and yields a moist and flavorful pound cake that is perfect for any time of the year.
Before you begin baking, make sure you have all the necessary ingredients on hand. From flour and sugar to fresh lemons and honey–butter-shrimp-grits-over-creamy-smoked-gouda-grits-14769″ title=”Hot Honey Butter Shrimp & Grits over Creamy Smoked Gouda Grits”>butter, each component plays a crucial role in creating the perfect lemon pound cake. Once you have gathered everything you need, you can start the baking process and watch as your kitchen fills with the irresistible aroma of freshly baked pound cake.
In this article, we will walk you through the ingredients you need, the steps to make a delicious lemon pound cake with lemon glaze, variations to customize the recipe to your liking, helpful tips for baking success, and finally, answer some frequently asked questions about this delectable dessert.
Ingredients
To make a mouthwatering lemon pound cake with lemon glaze, you will need the following ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 2 tablespoons lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– For the lemon glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
Steps
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Variations
– For a poppy seed twist, add 2 tablespoons of poppy seeds to the batter.
– For a richer flavor, substitute half of the buttermilk with sour cream.
– Experiment with different citrus fruits like oranges or limes for a unique flavor profile.
– Top the cake with candied lemon slices or fresh berries for a decorative touch.
These variations allow you to customize the lemon pound cake to suit your preferences and experiment with different flavor combinations.
Tips
1. Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure a smooth and well-incorporated batter.
2. Zesting lemons: Use a microplane or fine grater to zest the lemons, avoiding the bitter white pith underneath the yellow skin.
3. Fresh lemon juice: Squeeze lemons just before adding the juice to the batter for the best flavor.
4. Glazing the cake: Wait until the cake has cooled slightly before drizzling the lemon glaze on top to prevent it from melting into the cake.
By following these tips, you can elevate your lemon pound cake baking skills and achieve a perfect result every time.
Conclusion
In conclusion, lemon pound cake with lemon glaze is a delightful dessert that combines the freshness of lemons with the sweetness of a classic pound cake. With the right ingredients and baking techniques, you can create a moist and flavorful cake that is perfect for any occasion.
Whether you enjoy it with a cup of tea in the afternoon or serve it as a dessert after dinner, this lemon pound cake is sure to impress your family and friends. Get creative with variations and toppings to make the recipe your own and enjoy the bright and citrusy flavors of this delicious treat.
FAQs
Q: Can I use bottled lemon juice instead of fresh lemons?
A: While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute in a pinch.
Q: How should I store leftover lemon pound cake?
A: Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I freeze lemon pound cake?
A: Yes, you can freeze the cake (without the glaze) for up to 3 months. Thaw it overnight in the refrigerator before serving.
These frequently asked questions provide additional insights into making and storing lemon pound cake, ensuring you have all the information you need to bake this delicious dessert with confidence.
Lemon Pound Cake with Lemon Glaze
A delightful dessert that combines the zesty flavor of lemons with the rich and moist texture of a traditional pound cake, topped with a sweet and tangy lemon glaze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
-
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
-
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
-
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
-
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
-
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
-
For the lemon glaze, mix powdered sugar with fresh lemon juice until smooth. Drizzle over the cooled cake.
-
Slice and serve the delicious lemon pound cake with lemon glaze.
