The flavor of bright citrus has a magical quality in lemons.
I have a recipe that I keep coming back to for a Zesty Lemon Pound Cake With Lemon Glaze; this is my go-to recipe for family gatherings and lazy Sunday afternoons.
The combination of a rich, buttery, dense cake and the tangy-sweet glaze is simply perfect.
Let me tell you why it gained so much popularity in my kitchen and how you can make it be your next favorite dessert.
How To Make Zesty Lemon Pound Cake With Lemon Glaze
This Lemon Pound Cake Recipe is simple yet bursting with flavor. Here’s a quick overview to get you started:
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Cuisine: American
- Course: Dessert
- Difficulty Level: Easy
- Yield: 10-12 slices
- Calories Per Serving: ~350
Ingredients:
This is all that you need to make this wonderful cake. No fancy ingredients—just pantry staples and a few fresh lemons!
For The Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- ½ cup whole milk
- 3 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For The Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
Here’s how I make this Zesty Lemon Pound Cake from scratch:
Step 1: Preheat And Prep
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or line loaf pans with parchment paper for easy release.
Step 2: Mix The Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside—it’s the base of your perfect pound cake.
Step 3: Cream Butter And Sugar
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy. This step is key for a tender cake.
Step 4: Add Eggs And Lemon Goodness
Beat in the eggs, one at a time. Then mix in the lemon juice and zest. Your kitchen will smell amazing by now!
Step 5: Combine Wet And Dry Ingredients
Then add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, to the butter mixture. Mix just until combined—don’t overmix!
Step 6: Bake
Well, better pour your batter into prepared pan(s) and smoothen the top. It is now ready for about 50-60 minutes baking or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack.
Step 7: Make The Glaze
Combine the powdered sugar, lemon juice, and zest while the cake cools. Adjust the consistency with a splash of water or more sugar as needed.
Step 8: Glaze And Serve
Drizzle the glaze generously over the cooled cake. Slice, serve, and enjoy every zesty bite!
Expert Tips & Troubleshooting
How To Fix Common Issues:
- Cake too dry? Ensure you measure your flour correctly—scoop and level, don’t pack!
- Glaze too thin? Add a bit more powdered sugar until you get the right consistency.
- Cake sticking to the pan? Grease thoroughly and dust with flour, or use parchment paper.
Enhance The Flavor:
- Add a splash of vanilla or lemon extract to the batter for extra aroma.
- Brush the cake with a lemon simple syrup before glazing for added moisture and tang.
Storage And Freezing:
- Wrap leftover cake tightly in plastic wrap and store at room temperature for up to 3 days.
- To freeze, slice and wrap individually, then thaw at room temperature.
Serving Suggestions
This Zesty Lemon Pound Cake can be enjoyed with some lemon whipped cream on top or some fresh berries on the side. It would also make an excellent dessert paired with iced tea or lemonade.
FAQs
What Is A Zesty Lemon Pound Cake With Lemon Glaze?
It’s a dense, buttery cake infused with fresh lemon zest and juice, topped with a tangy lemon glaze.
Can I Use A Loaf Pan Instead Of A Bundt Pan?
Absolutely! Just divide the batter evenly between two standard loaf pans.
Can You Freeze Lemon Pound Cake?
Yes! Wrap slices individually and freeze for up to 3 months.
How Do I Make The Glaze Thicker?
Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
Closing Thoughts
Please do try this incredible Zesty Lemon Pound Cake With Lemon Glaze soon-it’s a sure-fire crowd-pleaser every single time. Let me know how it turns out for you in the comments below.
Do visit some citrusy delights such my Orange Pound Cake or Lemon Sugar Baked Donuts, in case you crave more of these yummy confections.
Happy baking!
Zesty Lemon Pound Cake With Lemon Glaze: Easy Recipe!
Ingredients
For The Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- ½ cup whole milk
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For The Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat And Prep
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or line loaf pans with parchment paper for easy release.
Step 2: Mix The Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside—it’s the base of your perfect pound cake.
Step 3: Cream Butter And Sugar
- In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy. This step is key for a tender cake.
Step 4: Add Eggs And Lemon Goodness
- Beat in the eggs, one at a time. Then mix in the lemon juice and zest. Your kitchen will smell amazing by now!
Step 5: Combine Wet And Dry Ingredients
- Then add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, to the butter mixture. Mix just until combined—don’t overmix!
Step 6: Bake
- Well, better pour your batter into prepared pan(s) and smoothen the top. It is now ready for about 50-60 minutes baking or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack.
Step 7: Make The Glaze
- Combine the powdered sugar, lemon juice, and zest while the cake cools. Adjust the consistency with a splash of water or more sugar as needed.
Step 8: Glaze And Serve
- Drizzle the glaze generously over the cooled cake. Slice, serve, and enjoy every zesty bite!
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