lemon-pound-cake-with-glaze

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Are you craving a dessert that’s both sweet and tangy? Look no further! Lemon pound cake with glaze is a delightful treat that’s perfect for any occasion.

This classic dessert combines the zesty flavor of lemons with the rich, moist texture of pound cake, all topped off with a deliciously sweet glaze.

Let’s dive into the world of lemon pound cake and discover how to make this mouth-watering treat right in your own kitchen.

The Allure of Lemon Pound Cake

Why Lemon Pound Cake?

Lemon pound cake is a timeless dessert that never fails to impress.

But what makes it so special? The answer lies in its perfect balance of flavors.

The tartness of the lemon cuts through the richness of the pound cake, creating a harmonious blend that’s simply irresistible.

Plus, the addition of a sweet glaze takes it to a whole new level, adding an extra layer of flavor and texture.

The History of Pound Cake

Did you know that pound cake dates back to the 1700s? Originally, this cake was made with a pound each of flour, butter, sugar, and eggs—hence the name.

Over the years, the recipe has evolved, and today, we enjoy a variety of pound cakes, including the ever-popular lemon version.

Perfect for Any Occasion

Whether you’re hosting a fancy dinner party, celebrating a birthday, or just indulging in a weekend treat, lemon pound cake with glaze is always a hit.

Its bright, citrusy flavor makes it a refreshing dessert for summer gatherings, but it’s equally comforting during the colder months.

Ingredients You’ll Need

Basic Ingredients

To make a delicious lemon pound cake, you’ll need the following basic ingredients:

Flour: All-purpose flour works best.

Butter: Unsalted butter is preferred for better control of the salt level.

Sugar: Granulated sugar for sweetness.

Eggs: Large eggs will help bind the ingredients together.

Lemons: Fresh lemons are a must for both juice and zest.

Baking Powder: To give the cake a bit of lift.

Salt: Just a pinch to enhance the flavors.

Milk: Adds moisture and richness.

For the Glaze

Powdered Sugar: The base for your glaze.

Lemon Juice: Freshly squeezed for the best flavor.

Lemon Zest: Optional, but it adds a nice touch of color and extra lemony flavor.

Step-by-Step Recipe

Preparing the Ingredients

Before you start, make sure all your ingredients are at room temperature.

This ensures they blend together smoothly, resulting in a more uniform texture.

Mixing the Batter

Cream the Butter and Sugar: Start by creaming the

butter and sugar together in a large bowl until the mixture is light and fluffy.

This step is crucial for incorporating air into the batter, which helps the cake rise.

Add the Eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

This gradual addition helps maintain the emulsion and prevents the batter from splitting.

Mix in the Lemon Zest and Juice: Grate the zest of two lemons directly into the bowl, then add the juice.

The zest is packed with essential oils that provide intense lemon flavor, while the juice adds tanginess.

Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

This helps distribute the baking powder evenly throughout the batter, ensuring a consistent rise.

Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.

This method ensures that the batter remains smooth and prevents overmixing, which can lead to a dense cake.

Baking the Cake

Prepare Your Pan: Grease and flour a standard loaf pan or line it with parchment paper for easy removal.

Pour the Batter: Pour the batter into the prepared pan and smooth the top with a spatula.

Give the pan a gentle tap on the counter to remove any air bubbles.

Bake: Preheat your oven to 350°F (175°C) and bake the cake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.

Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This cooling period helps set the cake’s structure and makes it easier to glaze.

Making the Glaze

Simple Lemon Glaze

Mix the Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable.

If it’s too thin, add more powdered sugar; if it’s too thick, add a bit more lemon juice.

Optional Add-ins: For an extra burst of flavor, you can add a bit of lemon zest to the glaze.

This not only enhances the lemon flavor but also adds a pop of color.

Glazing the Cake

Drizzle the Glaze: Once the cake is completely cooled, place it on a serving platter.

Slowly drizzle the glaze over the top, letting it drip down the sides. For a more controlled application, use a spoon or a piping bag.

Let It Set: Allow the glaze to set for about 15

minutes before slicing the cake.

This gives it time to firm up slightly, creating a beautiful, glossy finish that will hold its shape when you cut into the cake.

Tips for the Perfect Lemon Pound Cake

Use Fresh Lemons

Always use fresh lemons for both the juice and zest.

The flavor of fresh lemons is much more vibrant compared to bottled lemon juice or dried zest.

Plus, the zest contains essential oils that add an extra layer of lemony goodness to your cake.

Don’t Overmix the Batter

Overmixing can lead to a dense, tough cake.

Mix just until the ingredients are combined to maintain a light, tender crumb.

Room Temperature Ingredients

Using room temperature butter, eggs, and milk helps them blend more easily into the batter, resulting in a smoother, more even texture.

Measuring Ingredients Accurately

Baking is a science, and accurate measurements are crucial. Use a kitchen scale for the most precise results, especially when measuring flour.

Too much flour can make the cake dry and heavy.

Parchment Paper Trick

Lining the bottom of your loaf pan with parchment paper ensures that your cake comes out cleanly.

Simply cut a piece to fit

the bottom of the pan and lightly grease it along with the sides.

This small step can make a big difference when it’s time to remove the cake from the pan.

Variations to Try

Lemon Blueberry Pound Cake

Add a cup of fresh or frozen blueberries to the batter for a delightful twist.

The blueberries add bursts of sweetness and color, making the cake even more visually appealing and delicious.

Lemon Poppy Seed Pound Cake

Stir in two tablespoons of poppy seeds to the batter for a crunchy texture and a nutty flavor that complements the lemon perfectly.

This variation is a classic and always a crowd-pleaser.

Almond Lemon Pound Cake

Replace half of the all-purpose flour with almond flour and add a teaspoon of almond extract to the batter.

This gives the cake a rich, nutty flavor and a slightly denser texture that pairs wonderfully with the lemon.

Serving Suggestions

With Fresh Berries

Serve slices of lemon pound cake with a side of fresh berries such as strawberries, raspberries, or blueberries.

The natural sweetness and juiciness of the berries are a great complement to the tartness of the lemon cake.

Whipped Cream or Ice Cream

A dollop of freshly whipped cream or a scoop of vanilla ice cream can turn a simple slice of lemon pound cake into an indulgent dessert.

The creaminess balances the tangy flavor of the cake beautifully.

Tea or Coffee

Enjoy a slice of lemon pound cake with your afternoon tea or coffee.

The citrusy notes of the cake pair well with the rich, robust flavors of your favorite hot beverages.

Storing and Freezing

Storing the Cake

If you have any leftovers (which is rare!), store the lemon pound cake in an airtight container at room temperature for up to three days.

This helps keep the cake moist and prevents it from drying out.

Freezing for Later

Lemon pound cake freezes exceptionally well.

Wrap individual slices or the whole cake (without glaze) in plastic wrap, then in aluminum foil.

Place the wrapped cake in a freezer-safe bag and freeze for up to three months.

When you’re ready to enjoy, thaw the cake at room temperature and glaze it before serving.

Troubleshooting Common Issues

Cake Too Dense

If your cake turned out too dense, it might be due to overmixing or not using enough leavening agent.

Ensure you mix the batter just until the ingredients are combined and check that your baking powder is fresh.

Cake Didn’t Rise

A cake that doesn’t rise properly can be a result of old baking powder or not creaming the butter and sugar adequately.

Make sure your baking powder is within its expiration date and cream the butter and sugar until light and fluffy.

Cracked Top

A cracked top is a common characteristic of pound cakes and adds to their rustic charm.

However, if the crack is too pronounced, it might be due to baking at too high a temperature.

Ensure your oven is correctly calibrated and bake at the recommended temperature.

Conclusion

Lemon pound cake with glaze is a delightful treat that brings together the perfect balance of sweet and tangy flavors.

With its rich, moist texture and bright lemony taste, this cake is sure to become a favorite in your household.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields delicious results every time.

So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of this delectable cake!

FAQs

1. Can I use bottled lemon juice instead of fresh lemons?

While you can use bottled lemon juice, fresh lemons are highly recommended for their superior flavor and zest.

Freshly squeezed juice and zest add a bright, natural lemon flavor that bottled juice just can’t match.

2. How do I prevent my cake from sticking to the pan?

Grease and flour your pan thoroughly, and consider lining the bottom with parchment paper.

This ensures easy removal and prevents the cake from sticking.

3. Can I make this cake ahead of time?

Yes, lemon pound cake can be made a day or two in advance.

Store it in an airtight container at room temperature.

You can also freeze the cake (without glaze) for up to three months.

4. What can I use if I don’t have powdered sugar for the glaze?

If you don’t have powdered sugar, you can make your own by blending granulated sugar in a blender until it becomes a fine powder.

Alternatively, you can use a simple syrup made from equal parts sugar and water boiled together.

5. How can I make my glaze thicker?

To thicken your glaze, add more powdered sugar a tablespoon at a time until you reach the desired consistency.

If it becomes too thick, thin it out with a little more lemon juice or milk.

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