Lemon Pound Cake with Lemon Glaze
Lemon Pound Cake is soft and moist with a golden exterior and a tangy lemon glaze...an easy, scrumptious dessert recipe for Easter, spring, or summer.
Lemon pound cake is made with either lemon zest or juice, usually both to ensure a nice lemony flavor. When making the cake, have all ingredients at room temperature before starting.
This versatile pound cake batter can be baked in a loaf or bundt pan. The recipe below from https://www.onceuponachef.com/ was initially posted as being baked in a bundt pan. She changed the recipe to two loaf pans because several commenters were having problems with the cake sticking in a bundt pan. If trying in a bundt pan, be sure to both butter and flour the pan before adding the batter.
FMM: I made this for dessert at one year when Janet had Easter dinner. It seemed to be a hit. I accidently made two instead of cutting the recipe in half. I ate one without the glaze and it was just as good. Be sure to line the bread tins with parchment paper as the cakes stick to the bottom of the pan.
*Lemon Pound Cake
from https://www.onceuponachef.com/
FMM: This is the one I made. It was a very nice and lemony cake. The cake does stick to the bottom of the bread pan and your breads will split apart. Be sure to use the parchment paper “slings” in them.
This recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously doused with lemon syrup and then drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite.
The recipe yields two ultra-moist loaves that stay fresh for days on the countertop or can be frozen for later. You'll need 4 to 5 large lemons for the entire recipe.
[To make just one cake, cut the recipe in half.]
FOR THE CAKE
3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (low-fat is fine) (see Buttermilk Substitution)
2 tablespoons (packed) grated lemon zest
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups granulated sugar
3 large eggs
FOR THE SYRUP
2 tablespoons water
2 tablespoons granulated sugar
2 teaspoons fresh lemon juice
FOR THE GLAZE
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. [Definately make the slings. My cakes stuck on the botom.]
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
When the cakes are cool, carefully transfer them to serving platters.
Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Two 8½ x 4½-inch loaves, about 16 servings
Perfectly Glazed Lemon Pound Cake
from https://www.biggerbolderbaking.com/
Made in a bundt pan.
My Lemon Pound Cake recipe is bursting with lemon flavor, sweet, and best of all: easy to make!
If you love lemon desserts, this is a must-try. This recipe makes a perfectly dense, melt-in-your-mouth, sweet, and intensely lemony pound cake. The cake itself is made with lemon juice, and then a lemon syrup is brushed on top, then a lemon glaze is poured over the cake, and it is finished with a decoration of lemon zest. It’s HEAVEN!
Lemon Pound Cake Batter
1 1/2 cups (12oz/340g) butter (room temperature)
3 cups (1lb 8oz/675g) granulated sugar
6 large eggs (room temperature)
1 cup (8floz/225ml) milk (room temperature)
2 tablespoons lemon zest
2 tablespoons lemon juice
3 cups (15oz/426g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Syrup
6 tablespoons granulated sugar
4 tablespoons lemon juice
Lemon Glaze
1 cup (4oz/115g) powdered sugar
2 tablespoons lemon juice
Preheat the oven to 325°F (165°C) and generously butter and flour a large, 12-cup bundt pan.
With an electric mixer, cream together the butter and sugar for 5 minutes on medium-high speed until light and fluffy.
Add the eggs, one at a time, then scrape down the sides and add the milk, lemon zest, and juice. Mix on low until fully combined.
In a medium mixing bowl, whisk the flour, baking soda, and salt, then gradually add the flour mixture to the butter mixture until fully incorporated, and take care not to overmix.
Pour the batter into the prepared pan, tap the pan firmly on the counter to remove any air bubbles, and bake for about 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking make the lemon syrup: combine the lemon and sugar in a small saucepan and stir until the sugar dissolves.
When the cake is done, leave it in the pan and poke holes all over the hot cake with a wooden skewer.
Rewarm the syrup if necessary and brush the surface of the cake with 1/3 of the syrup.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
Just after inverting the cake, poke holes all over the top and sides of the warm cake and then brush with the remaining syrup. Let cool completely.
Once cool, make the glaze: in a measuring cup with a pour spout, combine the powdered sugar and lemon juice until smooth. Slowly drizzle over the cake. Let set before serving.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
16 servings (one bundt cake) - can bake in two 8½ x 4½-inch pans
