Craving a bright and tender treat? You’ll love this Classic Glazed Lemon Pound Cake, a perfect addition to your collection of lemon cake recipes. This easy recipe promises a moist, dense cake bursting with citrus flavor, finished with a sweet, tangy glaze that will have everyone asking for more.
Key Ingredients & Substitutions:
- All-purpose flour: Use cake flour for an even finer crumb.
- Granulated sugar: Brown sugar can add a slight caramel note.
- Lemons: Fresh lemon juice and zest are essential for vibrant flavor.
- Butter: Unsalted butter is best; ensure it’s softened. Margarine can be used in a pinch.
- Eggs: Large eggs at room temperature are ideal.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8 slices
- Tools Needed: Loaf pan (9×5 inch), mixing bowls, whisk, electric mixer
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan to prevent sticking. This ensures your beautiful lemon cake releases easily.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later. This step helps distribute the leavening evenly.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates the airy base for your pound cake.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract. This infuses your cake with bright citrus notes.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix, as this can make your lemon cake tough.
6. Bake the Pound Cake
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice for the glaze, then pour it over the top of your lemon cake.
Variation Ideas:
- Blueberry Lemon: Fold in 1 cup of fresh blueberries into the batter before baking.
- Poppy Seed: Add 1 tablespoon of poppy seeds to the dry ingredients for a subtle crunch.
- Almond Extract: Replace vanilla extract with almond extract for a different flavor profile.
Storage Instructions:
Store your Classic Glazed Lemon Pound Cake at room temperature, tightly covered, for up to 3-4 days. For longer storage, wrap it well and freeze for up to 2 months. Thaw at room temperature before serving to enjoy its fresh taste.
Frequently Asked Questions (FAQ):
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor in all lemon cake recipes. Bottled juice can taste less vibrant.
Why is my pound cake dry?
Overmixing the batter or overbaking are common culprits. Ensure you mix until just combined and check for doneness at the earliest recommended time.
Can I make this as cupcakes?
Yes, you can! Reduce the baking time to 20-25 minutes. This is a versatile recipe for various lemon cake forms.
How do I prevent the glaze from being too thin or thick?
Adjust the amount of lemon juice used in the glaze. Add a little at a time until you reach your desired consistency.
Can I add nuts to this recipe?
Absolutely! Fold in ½ cup of chopped walnuts or pecans into the batter for added texture.