Discover the ultimate comfort with this classic cake recipe for Glazed Lemon Pound Cake. You’ll create a perfectly moist and tender loaf, bursting with bright lemon flavor and topped with a sweet, tangy glaze. This recipe is a delightful treat for any occasion.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free version.
- Granulated sugar: Use an equal amount of coconut sugar for a slightly less refined option.
- Lemons: Fresh lemon juice and zest are crucial; bottled juice won’t give the same vibrant flavor.
- Unsalted butter: Margarine can be used, but butter offers superior flavor.
- Eggs: Use large eggs for consistency.
Ingredients:
For the Pound Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup whole milk
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 10-12 slices
- Tools: 9×5 inch loaf pan, mixing bowls, electric mixer, whisk.
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, ensuring all sides are coated to prevent sticking. This prepares your pan for a perfectly released classic cake.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This combination ensures even leavening throughout your pound cake.
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 step is essential for creating a tender crumb in your classic cake.
4. Add Eggs and Flavor
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. Your mixture might look a bit curdled, but don’t worry, it will come together.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter. Overmixing can lead to a tough classic cake.
6. Bake the Pound Cake
Pour the batter evenly into your prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. A golden-brown top indicates a perfectly baked classic cake.
7. Cool and Prepare Glaze
Let the pound cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice for the glaze until smooth.
8. Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set for about 15 minutes before slicing and serving this delightful classic cake.
Variation Ideas:
- Blueberry Lemon: Fold in 1 cup of fresh blueberries into the batter before baking.
- Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a subtle crunch.
- Orange Zest: Substitute lemon zest and juice with orange zest and juice for an orange-flavored classic cake.
Storage Instructions:
Store your Glazed Lemon Pound Cake at room temperature in an airtight container for up to 3-4 days. You can also wrap individual slices tightly in plastic wrap and freeze them for up to 3 months. Thaw frozen slices at room temperature before enjoying.
Frequently Asked Questions (FAQ):
- Why is my pound cake dry? You might have overbaked it or used too much flour. Ensure you measure accurately and don’t bake past the skewer test.
- Can I use bottled lemon juice? While convenient, fresh lemon juice provides the best, most vibrant flavor for this classic cake recipe.
- How do I prevent my cake from sticking? Make sure to grease and flour your pan thoroughly, covering all nooks and crannies.
- Can I make this in a Bundt pan? Yes, you can, but you may need to adjust the baking time slightly. A Bundt pan often requires a bit longer.
- What if my glaze is too thin or thick? Adjust the consistency by adding more powdered sugar if it’s too thin, or a few drops more lemon juice if it’s too thick.
- Can I use self-rising flour? If using self-rising flour, omit the baking powder and salt from the recipe.