This Glazed Lemon Pound Cake positively brightened the day. There’s one thing a couple of lemon dessert that gives somewhat sunshine and a number of deliciousness.
Plus, a gaggle of my favourite bloggers is sharing some unimaginable citrus recipes, like this moist lemon cake recipe, that you simply’ll need to add to your menu. Scroll all the way down to see some delicious lemon, orange, and lime-flavored dishes.
Why You Should Make
- Citrus recipes are the proper holdover till summer time arrives with its abundance of recent produce. It’s solely becoming that I like to recommend this beautiful, dense, and fine-crumbed lemon pound cake!
- A Lemon Loaf Cake recipe is smaller than a full-sized Bundt cake, so it’ll fulfill your cravings with out rising your pants measurement!
- It’s a stunning dessert with simply its lemon glaze, however could be jazzed up with sliced, macerated strawberries, plump recent raspberries or blueberries, and both a dollop of whipped cream or a scoop of vanilla ice cream.
- You possibly can additionally attempt warming a slice of cake within the microwave, since when it’s heat, it will get further buttery and gooey. However don’t overlook {that a} lemon glaze for cake is an easy solution to hold the cake moist and provides a good looking of entirety!
Knowledgeable Ideas
Pound truffles are dense with a effective crumb, and there are some things it’s best to observe earlier than baking one.
- PRO-Tip: Begin with room-temperature eggs and butter to make sure the substances incorporate in addition to attainable.
- PRO-Tip: For those who overlook to set out your eggs forward of time, place them in a bowl of very heat (not boiling or they are going to prepare dinner) faucet water for 15-20 minutes to get the nippiness off.
- Be sure that the butter and sugar are creamed collectively nicely, so your pound cake can have a velvety texture.
- PRO-Tip: Add eggs one by one and don’t over-mix as this may add air to the batter and alter the feel.
- Be certain that to prep your pan nicely. If it’s a non-stick pan, only a coating of an oil and flour baking spray, like Baker’s Pleasure, works nicely. If not, I prefer to grease my pan with shortening, then mud it with flour.
- PRO-Tip: Enable your cake to chill for about 10-15 minutes earlier than eradicating it from the pan. This provides the crust time to chill and agency up, however not too lengthy in order that the cake sticks.
- Then cool to room temperature on a wire rack.
Steadily Requested Questions
It’s possible you’ll suppose the dense pound cake received its identify as a result of it’s heavier than the extraordinary cake. However the first pound truffles have been made with a pound of eggs, a pound of butter, a pound of sugar, and a pound of flour. The identify “pound cake” now is sensible, doesn’t it??
Including lemon juice, zest, and/or lemon extract are nice methods so as to add lemon taste to truffles, cupcakes, and muffins. Dorie Greenspan’s methodology of rubbing lemon zest and sugar collectively along with your fingers helps launch the lemon oil from the zest.
Within the course of, the sugar absorbs the lemon oil. Use this lemon-infused sugar in your recipe.
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Elements
Cake:
- 1 cup butter (2 sticks), at room temperature
- 1 ¼ cups sugar
- 2 tablespoons lemon zest
- 4 eggs
- 2 teaspoons lemon juice
- 1 ½ teaspoons vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Glaze:
- ½ cup sugar
- ¼ cup lemon juice
Directions
- Preheat oven to 350°. Line the underside of a giant loaf pan (1 pound loaf pan or roughly 9 x 5 x 2 ½-inches) with parchment paper and put aside.
- Add the sugar and lemon zest into a big mixing bowl. Utilizing your fingertips rub the sugar and zest collectively for a minute or two till the oils are launched and the sugar smells aromatic (a trick I realized from Dorie Greenspan).
- Add the softened butter and beat till creamy and easy.
- Add the eggs one by one and blend nicely in between every addition. Add the lemon juice and vanilla extract and blend till mixed. Notice that the combination could seem curdled.
- Sift the dry substances on prime of the egg/butter combination after which gently fold till you’ve a easy batter. Don’t overmix.
- Unfold the cake batter evenly into the ready pan. Bake for Quarter-hour. Cut back the oven temperature to 325°. Proceed baking for 35-60 extra minutes (mine took one other hour!).
- Take away from oven to a cooling rack. After 10-Quarter-hour, launch from the pan and place upright on the cooling rack.
- Make the lemon glaze by combining the sugar and lemon juice in a small saucepan. Carry this combination as much as a boil after which lower the warmth to low and permit it to simmer for about 2-3 minutes till thick and syrupy.
- Utilizing a toothpick poke holes everywhere in the prime and sides of the cake and brush the cake with the glaze.
- Cool to room temperature earlier than serving. Wrap leftovers nicely in plastic wrap and retailer at room temperature.
Notes
Tailored from Cook dinner’s Illustrated.
Beneficial Merchandise
As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.
Diet Data:
Yield:
10
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 399Whole Fats: 20gSaturated Fats: 12gTrans Fats: 1gUnsaturated Fats: 7gLdl cholesterol: 123mgSodium: 331mgCarbohydrates: 50gFiber: 1gSugar: 35gProtein: 5g
