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Lemon Glazed Pound Cake

Have you ever wonder what exactly is “Pound” in Pound Cake? I did. Back in the olden days, pound cakes were traditionally made with 1 pound of egg, 1 pound of sugar, 1 pound of flour…well you get the drift. I can only imagine the amount of cake they had to eat.
You could make pound cake in many variations – chocolate, coconut, almond, cranberry, etc. One of our favorite variation is lemon. I really like how the pleasant tangy lemony flavor cuts right through the moist and buttery cake.

You could either bake them in a loaf pan or bundt pan (which I’ve yet to acquire one). To complete the final look and taste, I like to drizzle an icing sugar glaze (which is super-duper easy to make) all over the top of the cake. The lemon juice balances out the level of sweetness

 

Ingredients:

1/2 cup (113 g) unsalted butter – softened at room temperature
1 cup (200 g) caster sugar
2 large eggs
1/3 cup (110 ml) milk
1/8 cup (50 ml) lemon juice (from 1 lemon)
1 tsp vanilla extract
1&1/2 cup (210 g) plain flour
1/2 tbsp lemon zest (from 2 lemons)
1/2 tsp salt
1/2 tsp baking powder
1/2 teaspoon baking soda
Glaze:
1 cup confectioners’/icing sugar
1 tbsp lemon juice

Makes one loaf pan

Recipe source: Hilah Cooking

ingredients for bear naked food lemon glazed pound cake

The line up.

 

Preheat oven to 160°C/325ºF. Rub some butter or cooking spray all over the inner part of the loaf pan and dust with flour. Shake off excess flour and leave the pan at one side.

how to prep a loaf pan for baking

 

Cream sugar and butter together at medium speed until light and fluffy.

creaming butter and sugar in a stand mixer

creaming butter and sugar in a stand mixer

Like so.

 

Add one egg at a time and continue to beat at medium speed.

how to make lemon glazed pound cake

 

Scrap down the sides to make sure all the ingredients are well combined. Add in lemon zest and vanilla.

how to make lemon glazed pound cake

 

Sift flour, baking powder, baking soda and salt together. While mixer is on, add half of the dry ingredients to the batter, follow by half of the milk and lemon juice mixture.

how to make lemon glazed pound cake

how to make lemon glazed pound cake

 

Add remaining dry ingredients and remaining milk/lemon. Mix until smooth.

how to make lemon glazed pound cake

 

Pour into loaf pan and use a spatula to even out the top. Give the pan a few taps to release any air bubbles.

how to make lemon glazed pound cake

 

Bake for 50-55 minutes.

how to make lemon glazed pound cake

If you see the top of your cake browning too fast, cover loosely with a sheet of aluminium foil.

 

Insert a skewer into the centre of the cake and if it comes out clean, your cake is done. Let it cool for 10 mins before removing it from the pan. Set it on a cooling rack and let it cool completely for 30 – 45 mins.

bear naked food lemon glazed pound cake

 

Make glaze by adding lemon juice to sugar and mixing until a thick, pourable consistency.

how to make lemon glaze

Icing sugar + lemon juice = lemon glaze 🙂

 

how to make lemon glaze

The consistency of the glaze should be thick. If the glaze is too thick, adjust with a little more lemon juice and if its too thin, add more icing sugar.

 

Pour over cooled cake and use a spoon to spread out the glaze. Let the glaze set before serving. Store in air tight container at room temperature for up to 3 days.

bear naked food lemon glazed pound cake

Place a sheet of baking paper underneath the wire rack to catch the dripping glaze.

 

bear naked food lemon glazed pound cake

bear naked food lemon glazed pound cake

bear naked food lemon glazed pound cake

bear naked food lemon glazed pound cake

 

Lemon Glazed Pound Cake
 
Prep time
Cook time
Total time
 
Recipe type: Baking, dessert, cake
Cuisine: Western
Serves: 1 loaf pan
Ingredients
  • ½ cup (113 g) unsalted butter – softened at room temperature
  • 1 cup (200 g) caster sugar
  • 2 large eggs
  • ⅓ cup (110 ml) milk
  • ⅛ cup (50 ml) lemon juice (from 1 lemon)
  • 1 tsp vanilla extract
  • 1&1/2 cup (210 g) plain flour
  • ½ tbsp lemon zest (from 2 lemons)
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ teaspoon baking soda
  • Glaze:
  • 1 cup confectioners’/icing sugar
  • 1 tbsp lemon juice
Instructions
  1. Preheat oven to 160°C/325ºF. Rub some butter or cooking spray all over the inner part of the loaf pan and dust with flour. Shake off excess flour and leave the pan at one side.
  2. Cream sugar and butter together at medium speed until light and fluffy. Add one egg at a time and continue to beat at medium speed. Scrap down the sides to make sure all the ingredients are well combined. Add in lemon zest and vanilla.
  3. Sift flour, baking powder, baking soda and salt together. While mixer is on, add half of the dry ingredients to the batter, follow by half of the milk and lemon juice mixture. Add remaining dry ingredients and remaining milk/lemon. Mix until smooth.
  4. Pour into loaf pan and use a spatula to even out the top. Give the pan a few taps to release any air bubbles.
  5. Bake for 50-55 minutes. Tip: If you see the top of your cake browning too fast, cover loosely with a sheet of aluminium foil.
  6. Insert a skewer into the centre of the cake and if it comes out clean, your cake is done. Let it cool for 10 mins before removing it from the pan. Set it on a cooling rack and let it cool completely for 30 – 45 mins.
  7. Make glaze by adding lemon juice to sugar and mixing until a thick, pourable consistency. Pour over cooled cake and use a spoon to spread out the glaze. Let the glaze set before serving. Store in air tight container at room temperature for up to 3 days.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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