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Lemon Glazed Pound Cake Recipe
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk, at room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
For the Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan.
- Make the Cake Batter:
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed just until blended.
- Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. The glaze should be thick but pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Glaze the Cake:
- Once the cake is completely cool, place it on a serving plate. Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
- Serve:
- Let the glaze set for a few minutes before slicing and serving.
This lemon glazed pound cake is moist and flavorful, with a tangy lemon glaze that complements the sweetness of the cake. Enjoy baking and savoring this delightful treat!
