Lemon Glazed Pound Cake

Lemon Glazed Pound Cake is the epitome of citrusy delight, combining the dense, buttery richness of a classic pound cake with the refreshing zing of lemon. This dessert is perfect for all occasions, whether it’s a casual tea gathering or a formal dinner party. Its moist, tender crumb is topped with a tangy and sweet lemon glaze that adds a burst of flavor in every bite. If you’re a fan of bright, citrus desserts, this recipe will become your new favorite!

Equipment Needed

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Rubber spatula
• 10-cup Bundt pan (greased and floured)
• Cooling rack
• Small saucepan (for glaze)
• Zester or microplane
• Toothpick (for doneness test)

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 ¾ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 1 tablespoon pure vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon

For the Lemon Glaze:

• 1 ½ cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1–2 tablespoons heavy cream (optional, for desired consistency)

Preparation

Step 1: Preheat the oven.

Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure easy release after baking.

Step 2: Cream the butter and sugar.

In a large mixing bowl, beat the softened butter and granulated sugar with a stand or hand mixer on medium speed until light and fluffy (approximately 3-5 minutes).

Step 3: Add the eggs.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure the mixture is smooth and well combined.

Step 4: Combine dry ingredients.

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

Step 5: Incorporate wet and dry ingredients.

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed, being careful not to overmix. Stir in the vanilla extract, lemon zest, and lemon juice until just combined.

Step 6: Pour and bake.

Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the cake.

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.

Step 8: Prepare the glaze.

In a small saucepan, whisk together the powdered sugar, lemon juice, and lemon zest over low heat until smooth. If the glaze is too thick, add heavy cream one tablespoon at a time to reach the desired consistency.

Step 9: Glaze the cake.

Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for 10–15 minutes before serving.

Variation

• Lime Glazed Pound Cake: Substitute lime zest and juice for a tropical twist.
• Orange Glazed Pound Cake: Use orange zest and juice for a sweeter, less tangy flavor.
• Lemon Blueberry Pound Cake: Fold 1 cup of fresh blueberries into the batter for added texture and flavor.

Cooking Notes

• Always use room-temperature ingredients for a smooth and evenly mixed batter.
• Be sure to grease and flour your Bundt pan thoroughly to avoid sticking.
• If you prefer a thicker glaze, reduce the amount of lemon juice slightly or add more powdered sugar.

Serving Suggestions

• Serve slices with a dollop of whipped cream and fresh berries.
• Pair with a hot cup of tea or coffee for a delightful afternoon treat.
• Add a scoop of vanilla ice cream for an indulgent dessert.

Tips

• To enhance the lemon flavor, brush the cake with a simple lemon syrup (lemon juice and sugar) before glazing.
• Avoid overmixing the batter to keep the cake tender and fluffy.
• Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time: 20 minutes

Cooking Time: 70 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 4g
• Sodium: 120mg

FAQs

Q: Can I use salted butter instead of unsalted?

A: Yes, but reduce the amount of added salt to ¼ teaspoon to balance the flavors.

Q: What is the best way to store leftovers?

A: Wrap slices in plastic wrap and store in an airtight container at room temperature for 2–3 days.

Q: Can I freeze the cake?

A: Absolutely! Wrap the cooled, unglazed cake in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Glaze it after thawing.

Presentation Ideas

• Dust the cake lightly with powdered sugar for an elegant touch.
• Garnish with thin lemon slices and fresh mint leaves for added flair.
• Serve on a bright-colored platter to emphasize the lemony theme.

Common Mistakes to Avoid

• Overbaking: Monitor closely after 60 minutes to prevent dryness.
• Skipping the cooling time: Allow the cake to cool in the pan for 15 minutes before inverting to avoid breakage.
• Using cold ingredients: Always use room-temperature ingredients for better mixing and baking.

Conclusion

Lemon Glazed Pound Cake is a classic dessert that delivers a delightful blend of tangy and sweet flavors with its moist, buttery texture and zesty glaze. Its versatility makes it ideal for various occasions, and it’s a treat that will impress anyone who takes a bite. Whether you enjoy it as a midday snack or as the centerpiece of a dessert table, this cake is sure to brighten your day with its refreshing citrus charm. Give this recipe a try, and you’ll have a new go-to favorite for years to come!

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