Lemon-Glazed Pound Cake Recipe

Ladies and gents, let’s prepare ourselves a slice of heaven with this absolutely scrumptious Lemon-Glazed Pound Cake Recipe. Whether it’s for summer picnics, potluck parties, cozy get-togethers or just because you need a scrumptious dessert, there’s no denying this cake is a star. It’s moist, fluffy and that lemon glaze, oh boy – will take your taste buds on a joyride. If the lemony tanginess doesn’t win your heart, the subtle sweet cake surely will.

Would you believe me if I told you all this yumminess has a preparation time of just 20 minutes? And get this, it only requires an hour to bake. That’s right, in 1 hour 20 minutes you have a dessert that steals the show every time.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 Hour 20 mins
• Servings: 8 servings
• Yield: 1 pound cake

So, are you ready to become the chef de jour at your home? Let’s dive into the sinfully citrusy world of Lemon-Glazed Pound Cake.

Ingredients & Equipment You’ll Need

• 1 Cup unsalted butter
• 3 Cups sugar
• 6 Large eggs
• 2 Tablespoons lemon zest
• 3 Cups all-purpose flour
• 1 Cup buttermilk
• 1/2 Teaspoon baking soda
• For Glaze: 2 Cups powdered sugar + 3-4 Tablespoons lemon juice

Don’t forget your oven mitts, mixing bowls, zester for the lemon, hand mixer, and a trusty old loaf pan!

How To Make Lemon-Glazed Pound Cake

1. Preheat your oven while you’re preparing the batter. It should be at a perfect 325��F (165��C) when you’re ready to pop the cake in.
2. Cream butter and sugar together until it’s fluffy. This gives the cake its airiness so don’t rush through this step.
3. Add the eggs, one at a time, and keep whisking. Patience is the key here, you don’t want to overcrowd the mixture.
4. In goes the lemon zest. The lemon zest gives the cake its zing and balances out the sweetness beautifully.
5. Mix the dry ingredients separately and slowly fold into the buttery mix. Again, don’t rush this step.
6. Finally, pour the batter in your loaf pan and let it bake for about an hour. Keep an eye on it and do the trusty toothpick test to know when it’s done.
7. While it’s cooling, start with the glaze. Mix powdered sugar with lemon juice until you reach a drizzling consistency. Poor it on the cooled cake and you’re ready to serve your masterpiece!

Tips For The Best Results

• Be sure to beat the butter and sugar until it’s fluffy. It makes all the difference!
• Don’t forget to zest your lemons before squeezing them for juice. It���s way easier that way.

Storage Tips

• Store in an airtight container at room temperature. It should last up to 5 days.
• You can also freeze it – just skip the glaze until it’s time to serve.

Frequently Asked Questions

Q: Can I use a different type of citrus for this recipe?
A: Absolutely! You can replace lemon with lime or oranges as per your preference.

Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yep, although the texture will be slightly different.

Q: Can I make cupcakes instead of a loaf?
A: Certainly! Just adjust the baking time accordingly.

Q: Can I use something else instead of buttermilk?
A: You sure can! A good substitute is milk with a teaspoon of vinegar or lemon juice.

Q: Can I freeze this cake?
A: Yes, just leave off the glaze until you���re ready to serve.

Nutritional Facts of Lemon-Glazed Pound Cake

One serving of this cake comes with about 386 calories, 45% total fat, 55g Carbs, 3g dietary fiber, and 6g Protein. It’s a great source of Vitamin C thanks to the lemons used!

My verdict ��� this Lemon-Glazed Pound Cake is a real deal. It promises a burst of flavors with every bite. Go all out when serving it; a dollop of vanilla ice cream or a side of fresh berries will complement this delight on your dessert table.