Lemon Glazed Pound Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 4 large eggs - 2 teaspoons vanilla extract - 2 tablespoons lemon zest - ½ cup buttermilk - 1 cup powdered sugar (for glaze) - 3 tablespoons fresh lemon juice When measuring flour, spoon it into the cup and level it off. Do not pack it down. For liquids, use a clear measuring cup for accuracy. If you need to convert cups to grams, use these simple conversions: - 1 cup all-purpose flour = 120 grams - 1 cup granulated sugar = 200 grams - 1 cup unsalted butter = 227 grams To make this lemon glazed pound cake, gather these tools: - Mixing bowls: One large and one medium - Electric mixer: For creaming butter and sugar - Measuring cups: For accurate ingredient measurements - Measuring spoons: For small quantities - Loaf pan: A 9x5-inch pan works best - Parchment paper: For easy cake removal - Wire rack: To cool the cake after baking Using the proper tools makes baking easier and helps achieve the best results. Check your kitchen for these items before you start baking. Start by gathering all your ingredients. This ensures you have everything at hand. You will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 4 large eggs - 2 teaspoons vanilla extract - 2 tablespoons lemon zest (from about 2 lemons) - ½ cup buttermilk - 1 cup powdered sugar (for glaze) - 3 tablespoons fresh lemon juice Now, preheat your oven to 350°F (175°C). This step is key for even baking. Grease and flour a 9x5-inch loaf pan, or use parchment paper. This will help the cake come out easily. Mixing: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. In a large bowl, beat the softened butter and sugar until they are light and fluffy. This takes about 3 to 5 minutes. Next, add the eggs one at a time, mixing well after each. Stir in the vanilla extract and lemon zest for that fresh flavor. Gradually add the dry ingredients, alternating with the buttermilk. Start and end with the dry mix. Be careful not to over-mix. Baking: Pour the batter into the prepared loaf pan. Spread it evenly. Bake in the preheated oven for 50 to 60 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, the cake is ready. Cooling Details: Once baked, take the cake out and let it cool in the pan for 10 minutes. After that, carefully move it to a wire rack to cool completely. Glaze Preparation and Application: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the glaze as needed by adding more lemon juice or sugar. When the cake is cool, drizzle the glaze over the top. Let it drip down the sides for a beautiful finish. You can find the Full Recipe for a detailed guide. Enjoy your delicious lemon glazed pound cake! Baking can be tricky. Here are some common mistakes you should avoid: - Skipping Ingredients: Always use all the ingredients listed. Missing even one can change the taste. - Not Measuring Correctly: Use dry measuring cups for flour and wet ones for liquids. This helps maintain the right balance. - Overmixing the Batter: Mix just until combined. Overmixing makes the cake dense and tough. - Opening the Oven Door: Avoid peeking while the cake bakes. This can cause the cake to sink. Getting the right texture for your lemon glazed pound cake is key. Here are some tips: - Use Room Temperature Ingredients: Make sure butter and eggs are at room temperature. This helps create a smooth batter. - Cream Butter and Sugar Well: Beat them until light and fluffy. This adds air, giving your cake a light texture. - Check the Oven Temperature: Use an oven thermometer to ensure it is accurate. An oven that’s too hot can cause the cake to rise too fast and then collapse. To make your cake burst with lemon flavor, consider these ideas: - Use Fresh Lemons: Fresh lemon zest and juice add brightness. Bottled lemon juice does not compare in flavor. - Add More Zest: Feel free to add extra lemon zest for a stronger taste. Zest packs a punch of flavor. - Try Lemon Extract: A few drops of lemon extract can boost the lemon flavor even more. Just be careful; a little goes a long way. For the complete recipe, check out the Full Recipe section. {{image_2}} You can mix things up with different glazes and toppings. Instead of lemon glaze, try a vanilla or chocolate glaze. A simple cream cheese frosting can make it richer. You can also use a berry compote for added flavor. This adds color and a fruity taste that pairs nicely with pound cake. Looking for a healthier twist? You can swap some ingredients. Use whole wheat flour instead of all-purpose flour. Replace sugar with honey or maple syrup for natural sweetness. You can also use Greek yogurt in place of buttermilk. These small changes can make a big difference without losing taste. Want to add more flavor? Berries work great! Try folding in fresh blueberries or raspberries into the batter. You can also add nuts like walnuts or pecans for a crunchy texture. For a fun twist, mix in some chocolate chips. These flavors create a delightful surprise in each bite. For the full recipe, check out the detailed instructions to bring your lemon glazed pound cake to life! To keep your lemon glazed pound cake fresh, wrap it well. Use plastic wrap or foil. Store it in an airtight container. This will prevent it from drying out. Always keep it at room temperature. Avoid storing it in the fridge, as it can become dry. You can freeze this cake for later enjoyment. First, let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer bag. Label the bag with the date. This way, you will know how long it has been frozen. Your pound cake can stay good in the freezer for up to three months. When ready to enjoy, thaw it overnight in the fridge. If stored correctly, the cake lasts about 4 to 5 days at room temperature. If you freeze it, it can last for months. Just remember to check for any signs of freezer burn or spoilage before serving. Enjoy your slice of lemon happiness! Yes, you can use other flours. For a gluten-free option, try almond or coconut flour. Just remember that the texture might change. These flours absorb more moisture, so you may need to adjust the liquids. Always check the package for specific ratios. To check if your cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Another sign is the cake pulling away from the sides of the pan. It should be golden brown on top and spring back slightly when touched. Yes, you can make this cake ahead of time! It stays fresh for several days at room temperature. Wrap it well in plastic wrap to keep it moist. You can also freeze it for up to three months. Just thaw it in the fridge before serving. For the full recipe and more tips, check the section above. Serve this lemon glazed pound cake with a cup of tea or coffee. It pairs well with fresh berries or whipped cream. Adding a sprig of mint can enhance its look and flavor. Enjoy sharing this delightful treat with friends and family! This blog post covered a delicious lemon pound cake recipe. We explored key ingredients, baking steps, and unique variations. You learned how to avoid common mistakes and enhance flavors. Proper storage tips ensure your cake stays fresh. In conclusion, baking a great lemon pound cake is simple with the right guide. With practice, you'll impress friends and family. Enjoy the sweet rewards of your baking journey!$

Lemon Glazed Pound Cake

Indulge in the delightful flavors of Lemon Glazed Pound Cake! This easy recipe combines fluffy cake with a zesty lemon glaze that will impress your family and friends. With simple ingredients and straightforward steps, you can create a moist and delicious dessert perfect for any occasion. Don’t miss out on this refreshing treat—click through to explore the full recipe and elevate your baking game today!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 tablespoons lemon zest (from about 2 lemons)

½ cup buttermilk

1 cup powdered sugar (for glaze)

3 tablespoons fresh lemon juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.

Add Eggs and Flavor: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest.

Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to over-mix.

Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Glaze the Cake: Once the pound cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices

- Presentation Tips: Serve the pound cake on a decorative plate, and garnish with lemon slices or fresh mint leaves for a pop of color. Consider dusting with additional powdered sugar for an elegant touch.