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Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Now, I got a little overzealous when I was making the glaze and added too much lemon juice, which would have been fine.....had I not made a knife-sized slit in the middle of the cake when I was testing for done-ness. Yup, I managed to mess up pound cake. But, only the two middle pieces, thank goodness.

  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • 1/2 tablespoon lemon zest
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
Spray a loaf pan with non-stick cooking spray, then line with parchment paper, leaving an overhang on opposite sides.

Preheat oven to 325 degrees F.

In a large bowl, beat together butter and sugar until fluffy and well-incorporated. Add eggs, one at a time, beating until combined. Beat in vanilla bean paste and lemon zest.

In another bowl, sift together flour, baking soda, baking powder, and salt. Set aside.

In a glass measuring cup, whisk together buttermilk and lemon juice.

Add the dry ingredients to the wet ingredients in 2 additions, alternating with the buttermilk mixture, and beating well after each addition. Batter will be fairly thick.

Pour batter into prepared loaf pan, spreading evenly. Tap the pan on the counter a few times to get rid of any air bubbles.

Bake in preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean. Let cool to room temperature.

Prepare glaze by whisking together powdered sugar and lemon juice. It should have a thick, pourable consistency. Pour glaze over cooled cake, spreading to the edges. Let glaze set then serve.

Recipe adapted from this site