To end the month of August, I wanted to share another lemon recipe that we really love. Glazed Lemon Pound Cake is a refreshing dessert to serve with tea or following your evening meal.
The tart lemony glaze wraps the cake in a bow (you might say) and is overall a quite delightful taste sensation!
Pound cake batters are thick and heavy, made from lots of butter, sugar, and eggs.
It is said that when pound cakes were first invented, they had a pound each of flour, sugar, butter, and eggs. In short, very large and heavy cakes!
They also bake for a long time in the oven, so since we’re still experiencing the hot days of summer, it’s best to bake this cake early before temperatures climb too high outside. The cakes also keep very well, so you can enjoy this one for several days to share with company.
Ingredients for Glazed Lemon Pound Cake
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Instructions for Making This Recipe
Preheat oven to 350°F. Prepare a 9″x4″ loaf pan with baking spray.
Gather all the ingredients so you have everything close at hand on the counter or table.
Using a fine-edge grater, zest one lemon. Slice the lemon in half and squeeze out the juice with a citrus juicer.
Mix the Cake Batter
In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
Adding the lemon zest to the sugar at this time helps to bring out the lemony essence in the batter.
Next, add the large eggs, one at a time, beating after each addition. Add in the lemon and vanilla extracts. Scrape the bowl as needed.
Always be sure to stop the electric mixer before scraping the bowl for safety purposes. My mom failed to do this one time, and really hurt her hand and fingers. While it’s tempting, please stop the power, before scraping
In a small bowl, combine the all-purpose flour, salt, and baking powder. Whisk together to incorporate.
Gradually add the flour mixture to the creamed butter, alternating in thirds with the sour cream. Mix together until incorporated.
Bake the Cake
Spoon the batter into the prepared loaf pan, smoothing the batter to the edges until even. Run a butter knife through the batter once to release any air bubbles.
Bake in preheated oven for 50-60 minutes, until the cake tests done with a toothpick.
To test to see if a cake is done, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If it has a little dough on it, bake for another 3-5 minutes and then test again.
Remove from oven and allow to cool for 10 minutes. Run a butter knife along the edges of the cake to release any baked on crust from the pan. Carefully turn the cake over to remove the cake from the pan and cool on a wire rack.
Prepare the Lemon Glaze
While the cake is still slightly warm, prepare the glaze.
In a small bowl, combine the powdered sugar and freshly squeezed lemon juice. Whisk together until it pours in a fine stream.
Pour the glaze over the cake top so that it drizzles down the side.
I like to place the cake still on the wire rack over the baking sheet to catch any dribbles from the glaze for easier clean-up.
Allow the cake to cool completely.
Serve with a nice cool glass of lemonade or tea. Or with hot tea, if that is your choice as Lemon Pound Cake is a delightful addition to any tea party! This cake will serve 8-10 people.
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Glazed Lemon Pound Cake
Ingredients
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 3 large eggs room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup sour cream
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice freshly squeezed
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Instructions Click to Start Cooking
- Preheat oven to 350℉. Prepare a 9"x4" loaf pan with baking spray. Gather your ingredients so that you have everything close at hand.
- Using a fine-edge grater, zest 1 tablespoon (14.79 ml) lemon zest. Slice the lemon in half and squeeze out 1 tablespoon (14.79 ml) lemon juice with a citrus juicer. Save for later.
- In a large mixing bowl, cream together 1/2 cup (113.5 g) butter (softened), 1 cup (200 g) granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
- Next, add 3 large (3 large) eggs, one at a time, beating after each addition. Add in 1 teaspoon (4.93 ml) lemon extractand 1 teaspoon (4.93 ml) vanilla extract. Scrape the bowl as needed.
- In a small bowl, combine 1 1/2 cups (187.5 g) all-purpose flour, 1/2 teaspoon (2.46 ml) salt, and 1 teaspoon (4.93 ml) baking powder. Whisk together to incorporate.
- Gradually add the flour mixture to the creamed butter, alternating in thirds with 1/3 cup (76.67 g) sour cream. Mix together until incorporated.
- Spoon the cake batter into the prepared loaf pan, smoothing the batter to the edges until even. Run a butter knife through the batter once to release any air pockets.
- Bake in preheated oven for 50-60 minutes, until the cake tests done with a toothpick.
- Remove from oven and allow to cool for 10 minutes. Run a butter knife along the edges of the cake to release any baked on crust from the pan. Carefully turn the cake over to remove the cake from the pan and cool on a wire rack.
- While the cake is still slightly warm, prepare the glaze.
- In a small bowl, combine 1/2 cup (60 g) powdered sugar and freshly squeezed lemon juice. Whisk together until it pours in a fine stream.
- Pour the glaze over the cake top so that it drizzles down the side.
- Allow the cake to cool completely. This cake will serve 8-10 people.
