Lemon Pound Cake with a Simple Lemon Glaze
Lemon Pound Cake with a Simple Lemon Glaze

This particular text will continue the topic regarding cakes and cake recipes. In my own last two articles I have created about the best cake recipes within Poland. This time I will provide you some examples of the ideal recipes from the world. As usually I will be writing about bread that are cheap, tasty and easy to prepare. So read this text to the end and I’m certain that you will like the info included in it.

Lemon Pound Cake with a Simple Lemon Glaze The first pastry that I would like to found comes from Germany. It’s chocolate pastry that is very tasty. A lot of people adore this cake. The German chocolate cake recipe includes powdered cocoa, hot water, butter or margarine, sweets, eggs, flour, soda, buttermilk or clabber. It’s very special, because it style like chocolate, but you don’t include chocolate to it. You can likewise add some additions like caramel and even other things. As you can notice the ingredients are also very cheap and the cake is also quite easy to prepare.

Fully cream the butter and sugar. This is how you get a moist lemon pound cake with a light and fluffy texture. Baking at a higher initial temperature creates more rise and volume in the oven, called 'oven spring.'; Creating a well in the batter before baking helps the cake rise.

To begin with this recipe, we must first prepare a few components. You can have lemon pound cake with a simple lemon glaze using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. Make ready 1 and 1/2 cup all-purpose flour
  2. Get 3/4 cup granulated sugar
  3. Prepare 1 tsp baking powder
  4. Take 1/8 tsp salt
  5. Make ready 1 cup unsalted butter, at room temperature
  6. Prepare 4 large eggs, at room temperature
  7. Make ready 2 tbsp fresh lemon juice
  8. Make ready 1/3 cup whole milk
  9. Take 1 tsp vanilla extract
  10. Make ready Lemon glaze
  11. Make ready 2 tbsp fresh lemon juice
  12. Make ready 1/4 cup granulated sugar
  13. Make ready 1 tbsp water

Glazed Lemon Pound Cake Lemon pound cakes aren't just for lemon lovers. Get the most lemon flavor into this pound cake by grating zest first, then squeezing out lemon juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon.

Instructions to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. In a large mixing bowl, combine the butter and sugar and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as and when needed and until the mixture is a paler colour and sugar is dissolved or almost fully dissolved.
  2. Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined.
  3. To the sugar butter mixture, add in the eggs in 4 parts beating for about 50 seconds after each addition. To that, add in the milk, vanilla and lemon juice and beat for another 30 seconds on medium speed until everything is well combined.
  4. After, sift in the flour, baking powder and salt, and on low speed, beat until a smooth and thick but light batter is formed. With a spatula, give the batter a quick mix to ensure everything is well incorporated.
  5. Pour the cake batter into a greased 5 × 9 inch loaf pan and tap afew times on the counter to get rid of any air bubbles.
  6. Bake in a preheated oven at 325 degrees fahrenheit on the center rack for 40 minutes and then move to the top rack for an additional 20 minutes. After 60 minutes, a toothpick inserted should come out clean, if not, put the oven off but leave the cake in for 10 minutes, it should be done by then.
  7. While the cake cools, combine all the ingredients for the glaze in a medium saucepan over medium low heat and cook until the sugar fully dissolves.
  8. With a toothpick or a bamboo skewer, poke random holes all over the surface of the cake and pour the glaze all over the cake. Let the cake cool in the pan for about 20 minutes and then run a knife around the edges to take it out.
  9. Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well.
  10. This cake keeps well in the refrigerator for up to 4 days in an airtight container and can also be frozen for up to 2 weeks in cling film and then foil. Happy baking!

Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. A classic bundt cake recipe with a citrusy lemon glaze.

So that’s going to wrap it up for this special food lemon pound cake with a simple lemon glaze recipe. Here you can find ingredients that are bundled in all French cake recipes. These kinds of ingredients are cold water, salt, spread and flour. They are also incredibly cheap. In my opinion you will need to try to prepare this cake. I actually recommend it.