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Lemon Pound Cake with a Simple Lemon Glaze. Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Lemon Pound Cake with Lemon Glaze Angela Sackett Superhotmama.

Lemon Pound Cake with a Simple Lemon Glaze Sift together the flour, salt, and baking soda and set aside. The batter should get very creamy and light with no discernible pieces of cream cheese. Poke holes in the cake with a large fork, and pour the lemon syrup over the top.

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, lemon pound cake with a simple lemon glaze. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Lemon Pound Cake with Lemon Glaze Angela Sackett Superhotmama.

Lemon Pound Cake with a Simple Lemon Glaze is one of the most well liked of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Lemon Pound Cake with a Simple Lemon Glaze is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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:

Prepare 1 of and 1/2 cup all-purpose flour.
Make ready 3/4 cup of granulated sugar.
Prepare 1 tsp of baking powder.
Get 1/8 tsp of salt.
Make ready 1 cup of unsalted butter, at room temperature.
Make ready 4 of large eggs, at room temperature.
Prepare 2 tbsp of fresh lemon juice.
Take 1/3 cup of whole milk.
Prepare 1 tsp of vanilla extract.
Take of Lemon glaze.
Take 2 tbsp of fresh lemon juice.
Make ready 1/4 cup of granulated sugar.
Make ready 1 tbsp of water.

Pour over the top of the cooled cake and allow to drizzle down the sides. The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony glaze. If you're a fan of fruity desserts, you'll love this lemon pound cake—a flavorful spin on cream cheese pound cake!

Steps to make Lemon Pound Cake with a Simple Lemon Glaze:

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..
Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined..
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..
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..
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..
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..
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..
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..
Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well..
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!.

Similar to our lemon bundt cake, this recipe is a little lighter with a tasty lemon glaze! Add the batter into a non-stick loaf pan and create a well in the center. This helps the pound cake rise during the bake. If desired, place very thin slices of lemon on top of the batter. Mix all of the cake ingredients with an electric mixer until well blended.

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