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Glazed Lemon Pound Cake


I don't know if it's the gloomy weather we've been having or something else, but I have totally been uninspired to bake lately. I usually draft up my recipe ideas for the blog at the start of each month and while I did have a few ideas for April, I just could not get myself into a baking mood. I think a lot of it actually has to do with the fact that my husband doesn't have that much of a sweet tooth and whenever I do bake something, it just sort of sits on the counter for forever until we throw it out. I am also finally learning how to exercise my self control so sweets do not tempt me as much anymore!
This lemon pound cake was originally supposed to be lemon meringue pie macarons. Yeah, that took a turn. I haven't made macarons since December. DECEMBER. I've had them on my to-bake list each month since then and I've just been pushing them to the side. They still make me nervous and when I found myself rushing to get a recipe up for y'all, I stuck to something simple and less stressful. Pound cake.

By the way, I love my non-stick loaf pan by OXO.  They are not paying me to say that and it is not pictured in this post, but you must get one because I don't think any other loaf pan bakes breads/cakes as evenly.
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.
I'm truthfully not too big of a citrus fan but this cake definitely stole my heart. So tender and lemony, with the perfect balance of tart and sweet. My father-in-law who loves lemon cake gave it a two thumbs up; looks like I'll have no trouble with this cake being eaten!

Glazed Lemon Pound Cake

Yield: One loaf
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Ingredients:

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

Glaze:
1 cup powdered sugar
1 tablespoon lemon juice

Directions:

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. 

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