Baking · Cakes · English

Lemon Glazed Pound Cake

Lemon Glazed Pound Cake

This super moist lemon pound cake is so easy to make.

I love to share easy recipes. I know sometimes we don’t have too much time to bake a homemade cake that takes all day to prepare or the recipe calls for an ingredient that you don’t have at home, oh so frustrating, I know!

Sometimes we just want something simple and delicious. So, that is when recipes like this one come in handy. You can bake this cake for an easy stress-free afternoon coffee or tea, or when you have a friend over for a chat. This cake won’t disappoint you or your guests.

Fabi 😘

Here is the recipe:

Ingredients Cake:

4 tablespoons butter (1/2 stick, 60 grams) room temperature

3/4 cup sugar

2 eggs at room temperature

1/2 cup sour cream

1 tablespoon lemon zest

1/4 cup lemon juice (freshly squeezed)

1/4 teaspoon salt

1 1/4 cup all purpose flour

1/4 teaspoon baking soda

1 teaspoon baking powder

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Ingredientes glaze:

1/2 cup granulated sugar

1/4 cup lemon juice

2 teaspoons lemon zest

Instructions:

  • Preheat oven to 350F.
  • Grease and flour a 1.5 qt loaf pan.

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  • In a large bowl add butter and sugar and beat very well, about 2-3 minutes, using a hand mixer.

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  • Add eggs one at a time and beat well, about 2 minutes. Scrape the bowl.
  • Add sour cream and salt, and beat on low for a 1 minute or so.

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  • Add lemon zest, then half of flour, baking soda and baking powder and beat on low just until combined. Scrape the bowl.
  • Add lemon juice and remaining flour. Beat once more.
  • Place batter in the prepared pan. It is a thick batter.

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  • Bake for 35-40 minutes or until an inserted tooth pick comes out clean.

*Meanwhile prepare the glaze:

  • Place all ingredients into a small sauce pan.
  • Bring to a boil over medium heat for 1 minute. Do not let it boil for longer time, otherwise it will become a caramel. Let it cool at room temperature. It will thicken a little bit.
  • After the cake is baked: Let the cake cool in pan for 5 minutes, then invert it onto a cooling rack. Turn cake side up. You can poke some holes in the cake using a toothpick, if you wish.

Lemon Glazed Pound cake

  • Pour glaze over cake while it still warm.
  • Let it cool 10 minutes, slice and serve.

Lemon Glazed Pound Cake

  • Enjoy! This cake is amazing!!! 😋

Lemon Glazed Pound Cake

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

Lemon Glazed Pound Cake

  • Servings: 10-12
  • Time: 1 hour 30 minutes
  • Difficulty: easy
  • Print

Lemon Glazed Pound Cake

Ingredients Cake:

4 tablespoons butter (1/2 stick, 60 grams) room temperature

3/4 cup sugar

2 eggs at room temperature

1/2 cup sour cream

1 tablespoon lemon zest

1/4 cup lemon juice (freshly squeezed)

1/4 teaspoon salt

1 1/4 cup all purpose flour

1/4 teaspoon baking soda

1 teaspoon baking powder

Ingredients Glaze:

1/2 cup granulated sugar

1/4 cup lemon juice

2 teaspoons lemon zest

Instructions:

  1. Preheat oven to 350F.
  2. Grease and flour a 1.5 qt loaf pan.
  3. In a large bowl add butter and sugar and beat very well, about 2-3 minutes, using a hand mixer.
  4. Add eggs one at a time and beat well, about 2 minutes. Scrape the bowl.
  5. Add sour cream and salt, and beat on low for a 1 minute or so.
  6. Add lemon zest, then half of flour, baking soda and baking powder and beat on low just until combined. Scrape the bowl.
  7. Add lemon juice and remaining flour. Beat once more.
  8. Place batter in the prepared pan. It is a thick batter.
  9. Bake for 35-40 minutes or until an inserted tooth pick comes out clean.

*Meanwhile prepare the glaze:

  1. Place all ingredients into a small sauce pan.
  2. Bring to a boil over medium heat for 1 minute. Do not let it boil for longer time, otherwise it will become a caramel. Let it cool at room temperature. It will thicken a little bit.
  3. After the cake is baked: Let the cake cool in pan for 5 minutes, then invert it onto a cooling rack.
  4. Turn cake side up. You can poke some holes in the cake using a toothpick, if you wish.
  5. Pour glaze over cake while it still warm.
  6. Let it cool 10 minutes, slice and serve.

Enjoy!

https://wordpress.com/post/fabirecipes.wordpress.com/11338

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20 thoughts on “Lemon Glazed Pound Cake

  1. I saw this recipe and wanted to give it a try and It was a failed it sinked from the middle and it wasn’t even done baking … I followed all the step … the only thing i can think This happened is for beating too long the first 2 min and then the other minute ..

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    1. I’m sorry about that. This never happened to me. Did you beat longer than 2 minutes? Was your baking pan big enough? Something similar to this happened to me, with another recipe. It was a banana bread (it sinked from the middle) but the baking pan was too small. I’m very sorry about that 😞.

      Like

      1. No, I didn’t beat more Than the time the recipe calls for… the pan size was right … I do cakes , and desserts and for my experience it can be for beating to long when adding the eggs and then the other minute when adding the sour cream .

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      2. Yes! Maybe the beating time after the addition of sour cream can be a problem. I wrote in the recipe, to beat for 1 minute or so. I’ll change it to “beat just until blended and do not over beat”. The egg taste in the cake,I don’t know why. I always added 1 tablespoon of lemon zest, plus lemon juice. But the zest can be increased for 2 tablespoons. My apologies again. This is an old recipe that never fails to me. But I’ll keep in mind your suggestions. Thanks again for the feedback!

        Like

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