Glazed Lemon Pound Cake

Do-it-yourself lemon pound cake makes a vibrant, lemony twist on basic bitter cream pound cake! Every slice is plush and buttery with a moist crumb due to wealthy bitter cream. Drizzle with lemon glaze and high with lemon slices for the last word dessert for lemon lovers!

Lemon truffles are certainly one of my all-time favourite desserts, and this moist lemon pound cake isn’t any exception! Stuffed with vibrant lemon taste, the cake is flavored with loads of contemporary lemon zest and a contact of pure almond extract – it makes a very nice counterpart to the citrus.

For an additional burst of lemon, I add a drizzle of candy lemon glaze. This cake can be incredible served with selfmade whipped cream and contemporary berries!

Love baking with lemons? You might also like my full assortment of candy and tangy lemon dessert recipes!

For those who’re new to creating pound cake, I counsel beginning with a overview of my basic pound cake recipe first. It’s a deep dive into all issues pound cake, together with why my particular methodology delivers foolproof outcomes. A couple of success suggestions:

Shiny lemon taste. Recent lemons add actual lemon taste to the cake and glaze, no extract required! You’ll use about 3 giant lemons. If you will discover them, I really like baking with Meyer lemons. You may also make this cake with common lemons. To infuse the cake with one other layer of taste, see recipe card be aware about an non-compulsory lemon syrup. Use a scale. I developed this recipe by weight and I extremely advocate measuring with a kitchen scale for greatest outcomes! Bake in a bundt pan. Use a bundt pan with 12 cup capability (or a tube pan with out detachable backside). Don’t use a tube pan with a detachable backside; the batter will leak out. Put together the pan to forestall sticking. Use a fair coating of baking spray with flour or generously butter and flour the pan. The flour provides the batter one thing to cling to so it rises evenly. Don’t use common nonstick spray right here, the cake gained’t rise as a lot. Use a mixer. Make this cake in a stand mixer fitted with the paddle attachment. The timing of the blending helps aerate the batter and is far simpler with an electrical mixer.

The best way to Make Lemon Pound Cake

Begin by bringing the butter, eggs, and egg yolks to chill room temperature (60°F). Whilst you wait, measure out the opposite components (and sift the cake flour). For one of the best texture, I like to recommend sifting the cake flour a minimum of twice.

Beat butter, salt, and lemon zest at medium-high velocity till easy and creamy, about 2 minutes.

With the mixer on medium velocity, progressively pour in granulated sugar. As soon as all the sugar is included, enhance the mixer to medium-high velocity and beat till pale and fluffy, about 4 to five minutes.

Scrape down the mixer bowl with a rubber spatula. With the mixer operating on medium velocity, progressively add the egg combination in a gradual, regular stream. Combine till included (about 1 minute), then scrape down the bowl. Improve velocity to medium-high and beat combination till gentle and fluffy, about 2 minutes.

With mixer on low velocity, add sifted cake flour in 3 additions, alternating with bitter cream.

Spray a 12-cup bundt pan evenly with baking spray with flour. Spoon pound cake batter into the pan and easy the highest with an offset spatula. Faucet pan sharply a few times to settle the batter.

Bake for about 65 minutes, or till golden and a tester emerges clear. Pound cake is completed baking when the interior temperature reaches 210°F. Cool for 20 minutes within the pan, then rigorously invert onto a wire cooling rack and funky utterly. As soon as cool, drizzle with glaze.

Tricks to Make Forward and Freeze

Pound cake is certainly one of my favourite make-ahead desserts and the flavors proceed to develop in a single day. As soon as the cake is totally cool, wrap nicely with plastic wrap and retailer at room temperature in a single day.

For those who’re making this cake forward of time, I like to recommend including the glaze on the day you serve for the prettiest presentation.

To freeze, let cake cool utterly after which wrap nicely (unglazed) in a layer of plastic wrap and place in a freezer bag. For one of the best texture and taste, freeze for as much as 3 months.

Whenever you’re able to get pleasure from, thaw the cake in a single day within the fridge (nonetheless wrapped to forestall condensation from forming on the floor of the cake) and produce to room temperature earlier than including the glaze.

Extra favourite lemon truffles:

Did you do this Lemon Pound Cake Recipe? Let me know by leaving a remark and score beneath!

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