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To make a delicious lemon glazed pound cake, you need these ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 4 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 tablespoons fresh lemon zest (from about 2 lemons) - ½ cup buttermilk, at room temperature - 1 cup powdered sugar (for glaze) - 3 tablespoons fresh lemon juice The lemon zest and juice give the cake a bright flavor. The buttermilk adds moisture and richness. If you don't have buttermilk, you can use milk mixed with vinegar or lemon juice. Just add 1 tablespoon of acid to ½ cup of milk and let it sit for 5 minutes. This will create a similar effect. If you want a gluten-free version, consider using a gluten-free all-purpose flour blend. Make sure it has a binding agent, like xanthan gum, for the best texture. For this recipe, you will need a few key tools: - A 9x5-inch loaf pan - Electric mixer for beating the butter and sugar - Mixing bowls for dry and wet ingredients - A whisk for mixing dry ingredients and glaze - A spatula for smoothing the batter These tools will help you mix and bake your pound cake with ease. Having everything ready makes the process smoother. Start by preheating your oven to 350°F (175°C). This is key for even cooking. Next, take your 9x5-inch loaf pan. Coat it well with butter to prevent sticking. You can also dust it with flour. Alternatively, use parchment paper to help with easy removal later. Now let’s mix the batter! In one bowl, combine 1 ½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Give them a good whisk. This helps air get into the mix. In another bowl, cream together 1 cup of softened butter and 1 cup of sugar using an electric mixer. This will take about 3 to 5 minutes. Beat in 4 large eggs one at a time, mixing well after each. Add 2 teaspoons of vanilla extract and 2 tablespoons of lemon zest. Next, combine the dry and wet mixtures. Start by adding a third of the dry mix, then half a cup of buttermilk. Repeat this, ending with the dry mix. Make sure not to over-mix. You want a smooth batter without lumps. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake it in the preheated oven for 50 to 60 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, it’s ready! After baking, let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool fully. This step is vital to prevent sogginess. Enjoy making your lemon glazed pound cake with this full recipe! To make a great pound cake, avoid common mistakes. One pitfall is over-mixing the batter. This can make your cake dense. Instead, mix just until the ingredients combine. Another mistake is not using room temperature eggs and butter. Cold ingredients can lead to a heavy texture. For a moist and fluffy cake, remember a few secrets. First, use fresh ingredients, like eggs and butter. This adds richness. Second, incorporate buttermilk for added moisture. It makes the cake soft and tender. Lastly, let the cake cool in the pan for a bit. This helps it stay together and not crumble. While lemon is delightful, you can explore other flavors, too. Try orange or lime zest for a fresh twist. You can also mix in a teaspoon of almond or coconut extract. This adds a unique touch to the cake. To boost the lemon flavor, add more zest. Use the zest from three lemons instead of two. You can also mix in a little lemon extract. This creates a stronger lemon taste, making each bite a burst of flavor. Presenting your glazed cake can be fun and creative. Place the cake on a beautiful plate for a nice look. A cake stand makes it more eye-catching. For garnishes, consider adding thin lemon slices on top. Fresh mint leaves can add a pop of color. A light dusting of powdered sugar gives an elegant touch. These small details make your lemon glazed pound cake stand out. For the full recipe, check out the detailed instructions above. {{image_4}} You can change the flavor of your lemon glazed pound cake by using other citrus zests. Try orange, lime, or even grapefruit for a fun twist. Each of these adds a unique zing to the cake. You can also mix in fruits like blueberries or raspberries for color and taste. Chopped nuts, like walnuts or pecans, add a nice crunch. This cake is open to your creativity! If you want a twist on the glaze, consider a chocolate or vanilla glaze. To make a chocolate glaze, melt semi-sweet chocolate with a bit of cream. For vanilla, just mix powdered sugar with vanilla extract and milk. You can also make a cream cheese glaze. Just mix cream cheese, powdered sugar, and a splash of lemon juice. A yogurt-based glaze is another option. Combine plain yogurt with powdered sugar and lemon for a tangy twist. Pair your lemon glazed pound cake with a refreshing drink like iced tea or lemonade. A scoop of vanilla ice cream on the side makes it even better. For gatherings, serve slices with fresh berries or whipped cream. This cake shines for spring and summer events. It brightens up any dessert table and brings smiles to faces! To keep your lemon glazed pound cake fresh, store it at room temperature. Use a cake dome or wrap it in plastic wrap. This helps keep the moisture in. If you live in a hot area, it may be best to refrigerate the cake. However, refrigeration can dry it out. For longer storage, freeze the cake. Wrap it tightly in plastic wrap and then in foil. This way, it can last up to three months. Your pound cake will stay fresh for about four to five days at room temperature. In the fridge, it can last up to a week. Check for signs of spoilage. If you see mold or an off smell, it's best to throw it away. A dry texture also indicates that it is no longer good to eat. To reheat the pound cake safely, use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the cake on a baking sheet and heat for about 10 minutes. For the microwave, slice the cake and heat for 15 to 20 seconds. To restore moisture, cover the cake with a damp paper towel in the microwave. This method helps keep the cake soft and tasty. Enjoy your delicious lemon glazed pound cake! For the full recipe, refer to the recipe section above. Yes, you can use a different pan size. Just know that it changes baking time and texture. A smaller pan means a thicker cake and longer baking time. A larger pan spreads the batter thin and bakes faster. Check for doneness by inserting a toothpick. It should come out clean. Dense pound cakes often result from a few common issues. Over-mixing the batter can trap too much air and make it heavy. Using cold eggs or butter can also lead to a dense texture. Make sure to use room temperature ingredients. If you add too much flour, it can also cause density. Measure carefully for the best results. You can prepare this cake ahead of time. Bake the pound cake, then cool it completely. Wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. You can also freeze it. Just wrap it in foil or freezer-safe bags. It stays fresh for up to 3 months. Thaw in the fridge before serving. To make a vegan version, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Use plant-based butter instead of regular butter. Replace buttermilk with almond milk mixed with a little lemon juice. This keeps the flavor bright and zesty. Enjoy a tasty vegan treat! You’ve now learned how to make a delicious lemon glazed pound cake. We covered essential ingredients and possible substitutions. You saw the tools needed for baking and how to prepare your oven and pan. I shared tips for mixing and baking, so your cake turns out moist. We explored variations and storage tips, plus answered common questions. With practice, your baking skills will shine. Don’t hesitate to experiment and personalize your cake. Enjoy each slice and share it with friends and family. Your baking journey is just beginning!

Lemon Glazed Pound Cake

Indulge in the bright and delicious flavors of Lemon Glazed Pound Cake! This easy recipe features a moist, buttery cake infused with fresh lemon zest and topped with a sweet lemon glaze that will delight your taste buds. Perfect for any occasion, from parties to afternoon tea, this pound cake is sure to impress.
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened at room temperature

1 cup granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 tablespoons fresh lemon zest (from about 2 lemons)

½ cup buttermilk, at room temperature

1 cup powdered sugar (for glaze)

3 tablespoons fresh lemon juice

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it thoroughly with butter and then dusting it with flour, or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well incorporated, then set the bowl aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together. Continue mixing on medium speed for about 3 to 5 minutes, or until the mixture becomes light and fluffy.

        Add Eggs and Flavor: Carefully add the eggs to the butter-sugar mixture one at a time, ensuring to mix well after each addition. Once all eggs are incorporated, stir in the pure vanilla extract and the fresh lemon zest, blending until evenly combined.

          Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start by adding 1/3 of the dry mixture, mix just until combined, then add half of the buttermilk. Repeat the process, ending with the dry ingredients. Be cautious not to over-mix; aim for a smooth batter without lumps.

            Bake: Pour the prepared batter into your greased loaf pan, smoothing the top with a spatula for an even surface. Place it in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out clean.

              Cool the Cake: Once baking is complete, remove the pound cake from the oven. Let it cool in the pan for about 10 minutes to firm up. Afterwards, gently transfer the cake to a wire rack to cool completely.

                Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth consistency. Adjust the thickness of the glaze by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.

                  Glaze the Cake: After the pound cake has cooled completely, drizzle the lemon glaze generously over the top, allowing it to cascade down the sides for an inviting presentation.

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices

                      - Presentation Tips: Place the pound cake on a decorative serving plate, and consider garnishing it with thin lemon slices or fresh mint leaves for a vibrant touch. A light dusting of additional powdered sugar enhances the elegance of the presentation.