Lemon pound cake with lemon glaze
Preppy Kitchen · ♥ 25.5K likes · 1.1M views · 11 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat the oven to 350F and line a nine by five inch loaf pan with parchment paper.
Oven and lining the loaf pan
- 300 g all purpose flour
- 1 tsp kosher salt
- 1½ tsp baking powder
- 226 g butter
Whisk 300 g all purpose flour with 1 teaspoon kosher salt and 1.5 teaspoons baking powder in a medium bowl and set aside.
Where pound cake got its name
- 250 g granulated sugar
Beat 226 g softened butter on medium high about three minutes until pale and fluffy, scraping the bowl down at least once.
Why the butter must be soft
On medium speed add 250 g granulated sugar slowly and beat about two minutes until fluffy.
- 1 tbsp lemon zest
Add a tablespoon of lemon zest and mix on medium to force the oils out.
- 3 tbsp lemon juice
- 4 whole eggs
Strain the seeds from the juice and add 3 tablespoons lemon juice.
- 120 ml whole milk
Add the four eggs one at a time, cracking each into a separate bowl first; scrape the bowl down and mix until combined with no butter clumps.
Adding the eggs
On low, add the flour mixture in three parts alternating with the 120 ml milk in two, without overmixing.
Alternating flour and milk
Pour into the prepared loaf pan and bake at 350F for about 65 to 70 minutes, until a toothpick inserted in the centre comes out clean.
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
For the glaze, mix 1 cup powdered sugar with 1 tablespoon fresh lemon juice.
Lemon glaze, and pound cake versus drizzle cake
- 2 tsp milk
- fresh lemon zest
Add 2 teaspoons milk and optional fresh lemon zest and mix until it comes together to a drizzling consistency, adding a drop or two more liquid if needed.
Drizzle over the cooled cake for complete coverage, then slice.