Lemon pound cake with lemon glaze
Preppy Kitchen · ♥ 7.5K likes · 188.4K views · 13 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all purpose flour
Heat the oven to 350F; spray a 9x5 inch pan and line it with parchment.
- 1½ tsp baking powder
- 1 tsp salt
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
- 250 g granulated sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice
Rub the lemon zest into the granulated sugar with your fingers until the sugar is damp and lemon-coloured.
Rubbing lemon sugar
- 226 g unsalted butter
Beat the room temperature butter on medium two to three minutes until light and fluffy.
Add the lemon sugar gradually and beat two minutes more to a fluffy cloud; if the lemon sugar was skipped, add the zest and the lemon juice here.
- 4 whole eggs
Add the eggs one at a time, scraping the bowl down between; the batter will look broken and that is expected.
Adding eggs one at a time
- ½ cup whole milk
On the lowest setting add the flour in three additions alternating with the milk.
Alternating flour and milk, finishing by hand
Finish the batter by hand with a spatula, scraping the bottom, so it is just combined and the proteins are not over-worked.
Bake at 350F for 65 to 70 minutes, until a skewer comes out clean; tent with foil for the last 15 minutes if it is colouring too fast.
- 120 g powdered sugar
- 1 tbsp lemon juice
- lemon zest
- 2 tsp milk
- raspberries
Whisk the powdered sugar with the lemon juice, a little zest and the milk to a glaze; more powdered sugar if it is watery.
Cool in the pan 10 minutes, turn out onto a wire rack and cool completely.
Cooling, glazing and slicing
Drizzle the glaze over the top for full coverage and let it set; slice with a serrated knife.