Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon pound cake with a simple lemon glaze. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Lemon Pound Cake with a Simple Lemon Glaze is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Lemon Pound Cake with a Simple Lemon Glaze is something which I’ve loved my whole life.

The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony glaze. If you're a fan of fruity desserts Hi, Deb here from Cooking on the Front Burner and get ready to pucker up with the most luscious Lemon Pound Cake with Lemon Glaze!

To begin with this particular recipe, we must prepare a few ingredients. You can have lemon pound cake with a simple lemon glaze using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:

1. Get 1 and 1/2 cup all-purpose flour
2. Take 3/4 cup granulated sugar
3. Take 1 tsp baking powder
4. Get 1/8 tsp salt
5. Get 1 cup unsalted butter, at room temperature, softened
6. Prepare 4 large eggs, at room temperature
7. Prepare 2 tbsp fresh lemon juice
8. Prepare 1/3 cup whole milk
9. Get 1 tsp vanilla extract
10. Get Lemon glaze
11. Take 2 tbsp fresh lemon juice
12. Take 1/4 cup granulated sugar
13. Prepare 1 tbsp water

Are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food. Since lemon supreme pound cake begins with a box of cake mix and pudding mix, it is super easy and turns out moist and delicious every time. I had orange pound cake on my mind when I went to the grocery store yesterday, but quickly changed my mind to lemon upon discovering the lack of.

Instructions to make Lemon Pound Cake with a Simple Lemon Glaze:

1. In a large mixing bowl, combine the butter and sugar and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as and when needed and until the mixture is a paler colour and sugar is dissolved or almost fully dissolved.
2. Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined.
3. To the sugar butter mixture, add in the eggs in 4 parts beating for about 50 seconds after each addition. To that, add in the milk, vanilla and lemon juice and beat for another 30 seconds on medium speed until everything is well combined.
4. After, sift in the flour, baking powder and salt, and on low speed, beat until a smooth and thick but light batter is formed. With a spatula, give the batter a quick mix to ensure everything is well incorporated.
5. Pour the cake batter into a greased 5 × 9 inch loaf pan and tap afew times on the counter to get rid of any air bubbles.
6. Bake in a preheated oven at 325 degrees fahrenheit on the center rack for 40 minutes and then move to the top rack for an additional 20 minutes. After 60 minutes, a toothpick inserted should come out clean, if not, put the oven off but leave the cake in for 10 minutes, it should be done by then.
7. While the cake cools, combine all the ingredients for the glaze in a medium saucepan over medium low heat and cook until the sugar fully dissolves.
8. With a toothpick or a bamboo skewer, poke random holes all over the surface of the cake and pour the glaze all over the cake. Let the cake cool in the pan for about 20 minutes and then run a knife around the edges to take it out.
9. Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well.
10. This cake keeps well in the refrigerator for up to 4 days in an airtight container and can also be frozen for up to 2 weeks in cling film and then foil. Happy baking!

Now, pour the lemon zest glaze over cake, letting it fall down the sides. Serve on its own, or with a The absolute BEST lemon pound cake I have ever made! This is the second time I've made it and my whole house is so fragrant from the buttery. This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf—and freeze up to one month!

So that’s going to wrap this up for this exceptional food lemon pound cake with a simple lemon glaze recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!