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Lemon Pound Cake with a Simple Lemon Glaze
Lemon Pound Cake with a Simple Lemon Glaze

Before you jump to Lemon Pound Cake with a Simple Lemon Glaze recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family must start making changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. It’s concerning being sensible, usually.

We hope you got benefit from reading it, now let’s go back to lemon pound cake with a simple lemon glaze recipe. To make lemon pound cake with a simple lemon glaze you need 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. Prepare 1 and 1/2 cup all-purpose flour
  2. Use 3/4 cup granulated sugar
  3. Prepare 1 tsp baking powder
  4. You need 1/8 tsp salt
  5. Prepare 1 cup unsalted butter, at room temperature, softened
  6. Provide 4 large eggs, at room temperature
  7. Provide 2 tbsp fresh lemon juice
  8. Get 1/3 cup whole milk
  9. Take 1 tsp vanilla extract
  10. Prepare Lemon glaze
  11. Provide 2 tbsp fresh lemon juice
  12. Prepare 1/4 cup granulated sugar
  13. You need 1 tbsp water
Steps 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!

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