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Lemon-Glazed Pound Cake

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Lemon-Glazed Pound Cake Recipe Lemon-Glazed Pound Cake Recipe

The sunny taste of citrus highlights this buttery pound cake. Brush the lemon-sugar glaze over the warm cake, and you have a moist, lemony treat.

At a glance

Prep
Bake
Total
Yield
16 servings

Nutrition information

Ingredients

Cake

  • 3/4 cup plus 2 tablespoons (14 tablespoons) unsalted butter
  • 3/8 cup cream cheese
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavor
  • 5 large eggs

Glaze

  • 1/4 cup fresh lemon juice
  • 1/2 cup Baker’s Special Sugar or granulated sugar

Cake

  • 7 ounces unsalted butter
  • 3-ounce package cream cheese
  • 1/2 teaspoon salt
  • 10 1/2 ounces sugar
  • 7 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavor
  • 5 large eggs

Glaze

  • 2 ounces fresh lemon juice
  • 3 1/2 ounces Baker’s Special Sugar or granulated sugar

Cake

  • 198g unsalted butter
  • 85g cream cheese
  • 1/2 teaspoon salt
  • 298g sugar
  • 206g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavor
  • 5 large eggs

Glaze

  • 57g fresh lemon juice
  • 99g Baker’s Special Sugar or granulated sugar

Instructions

  1. To make the cake: Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans or one tube or bundt-style pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
  3. Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).
  4. Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester or toothpick inserted into the center comes out clean.
  5. To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved; don’t let the mixture boil.
  6. Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it outonto a rack or serving platter.
  7. Poke the top of the cake all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing.

Nutrition Information

  • Serving Size57g
  • Servings Per Batch16
Amount Per Serving:
  • Calories200
  • Calories from Fat120
  • Total Fat14g
  • Saturated Fat8g
  • Trans Fat0g
  • Cholesterol90mg
  • Sodium140mg
  • Total Carbohydrate17g
  • Dietary Fiber0g
  • Sugars7g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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