Glazed Lemon Pound Cake

Tangy Delights: Lemon Pound Cake

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If you’re anything like me and have experienced a phase of obsession with Starbucks’ lemon loaf, then you absolutely must give this homemade lemon pound cake a try. In my humble opinion, it’s even better. This delightful lemon pound cake is filled with vibrant and tangy flavors. The cake is wonderfully dense and moist, just as a good pound cake should be.

Equipment

Large mixing bowl
Hand mixer
Whisk
Digital food scale
Silicon spatula
Lemon muffin pan or loaf pan

Details

Servings

Prep time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Ingredients

For pound cake
300g unsalted butter (room temperature)
370g granulated sugar
2 + 1/2 zest of whole lemon
315g all-purpose flour
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
200g whole milk
50g lemon juice
1 teaspoon vanila extract
1 teaspoon lemon extract
For lemon glaze
20g salted butter (melted)
1/4 cup lemon juice
250g confectioner sugar

Directions

Pre-heat your oven to 320°F (160°C)
In large mixing bowl, add milk and lemon juice. Set aside for later use.
In a medium bowl add granulated sugar and lemon zest, mix with your fingers for approximately 1 minute.
In a separate large mixing bowl, add room temperature unsalted butter. Beat with hand-mixer until fluffy, for approximately 2 minutes.
Add your sugar + lemon zest mixture to the mixed butter, continue to beat with hand-mixer until well-combined.
Add in eggs one at a time, while continuing to beat on medium speed.
With a sifter, sift in all-purpose flour, baking powder, baking soda, and salt. Using a silicone spatula, fold in the dry ingredients.
With a hand-mixer, beat on low-medium speed for 1 minute, then add in your milk mixture and continue to beat for another 3 – 4 minutes (make sure to scrape the side of the bowl with a silicone spatula).
Pour you cake batter into your lemon muffin pan or loaf pan.
IF you are using a lemon muffins pan, you are going to bake for 26 minutes at 320°F (160°C) – (to check if the muffins are ready, insert a toothpick into the center of the muffin – if it comes out clean, it means its ready!).
IF you are using a loaf pan bake at 320°F (160°C) for 60 minutes total. After the first 30 minutes of baking, remove the cake pan from the oven, make a slit down the middle of the loaf with a knife and then put back in the oven to bake for another 30 minutes.
Remove pound cake from the oven, and let it cool for at least 10-20 minutesbefore removing the muffins/loaf from the pan. Once cooled, wrap your pound cake in plastic wrap and refrigerate over night before serving (pour the lemon glaze on the pound cake the next day).
Cut and serve with tea (this pound cake is best served cold!)

For the lemon glaze

In a medium bowl, add confectioners sugar, lemon juice, and melted butter.
Using a whisk, whisk together ingredients together until well-combined.