Homemade Moist Lemon Pound Cake with Lemon Glaze

Homemade Moist Lemon Pound Cake with Lemon Glaze

There’s something irresistible about a freshly baked homemade pound cake, especially when it’s infused with the tangy and refreshing flavor of lemon. This classic dessert is a crowd-pleaser and a true star on any dessert table. So, let’s dive into the world of baking and learn how to make a moist lemon pound cake from scratch, complete with a zesty lemon glaze.

The Perfect Lemon Pound Cake Recipe

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup whole milk
  • 3 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. Add in the lemon juice and lemon zest, mixing until well combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix, as this can result in a dense cake.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted
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Classic Old-Fashioned Lemon Pound Cake Recipe

Classic Old-Fashioned Lemon Pound Cake Recipe

Looking to indulge in a timeless dessert that bursts with citrusy flavors? Look no further than this classic old-fashioned lemon pound cake recipe. With its rich, buttery texture and tangy lemon glaze, this cake is sure to please both young and old alike. Follow these simple steps to create this delicious treat in your own kitchen.

Ingredients:

  • 1 ½ cups of unsalted butter, softened
  • 3 cups of granulated sugar
  • 5 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 cup of whole milk
  • Zest of 2 lemons
  • Juice of 1 lemon

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
  4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
  6. Stir in the lemon zest and lemon juice, ensuring an even distribution of the citrusy flavors throughout the batter.
  7. Pour the batter into the greased bundt pan, smoothing the top with a spatula.
  8. Bake the cake for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be
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Traditional Southern Lemon Pound Cake Instructions

Traditional Southern Lemon Pound Cake Instructions

If you’re a fan of classic Southern desserts, then you’ll love this recipe for a traditional Southern lemon pound cake. Bursting with citrus flavor and featuring a tender crumb, this cake is perfect for any occasion. Follow these instructions to create a delectable dessert that will impress your family and friends.

Ingredients:

  • 1 ½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 tablespoons lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this step.
  3. Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Stir in the lemon zest, lemon juice, and vanilla extract. The lemon zest will add a robust lemon flavor while the juice will give a tartness that complements the sweetness of the cake.
  7. Pour the batter into the prepared pan, spreading it evenly.
  8. Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the
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Crafting a Vintage-Inspired Citrus Pound Cake from Scratch

Crafting a Vintage-Inspired Citrus Pound Cake from Scratch

In the realm of classic desserts, few evoke the sense of nostalgia quite like a Vintage-Inspired Citrus Pound Cake. With its timeless charm and zesty notes, this recipe harks back to a bygone era when simple, homemade treats held a special place at the table. Join us on a culinary journey as we explore the art of creating this citrus-infused delight from scratch.

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Zest of 2 lemons and 1 orange
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1 teaspoon pure vanilla extract

Instructions:

Prepare the Oven and Pan:

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan, ensuring an easy release for the pound cake.

Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is key to achieving the pound cake’s dense yet tender texture.

Incorporate Eggs:

Add the eggs one at a time, beating well after each addition. This gradual process ensures proper emulsification and contributes to the cake’s richness.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Slowly add this mixture to the wet ingredients, alternating with the sour cream.

Add Citrus Zest and Juice:

Gently fold in the zest of lemons and oranges, along with …

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How to Make a Moist Coconut Cake

How to Make a Moist Coconut Cake

If you love coconut, then you are going to love this recipe for moist coconut cake. It is the perfect dessert to make for a party, because it has a light and fluffy texture that is sure to please.

Recipe from Maya Angelou’s cookbook

This is a recipe for a moist coconut cake from Maya Angelou’s cookbook. It is the perfect dessert to serve to guests at a gathering.

The cake itself is a riff on a caramel cake that Angelou’s grandmother used to make for her. You can find this and other recipes in her latest book, Hallelujah! The WelcomeTable, published by Random House.

There’s more to this cake than just frosting, though. It’s a complicated production. First, you need to brown butter in a pot over medium heat. When it’s melted, you’ll want to remove it from the heat and let it cool. Once cooled, you’ll mix in coconut extract and confectioner’s sugar. To spruce things up, you can add whipped coconut cream, which is just as tasty and elegant.

Measuring flour

When making a moist coconut cake, measuring flour is a crucial part of the process. Too much or too little can ruin the entire recipe, so you want to be sure to do it right. Using a scale is the best way to ensure that you are getting the correct amount of flour.

First, you’ll need to sift the flour. Make sure to sift twice, and not just once. You should also make sure that the …

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