GLAZED POUND CAKE RECIPES

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LEMON GLAZED POUND CAKE RECIPE - FOOD.COM



Lemon Glazed Pound Cake Recipe - Food.com image

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • Heat oven to 350 degrees. Grease and flour a large bundt pan.
  • In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
  • Add the eggs one at a time.
  • Stir in the lemon zest.
  • Sift the flour, baking powder, baking soda and salt in a small bowl.
  • In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
  • Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
  • Pour batter into prepared bundt pan.
  • Bake for 50 minutes or until cake tests done with a toothpick.
  • Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  • When cake is done, let cool for 10 minutes and remove from the pan.
  • Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
  • For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

Nutrition Facts : Calories 524.1, FatContent 17.4, SaturatedFatContent 10.4, CholesterolContent 103.3, SodiumContent 437.9, CarbohydrateContent 87.9, FiberContent 1.2, SugarContent 62.6, ProteinContent 6.1

GLAZED LEMON POUND CAKE RECIPE | MARTHA STEWART



Glazed Lemon Pound Cake Recipe | Martha Stewart image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 3 hours

Prep Time 30 minutes

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

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GLAZED LEMON POUND CAKE RECIPE | MARTHA STEWART
glazed lemon pound cake recipe | martha stewart image
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
From marthastewart.com
Reviews 3.5
Total Time 3 hours
Category Cake Recipes
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
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