LEMON CAKE WITH GLAZE RECIPES

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LEMON POUND CAKE RECIPE | BON APPéTIT



Lemon Pound Cake Recipe | Bon Appétit image

Every cook should have at least one good dessert up their sleeve, and this classic, lightly glazed lemon pound cake recipe should be yours.

Provided by Lauren Schaefer

Yield Makes one 9x4" loaf

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 lemons
1 cup granulated sugar
3 large eggs
1¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. kosher salt
6 Tbsp. whole milk
1½ cups powdered sugar

Steps:

  • Place a rack in center of oven; preheat to 350°. Butter a 9x4" loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment paper, leaving about a 2" overhang. Are you reading this and wondering, "Can I use wax paper instead of parchment paper?" The answer is: absolutely NOT. That strip of parchment paper will help you to lift the finished cake out of the loaf pan cleanly. Wax paper, on the other hand, will melt and stick to the cake—it's never meant to go into the oven. Now you know!
  • Using a Microplane, finely grate the zest from 2 lemons into a large bowl. Add 1 cup (2 sticks) unsalted room temperature butter and 1 cup granulated sugar to bowl. It might be tempting to ignore the part about the butter being "room temperature," but working with butter that's soft and spreadable—but not melted—is essential here.
  • Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes. You know how people talk about "creaming" butter and sugar together? That's what you're doing here. You're basically whipping a bunch of air into the butter and sugar mixture, which will help keep the finished cake light and fluffy. And as we mentioned in the last step, that butter needs to be room temp in order for this to work.
  • Beat in 3 eggs one at a time, waiting until each is incorporated before adding the next. Continue to beat until mixture is lighter and even fluffier, about 2 minutes.
  • Whisk 1¾ cups all-purpose flour, 1½ tsp. baking powder, and ½ tsp. salt in another large bowl. It might seem funny to add salt to a dessert recipe, but a little bit helps to make all of the rich, sweet elements really sing.
  • Add one-half of dry ingredients to butter mixture and beat on low speed just until combined.
  • Beat in 6 Tbsp. milk on low just until smooth, then add remaining dry ingredients and beat just until combined. Now that you've added the flour, you want to mix the batter as little as possible—if you beat it up too much, you'll start to form gluten, which will make the cake tough. Using a spatula, scrape down sides of bowl and give batter a final mix so dry ingredients are fully incorporated.
  • Scrape batter into your buttered loaf pan; smooth top with a spatula. Bake cake, turning once halfway through, until a cake tester, toothpick, skewer, or thin knife inserted into the center comes out clean, 45-55 minutes.
  • While the cake bakes, make the glaze: First, remove zest from remaining lemon with a vegetable peeler in wide strips. (FWIW, if this part seems overly fussy or annoying, you can feel free to just use a Microplane to zest all of the lemons for the glaze, but we think doing it this way looks cuter.)
  • Transfer zest to a cutting board and slice as thinly as possible; set aside.
  • Halve 2 lemons (the ones you already zested) and squeeze the juice into a small bowl with a reamer or fork (you should have about ½ cup lemon juice).
  • Place 1½ cups powdered sugar in another medium bowl. Slowly whisk in about half of lemon juice until smooth, then add sliced lemon zest; set glaze aside.
  • Let cake cool about 10 minutes. (Yeah, it really does need to cool a bit, so set a timer if you're impatient.) Poke 10-15 holes evenly throughout cake with a cake tester or toothpick. Pour the remaining lemon juice—the stuff that didn't end up going into the glaze—over the top of the cake. Let cool completely. (Seriously!)
  • Run a butter knife around edges of pan to loosen. Using parchment overhang, lift cake onto a wire rack; remove parchment.
  • Now, pour the lemon zest glaze over cake, letting it fall down the sides. Let icing set for at least 10 minutes before slicing. Serve on its own, or with a spoonful of Greek yogurt, a dollop of whipped cream, or a scoop of ice cream on top. (You deserve it!)

LEMON CAKE RECIPE | INA GARTEN | FOOD NETWORK



Lemon Cake Recipe | Ina Garten | Food Network image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 2 (8-inch) loaves

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  • Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, FatContent 13 grams, SaturatedFatContent 9 grams, CholesterolContent 86 milligrams, SodiumContent 235 milligrams, CarbohydrateContent 66 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 47 grams

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