This Glazed Lemon Pound Cake definitely brightened the day. There’s something about a lemon dessert that provides a little sunshine and a lot of deliciousness.
Plus a group of my favorite bloggers are sharing some incredible citrus recipes that you’ll want to add to your menu. Scroll down to see some scrumptious lemon, orange and lime flavored dishes.
Glazed Lemon Pound Cake
March came in like a lion and stayed like a lion. And April hasn’t been a piece of cake either. Currently, I’m sitting at my computer donned in a jacket with furry Uggs warming my feet.
With humdrum berries in the market, I turned to citrus for our next dessert and made a glazed lemon pound cake, which was also perfect for snacking. Warming the kitchen with the oven on wasn’t such a bad idea, either.
If you prefer you can serve the cake with ice cream, a dollop of lightly sweetened whipped cream and a topping of vibrant, fresh berries or fruit of your choice. You could also try warming a slice of cake in the microwave, as when it’s warm it gets all extra buttery and gooey.
Citrus recipes are the perfect holdover until summer arrives with its abundance of fresh produce. It’s only fitting that I recommend this lovely, dense and fine crumbed lemon pound cake!
Why Do They Call It a Pound Cake?
You may think the dense pound cake got its name because it is heavier than the ordinary cake. But the first pound cakes were made with a pound of eggs, a pound of butter, a pound of sugar and a pound of flour. The name “pound cake” now makes sense, doesn’t it??
Tips for Making Pound Cakes
Pound cakes are dense with a fine crumb and there are a few things you should note before baking one.
- Start with room temperature eggs and butter to ensure the ingredients incorporate as well as possible.
- PRO-Tip: If you forget to set out your eggs ahead of time, place them in a bowl of warm (not boiling!) water for 15-20 minutes to get the chill off.
- Make sure the butter and sugar are creamed together well, so your pound cake will have a velvety texture.
- Add eggs one at a time and don’t over-mix as this will add air into the batter and alter the desired texture.
- Make sure to prep your pan well. If it’s a non-stick pan, just a coating of an oil and flour baking spray, like Baker’s Joy, works well. If not, I like to grease my pan with shortening, then dust with flour.
- Allow your cake to cool about 15-20 minutes before removing from the pan. Then cool to room temperature on a wire rack.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features citrus in some form: oranges, orange marmalade, lemons, preserved lemons and limes are all represented with a terrific recipe! Our host this month is Laura from Mother Would Know.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
A Citrus Feast
Cocktails & Other Beverages
- Blackberry Lime Margaritas from The Redhead Baker
- Orange Frosty from the Orange Appeal Cookbook, Creative Culinary
- Asparagus Salad with Lemon Vinaigrette (Gluten-Free) from The Heritage Cook
- Crab and Mango Salad with Spicy Lime Dressing in Endive from A Chef’s Kitchen
- Fish with Lemon Caper Sauce from Mother Would Know
- Stir-Fried Crispy Orange Beef from Karen’s Kitchen Stories
- Roasted Asparagus Salad with Preserved Lemon from OMG Yummy
- Cauliflower Scampi in a Garlic Lemon Sauce from The Wimpy Vegetarian
- Glazed Lemon Pound Cake from That Skinny Chick Can Bake
- Fruited Orange Summer Dessert Salad with Orange Marmalade Whipped Cream from Life’s a Feast
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Glazed Lemon Pound Cake
A dense, delicious lemon loaf with a simple lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- Category: Dessert, Cake
- Method: Mixing, Baking
- Cuisine: American
- 1 cup butter (2 sticks), at room temperature
- 1 1/4 cups sugar
- 2 tablespoons lemon zest
- 4 eggs
- 2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup lemon juice
Preheat oven to 350°. Line the bottom of a large loaf pan (1 pound loaf pan or approximately 9 x 5 x 2 1/2-inches) with parchment paper and set aside.
Add the sugar and lemon zest into a large mixing bowl. Using your fingertips rub the sugar and zest together for a minute or two until the oils are released sugar smells fragrant (a trick I learned from Dorie Greenspan).
Add the softened butter and beat until creamy and smooth.
Add the eggs one at a time and mix well in between each addition. Add the lemon juice and vanilla extract and mix through. Note that mixture may appear curdled.
Sift the dry ingredients on top of the egg/butter mixture and then gently fold until you have a smooth batter. Do not overmix.
Spread the cake batter evenly into the prepared lpan. Bake for 15 minutes. Reduce the oven temperature 325°. Continue baking for 35-60 more minutes (mine took another hour!).
Remove from oven to a cooling rack. After 10 minutes, release from pan place upright on the cooling rack.
Make the lemon glaze by combining the sugar and lemon juice in a small saucepan. Bring this mixture up to the boil and then decrease the heat to low and allow it to simmer for about 2-3 minutes until thick and syrupy.
Using a toothpick poke holes all over the top and sides of the cake and brush the cake with the glaze.
Cool to room temperature before serving. Wrap leftovers well in plastic wrap and store at room temperature.
Adapted from Cook’s Illustrated.
- Calories: 395kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 113mg