Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Happy Thanksgiving Canada!

Once per year we have a statutory holiday to give thanks, spend time with family and/or friends and expand our waistlines.  I do hope everyone reading this has an opportunity to hug or be hugged by someone they care about whether it’s a friend, co-worker, family member or a loved pet.

For me, baking is my hug to everyone.  Hopefully you will pass on a hug by giving today’s recipe a try and sharing it!

Use real lemons not bottled lemon juice for this recipe for the freshest flavours.  Room temperature lemons will provide more juice than those straight from the fridge.  When zesting make sure to only grate the yellow not the bitter white (the pith) underneath.  If you have lemons you won’t use up quickly, zest them and put the zest in a ziploc bag in the freezer and squeeze out the juice for future use.

Glazed Lemon Pound Cake

 Glazed Lemon Pound Cake

Preheat oven to 350F.  Makes 2 9×5-inch loaf pans.  Grease and flour loaf pans and set aside.

Ingredients:

1 cup unsalted butter, room temperature

3 cups all-purpose flour

3/4 cup buttermilk

Zest of 2 lemons

1/3 cup fresh lemon juice

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups sugar

5 eggs

Lemon Glaze:

Mix approximately 1/3 cup of fresh squeezed lemon juice with 1 cup of icing sugar until pourable consistency.  Add a bit more lemon juice or icing sugar until desired consistency reached. Drizzle over cooled loafs.

Method:

In a small bowl or liquid measuring cup, combine buttermilk, lemon zest and lemon juice.

In medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating until incorporated after each.

Add flour mixture alternately with the buttermilk mixture, using 3 flour additions and 2 buttermilk additions.  Don’t overmix just beat on low until smooth and combined.

 

Divide batter evenly between pans and smooth tops.  Bake for approximately 45-60 minutes, until a toothpick inserted centre comes out clean.  Cool cakes about 15 minutes and then remove from pans to cool completely on a rack.

If desired, when cool, drizzle with lemon glaze.

Lemon Pound Cake with Lemon Glaze

Lemon Pound Cake with Lemon Glaze


This dense but moist pound cake comes from a tried and true recipe book, Another Cup of Sugar, by Anna Olsen.  Like Bonnie Stern’s Desserts (1988 and revised 1998), I find the recipes pretty much no fail.  The directions are clear and the end result always great giving you the confidence to try another and another and another.  Just don’t forget to work in some cardio to burn off all the extra desserts!!  Life is all about the balance, right.

I added in about a  1/2 cup of poppyseeds and glazed my pound cake when it was cool with fresh lemon juice and icing sugar.  I baked this delicious pound cake up twice in a week with it being gobbled up quickly both times.  A definite winner in my books!

This loaf has no leavener and is dense but not heavy.  The lightness comes from the cake and pastry flour as well as 5 large eggs you add into the creamed butter and sugar, so don’t skimp on the mixing time.  Make sure your eggs and butter are at room temperature before you start for best results.

I found 1 good size lemon gave me the zest required for the cake and more than enough juice to make the glaze.

Lemon Pound Cake

Preheat oven to 325F and spray and line a 9×5-inch loaf pan.

1 2/3 cups Cake & Pastry Flour

1/2 tsp salt

1 cup unsalted butter, room temperature

1 1/2 cups sugar

5 large eggs, room temperature

1 1/2 tsp vanilla

1 tbsp grated lemon zest

1/2 cup poppyseeds

Sift flour and salt 2 times and set aside. (I just whisked mine well.)

With an electric mixer beat butter until creamy and light in colour.  Scrape bowl and beaters!  Continue beating and slowly add in sugar and beat on medium-high until light and fluffy.  In a separate bowl lightly whisk eggs only to blend.  Add beaten eggs to creamed mixture in 3 additions, beating in for about 20 seconds after each addition.  Mix in vanilla and lemon zest.

By hand add in flour/salt in 2 additions.  Fold in poppyseeds if using.

Spread batter in prepared pan and bake for 60-70 minutes.  Let cool.

For glaze you can wait until lemon loaf cools to glaze so it sets on top or you can use a skewer and poke holes all through the warm loaf and pour glaze over and the loaf will absorb lots of it.

For the glaze mix about 1 cup of icing sugar with enough lemon juice to have a pouring consistency.  Add more icing sugar to thicken if you prefer a firmer glaze on top.

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