Lemon Pound Cake with a Simple Lemon Glaze. Sift flour, salt, and baking soda together in a bowl. Then to top it, I made a glaze with fresh lemon juice and zest, powdered sugar, and a touch of melted butter. Some of the glaze goes on while the cake is still a little warm, so some of it soaks down into the cake, then the rest of the glaze is poured over the cake once it's cooled.

Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Pour over the top of the cooled cake and allow to drizzle down the sides. The lemon glaze recipe is found by clicking on the blue "lemon glaze" link! You can cook Lemon Pound Cake with a Simple Lemon Glaze using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lemon Pound Cake with a Simple Lemon Glaze

You need 1 of and 1/2 cup all-purpose flour.
Prepare 3/4 cup of granulated sugar.
Prepare 1 tsp of baking powder.
Prepare 1/8 tsp of salt.
It's 1 cup of unsalted butter, at room temperature, softened.
It's 4 of large eggs, at room temperature.
You need 2 tbsp of fresh lemon juice.
Prepare 1/3 cup of whole milk.
You need 1 tsp of vanilla extract.
It's of Lemon glaze.
It's 2 tbsp of fresh lemon juice.
It's 1/4 cup of granulated sugar.
You need 1 tbsp of water.

I made this lemon pound cake in a lemon loaf pan I found on Kitchen Krafts and it came out beautifully! The pan has lemon and lemon slice impressions that show nicely on top of the cake. My mom has been making this lemon supreme pound cake with simple lemon icing/glaze recipe since I was a kid. She always baked hers in a bundt pan (affiliate link).

Lemon Pound Cake with a Simple Lemon Glaze instructions

In a large mixing bowl, combine the butter and sugar and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as and when needed and until the mixture is a paler colour and sugar is dissolved or almost fully dissolved..
Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined..
To the sugar butter mixture, add in the eggs in 4 parts beating for about 50 seconds after each addition. To that, add in the milk, vanilla and lemon juice and beat for another 30 seconds on medium speed until everything is well combined..
After, sift in the flour, baking powder and salt, and on low speed, beat until a smooth and thick but light batter is formed. With a spatula, give the batter a quick mix to ensure everything is well incorporated..
Pour the cake batter into a greased 5 × 9 inch loaf pan and tap afew times on the counter to get rid of any air bubbles..
Bake in a preheated oven at 325 degrees fahrenheit on the center rack for 40 minutes and then move to the top rack for an additional 20 minutes. After 60 minutes, a toothpick inserted should come out clean, if not, put the oven off but leave the cake in for 10 minutes, it should be done by then..
While the cake cools, combine all the ingredients for the glaze in a medium saucepan over medium low heat and cook until the sugar fully dissolves..
With a toothpick or a bamboo skewer, poke random holes all over the surface of the cake and pour the glaze all over the cake. Let the cake cool in the pan for about 20 minutes and then run a knife around the edges to take it out..
Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well..
This cake keeps well in the refrigerator for up to 4 days in an airtight container and can also be frozen for up to 2 weeks in cling film and then foil. Happy baking!.

If you prefer it can be made into a loaf instead. Old-fashioned lemon pound cake, just like grandma used to make, is quick and easy to bake and is perfect alongside a cup of coffee or tea.. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired. In another bowl, whisk together the buttermilk, lemon zest and lemon juice.