It’s near the end of lemon season where I’m from and I’m trying to use up my stock of lemon before they go bad. From juicing it up and freezing them to using them in dishes and sweets, there’s a lot of options! And today, I’m bringing you a resulting recipe from this endeavour: a gorgeously velvet lemon pound cake with a zesty, fresh lemon glaze that is sure to be a winning treat!
Lemon Pound Cake with Lemon Glaze
Ingredients
- 220 g All-purpose flour
- 3 g Salt
- 4 g Baking Powder
- 235 g White Sugar
- 10 g Lemon Zest
- 130 g Softened Butter
- 2 Eggs
- 14 ml Neutral oil
- 35 ml Lemon juice
- 140 ml Milk
Lemon Glaze
- 120 g Icing Sugar
- 20 ml Lemon Juice
Instructions
- In a bowl, mix together sugar and lemon zest and rub
- Add butter and oil and mix well until thick and smooth
- Add eggs and mix well
- Add in lemon juice and milk until it becomes a very smooth batter
- Sift in the dry ingredients and combine well (don’t overmix for a velvety soft cake!)
- Bake in a preheated oven at 140°C for 40-50 minutes according to your oven, keep an eye on it!
- For lemon glaze:
- Mix together 100-150g icing sugar and 20-25ml lemon juice (according to the thickness you want)
Video
@kaleidokika Here’s a great way to use up your leftover lemons 😘 The recipe: 220g all-purpose flour 3g salt 4g baking powder 235g white sugar 10g lemon zest 130g softened butter 3 eggs room temp 14 ml neutral oil 35ml lemon juice 140 ml milk For lemon glaze: Mix together 100-150g icing sugar and 20-25ml lemon juice (according to the thickness you want) In a bowl, mix together sugar and lemon zest and rub Add butter and oil and mix well until thick and smooth Add eggs and mix well Add in lemon juice and milk until it becomes a very smooth batter Sift in the dry ingredients and combine well (don’t overmix for a velvety soft cake!) Bake in a preheated oven at 140°C for 40-50 minutes according to your oven, keep an eye on it! #recipes #food #foodie #foodporn #cooking #recipe #foodphotography #instafood #foodblogger #yummy #healthyfood #homemade #foodstagram #delicious #easyrecipes #foodlover #tasty #healthy #recipeoftheday #healthylifestyle #healthyrecipes #dinner #homecooking #vegan #instagood #chef #cook #foodies #breakfast #foodblog ♬ originalljud – jasminas kitchen
Notes
If you love lemon desserts, you’re going to be obsessed with this lemon pound cake. It’s got that perfect balance of sweet and tangy, and the homemade lemon glaze really takes it to the next level. This cake is super easy to make and is perfect for any occasion, whether it’s a family gathering or just a treat for yourself. Trust me, once you try it, you’ll keep coming back to this recipe. Let’s get baking!
Step-by-Step Instructions
Combine Sugar and Lemon Zest
We’ll start off by preparing the sugar mixture. In a mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the oils from the zest. That’s going to infuse our sugar with a delicious, natural lemon flavor.
Mix Butter and Oil
We’ll then want to cream the preparation and add the softened butter and neutral oil to the sugar mixture. Use a spatula or whisker and mix well until it becomes thick and smooth.
Incorporate Eggs and Liquids
When you mixture has whitened, you can start adding the room temperature eggs. One at a time! Ensure that each of them is fully incorporated before adding the next. Your batter will start to be a bit runny. After that, you’ll want to pour in the lemon juice and milk. Stirr up that beautiful mixture until it’s all very smooth and shiny.
Sifting and Combining Dry Ingredients
Now that you have prepared the wet ingredients, it’s time to incorporate the dry ones! Use a sift and add your flour, baking powder and salt. You can then start combining everything together until you form a smooth batter. Just be careful to not overmix to ensure that your cake comes out with a velvety soft texture!
Baking the Cake
Pour your batter into a greased cake pan lined with parchment paper. I used a long one for this one, but you can literally choose any pan you want. Then, in a preheated oven at 140°C (280°F), bake your cake for 40-50 minutes. It took 40 minutes for my oven to do the job, so do keep an eye on the cake depending on your oven!
Making the Lemon Glaze
While your cake is baking, start mixing together in a small bowl the icing sugar and lemon juice. Incorporate well until it forms a beautiful glaze. Depending on the desired thickness you want, you can add more lemon juice or icing sugar. Once the cake is fully cooled (This is important, otherwise the glaze will melt off!), drizzle the lemon glaze over the top and enjoy that deliciousness.
Tips for making the best Lemon Pound Cake
Here are some tips to keep in mind if you want to never mess up your lemon pound cake:
- Use fresh ingredients. Your lemons provide the best flavour when they’re freshly squeezed!
- Make sure that the eggs and butter are at room temperature. That will allow for a clump free batter and even baking.
- Stick to the accurate measurements. I’d recommend using a kitchen scale!
- If your oven is a bit tricky, you can rotate the cake mid-baking to ensure even heat distribution.
- One mistake to avoid is to overmix. That will really lead to a dense cake, so keep that in mind!
- You can half the milk and use some greek yogurt instead to increase the moisture of the cake. Dairy-free options work just as well since I actually used lactose-free milk in this recipe.
How should I store my lemon cake?
I personally refrigerated this cake because of the heat and covered it to prevent it from drying out. It should be good for up to a week depending on the freshness of the ingredients, but trust me, it’ll be gone beforehand! And if you’re keeping it at room temperature, make sure to store it in an airtight container for up to 3 days. You can also freeze it by wrapping it tightly in plastic wrap and putting in an airtight container. It can be frozen for up to 3 months and when you’ll want to eat it, just thaw it overnight in the fridge.
