In the summer I cannot pass up baking desserts like this Lemon Pound Cake withe Lemon Glaze. Lemons are sweetest around this time, according to my son, Tim who loves lemon squares. My OXO friends sent me a few nifty gadgets before the heat wave, so I went back to the kitchen to try them out. First thing I did was zest some fresh lemons with the OXO zester grater. The piercing lemony aroma from the zest of three lemons was enough to give me a citrus head rush. There was no turning back after that first whiff.
This was a quick and easy lemon pound cake recipe to do. All I did was mix up the batter for a few minutes and to finish it off, added the fresh lemon zest and freshly-squeezed lemon juice. The bundt pan cake was shoved in the oven and before long, the whole house had a fruity, citrusy aroma floating around.
Once the cake came out of the oven, I let it cool on the rack while I prepared the lemon glaze. This was easier than I thought it would take. After I drizzled the sweet, sharp shiny glaze on the already cooled cake, well, everyone in our house wanted a slice and came back for seconds and thirds.
The piquant, syrupy glaze just swirled by itself on the lemon cake once I poured it all over. The sweet fruity frosting clung to the cake and hardened just a tad bit. When I sliced it, each moist, yellow cake wedge had a dollop of icing that looked like a fluffy cloud.
Most Filipinos enjoy citrus-flavored desserts. We have our own calamansi, the Filipino lime which is abundant in the Philippines. Since I live in America, I learned to substitute lemon a lot in my cooking and baking. If you love lemon and citrusy desserts like we do, I guarantee this cake is like a dream. And if there are any left, keep the lemon cake refrigerated. But in our household, it was all gone before I had a chance to keep it.
Lemon Pound Cake with Lemon Glaze
- 5 large eggs
- 1 and 3/4 cups granulated sugar
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 Tablespoons melted butter
- from 3 fresh lemons about 2 Tablespoons, divided, use 1/2 Tablespoon for lemon glaze finely grated zest of lemons
- 2 Tablespoons fresh lemon juice
- 1/2 cup for lemon glaze melted butter
- 1/3 cup for lemon glaze fresh lemon juice
- 2 1/2 cups for lemon glaze confectioners' sugar
- Preheat the oven to 375 F degrees. Grease a bundt or angel cake pan measuring about 10 inches x 4 inches.
- Using an electric mixer, combine and mix in a bowl the eggs, sugar and salt. Beat this till thick and light yellow color.
- In a separate bowl, sift the flour and baking powder. Slowly add the flour mixture into the egg and sugar mix. Blend ingredients well.
- Add the cream and melted butter. Then pour the lemon juice and zest. Mix the ingredients well for 1 more minute.
- Pour the batter into the prepared bundt pan. Bake at 375 F degrees for 45 minutes. Test the cake if it is done by sticking a small knife at the center. If it comes out clean, cake is done.
- Remove from the oven and let the cake cool on a rack, inverted. Allow to cool for at least 2 hours before placing the lemon glaze on top.
- To make the lemon glaze: melt the butter. Add the lemon juice. Add the confectioners’ sugar and blend till frosting is smooth. Mix in the remaining 1/2 tablespoon lemon zest. Use an electric mixer and it will take about 6 to 8 minutes for the frosting to come together. Chill the glaze for at least 30 minutes or more before frosting the cake. This makes about 2 cups of lemon glaze.
- Once cake has been frosted, chill in the refrigerator till ready to serve.