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Lemon Pound Cake with Lemon Glaze

This Lemon Pound Cake with Lemon Glaze is an easy, summer cake and makes the best of zesty lemons when their sweetness is at its peak. The lemon-like flavor of the rich, moist pound cake comes from the zest of three whole lemons and fresh lemon juice. The shiny, sweet citrusy glaze adds a piercing yet sugary, elegant topping to this dessert that can be the centerpiece of any event. The recipe for the Lemon Cake was adapted from Rasa Malaysia.com. The lemon glaze is an AsianInAmericamag.com recipe. The cake serves 4 to 6.

Ingredients

  • 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

Instructions

  • 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.

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