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Lemon Pound Cake with a Simple Lemon Glaze
Lemon Pound Cake with a Simple Lemon Glaze

Before you jump to Lemon Pound Cake with a Simple Lemon Glaze recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Making the decision to eat healthily provides marvelous benefits and is becoming a more popular way of living. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.

You can obtain results without removing foods from your diet or make considerable changes immediately. Even more important than entirely altering your diet is just simply substituting healthy eating choices whenever you can. Eventually, you will see that you actually prefer to ingest healthy foods after you have eaten that way for a while. As with many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Thus, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lemon pound cake with a simple lemon glaze recipe. To make lemon pound cake with a simple lemon glaze you need 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Lemon Pound Cake with a Simple Lemon Glaze:
  1. Get 1 and 1/2 cup all-purpose flour
  2. Prepare 3/4 cup granulated sugar
  3. You need 1 tsp baking powder
  4. Get 1/8 tsp salt
  5. Use 1 cup unsalted butter, at room temperature, softened
  6. Get 4 large eggs, at room temperature
  7. You need 2 tbsp fresh lemon juice
  8. You need 1/3 cup whole milk
  9. Prepare 1 tsp vanilla extract
  10. Provide Lemon glaze
  11. Take 2 tbsp fresh lemon juice
  12. Use 1/4 cup granulated sugar
  13. Provide 1 tbsp water
Instructions to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. 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.
  2. Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well.
  10. 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!

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