Glazed Lemon Pound Cake
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Martha Stewart Living, April 2005
- Prep Time 15 minutes
- Total Time 60 minutes
- Yield Serves 4
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Ingredients
- 5 tablespoons unsalted butter, softened, plus more for pan
- 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
- 1/4 cup milk
- 2 large eggs
Directions
- Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
- Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
- Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
Hi Everyone,
This dessert had a really awesome comfortable structure however the Lemon taste seemed a bit light. I like a powerful orange taste. I will create again but probably add a orange glaze on top. Also the 9 inches pan seemed to little for all the mixture, when I will try a spring form or 10 inches.
For More Information Visit: lemon-benefits.com/Articles/Lemon-Cake-Recipe.html
Thanks,
Fantastic!!!
This recipe is awesome. The crust is perfect ans the lemon taste is really savory.
This was so delicious, especially with the glaze. I might try to make this recipe as muffins next time - it has a similar consistency, almost like corn bread/corn muffins.
Delicious.
Delicious, tender pound cake, with lots of lemon flavor.Especially liked the crunch the sugar dusted on the loaf pan gave to the crust.Used skim milk, cake still very rich tasting, and a hand mixer to cream butter and sugar. Will make again (and again)! Thank you,
this recipe is a keeper.
if you are looking for a pound cake texture this recipe is not for you. Although it is a decent quick bread/coffee cake recipe, i was disappointed since i was looking for an actual pound cake.
I loved this recipe! I cut down on the fat by using low fat milk and egg substitute. I lliked the crispiness of the edges with the sugar topping. It was soo yummy and will definitely make it again.
Love this! My husband was raving and just about ate the whole thing in half a day.
Quick, easy and delicious! And I especially liked the crunchy edges acheived by adding the sprinkling of sugar to the sides of the pan. Yum!
DELISH!
Quick and easy to make, with a lemony tartness that sets it apart from the average pound cake.
Loved this cake. Very quick and easy. Followed the recipe and it came out wonderful. Dusting the pan with sugar added a crunchy edge to the cake. Yes the lemon curdled the milk but the end result was fine. I figured it would be the same as adding buttermilk.
Despite my misgivings, I followed the recipe and added together the lemon juice and milk. As expected, it instantly curdled. I'm not sure why the recipe was written this way, but I did not add this to the ingredients. Rather, I alternated adding in the dry mixture, than milk, than lemon juice, which worked well. The recipe otherwise worked very well and tasted superb.
I enjoyed the taste and making this cake. I have made this cake with and without the lemon zest (I didn't have lemons the 1st time I made the cake...) I have decided that it is really wonderful if you add the lemon zest...it tastes very good!