Lemon Pound Cake with a Simple Lemon Glaze

Name: Lemon Pound Cake with a Simple Lemon Glaze
Total time: 3600 s
Yield: 7 - 8 people
Cuisine: American
Ingredients: 1 and 1/2 cup all-purpose flour; 3/4 cup granulated sugar; 1 tsp baking powder; 1/8 tsp salt; 1 cup unsalted butter, at room temperature; 4 large eggs, at room temperature; 2 tbsp fresh lemon juice; 1/3 cup whole milk; 1 tsp vanilla extract; 2 tbsp fresh lemon juice; 1/4 cup granulated sugar; 1 tbsp water

Ellen_A3 @that_baking_girl

#heirloom
Mary Berry's Lemon Drizzle Cake was the very first dessert I ever baked on my own, 9 months ago. I am surprised at how much I have improved since then, so much that now I have my own version of this cake to share.

Ellen_A3 @that_baking_girl

Saved

Ingredients

60 minutes

7 - 8 people

1and 1/2 cup all-purpose flour
3/4 cupgranulated sugar
1 tspbaking powder
1/8 tspsalt
1 cupunsalted butter, at room temperature
4large eggs, at room temperature
2 tbspfresh lemon juice
1/3 cupwhole milk
1 tspvanilla extract
Lemon glaze
2 tbspfresh lemon juice
1/4 cupgranulated sugar
1 tbspwater

Saved

Steps

60 minutes

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!