Glazed Lemon Pound Cake
Enjoy a slice of rich and buttery loaf cake that bakes up beautifully and tastes scrumptious. This moist yet dense and flavorful Glazed Lemon Loaf Cake is a perfect way to celebrate spring!
Servings: 1 LOAF CAKE
Ingredients
DRY INGREDIENTS
- 1½ cups Cake flour or all-purpose flour
- 2 teaspoons Baking powder
- ⅛ teaspoon Salt
WET INGREDIENTS
- 3 large Eggs
- ½ cup Unsalted Butter
- 1 cup Granulated Sugar
- ½ cup Any Vegetable Oil
- 8 ounces Cream cheese
- 2 tablespoons Lemon zest
- 1 teaspoon Lemon extract
- 2 tablespoons Milk
FOR LEMON GLAZE
- 3 tablespoons Lemon Juice
- 1 cup Confectioners sugar
Instructions
- Assemble: dry ingredients.
- Sift dry ingredients and set it aside.
- Assemble: wet ingredients.
- Cream cheese....
- Freshly grated lemon, milk, essence and oil.
- Combine butter and sugar in a large bowl. Preheat oven @325 degree F.
- Cream until the mixture is light and fluffy. Add cream cheese and mix until the mixture is creamy and well blended.
- To avoid the eggy smell in your cake – add eggs one at time.
- Beat on LOW setting, until it blends in the batter then add the other one.
- Add lemon zest.
- Pour in vanilla essence.
- And oil.
- Time to add flour. Add flour mixture and milk alternately to the batter,
- Alternate the process - flour-milk-flour-milk, mixing well in between.
- Batter should be of a dropping consistency.
- Pour batter in a greased pan. Tap couple to times on the counter to release any trapped air.
- Bake the cake for 50-55 minutes or until the toothpick comes out clean.
- Allow the cake to cool for 15-20 minutes before inverting it onto a wire rack.
- While the cake is cooling, prepare the glaze.
- Place lemon juice in a pan. Bring it to a boil. Stir in powdered sugar and a pinch of salt. Cook until thick.
- Remove from flame and drizzle over cake.
- Cut yourself a big piece.
- And enjoy a slice of rich and buttery loaf cake along with a cup of hot tea.
