Lemon Glaze For Glazed Lemon Pound Cake Recipes

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GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf-and freeze up to one month!

Provided by Land O'Lakes

Categories     Coffee Cake     Pound     Lemon     Sweet     Baking     Fruit     Cake     Dessert     Breakfast and Brunch

Yield 16 servings

Number Of Ingredients 15

Cake
2 cups sugar
1 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk *
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
Glaze
1 1/4 cups powdered sugar
2-3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest

Steps:

  • Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt pan; set aside.
  • Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
  • Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
  • Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
  • Stir together powdered sugar, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.

Nutrition Facts : Calories 350 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 250 milligrams, Carbohydrate 55 grams, Fiber 0 grams, Sugar grams, Protein 4 grams

LEMON GLAZED POUND CAKE



Lemon Glazed Pound Cake image

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Provided by Hazeleyes

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • Heat oven to 350 degrees. Grease and flour a large bundt pan.
  • In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
  • Add the eggs one at a time.
  • Stir in the lemon zest.
  • Sift the flour, baking powder, baking soda and salt in a small bowl.
  • In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
  • Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
  • Pour batter into prepared bundt pan.
  • Bake for 50 minutes or until cake tests done with a toothpick.
  • Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  • When cake is done, let cool for 10 minutes and remove from the pan.
  • Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
  • For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1

LEMON GLAZE FOR GLAZED LEMON POUND CAKE



Lemon Glaze for Glazed Lemon Pound Cake image

Use this lemon glaze with our Glazed Lemon Pound Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Steps:

  • Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

GLAZED LEMON CAKE



Glazed Lemon Cake image

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Relish this delicious pound cake glazed with lemon - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 12

2 cups sugar
1 cup butter, softened
4 eggs
1 tablespoon grated lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/3 cup sugar
1/4 cup lemon juice
2 tablespoons butter

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
  • On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
  • Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
  • Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  • With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 1 g

GLAZED LEMON SUPREME POUND CAKE



Glazed Lemon Supreme Pound Cake image

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.

Provided by pamc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 teaspoon lemon extract
¾ cup apricot nectar
4 eggs
½ cup vegetable oil
¼ cup lemon juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g

LEMON-GLAZED POUND CAKE



Lemon-Glazed Pound Cake image

Provided by Tia Mowry

Categories     dessert

Time 2h55m

Yield 10 to 12 servings

Number Of Ingredients 18

4 tablespoons unsalted butter, room temperature, plus for greasing
2 1/4 cups all-purpose flour, plus 1 tablespoon for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 4 large lemons
Juice of 1 lemon
1 cup plain low-fat yogurt
1 cup blueberries
1/3 cup water
1/3 cup sugar
Juice of 1 lemon
1 cup sugar, plus 4 tablespoons sugar for sprinkling
1 cup water
1 lemon, thinly sliced

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Generously grease a 10-inch Bundt pan with butter and dust with flour.
  • In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand.
  • Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate.
  • For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice.
  • Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool.
  • For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour.
  • Decorate the cake with candied lemon slices.

LEMON GLAZED POUND CAKE -- LOAF SIZE!



Lemon Glazed Pound Cake -- Loaf Size! image

Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks softened at room temperature)
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
lemon zest (from 1 lemon)
1/4 cup lemon juice
lemon zest (from 1 lemon)
1 dash salt
1/3 cup lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
  • Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
  • In a medium bowl, combine the flour, baking powder and salt.
  • In a mixer cream the butter, sugar, and lemon zest.
  • With the mixer running at low speed, add the eggs one at a time; add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
  • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
  • Lemon Glaze:.
  • Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
  • Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
  • Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
  • Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
  • Serve at room temperature, in thin slices.

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY



Glazed Lemon Pound Cake Loaf Recipe by Tasty image

Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice

Provided by Addison Anderson

Categories     Desserts

Yield 1 serving

Number Of Ingredients 13

½ cup butter, at room temperature
1 cup white sugar
3 large eggs, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1 ½ cups all purpose flour
¼ teaspoon table salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup sour cream, removed from fridge 15 minutes before using
½ cup icing
1 tablespoon lemon juice, plus more, as needed

Steps:

  • Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
  • In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  • In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
  • Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  • Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  • While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

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From eatandcooking.com


HOW TO MAKE GLAZED LEMON LOAF CAKE, QUICK AND EASY GLAZED …
2017-03-20 You can top the cake with irresistible lemon glaze made of lemon juice and powdered sugar. Simply boil it down until thick and pour it over the warm cake. I highly recommend the lemon glaze, as it takes the cake to a whole new level – a real showstopper at your next party. Store in in the fridge and is good for a week.
From ruchiskitchen.com


GLAZED LEMON POUND CAKE RECIPE | REAL SIMPLE
Get the recipe for Lemon Pound Cake. Get the recipe for Lemon Pound Cake. Real Simple; Food; Recipes; Glazed Lemon Pound Cake; Glazed Lemon Pound Cake. Rating: 3.5 stars. 734 Ratings. 5 star values: 255 ; 4 star values: 186 ; 3 star values: 156 ; 2 star values: 88 ; 1 star values: 49 ; Read Reviews ; Add Review ; 734 Ratings ; 16 Reviews ; By Charlyne Mattox. Pin ...
From arusuvailife.greenfood.mine.nu


GLAZED LEMON POUND CAKE | BUNSEN BURNER BAKERY
2018-11-16 Scoop the mixture into the prepared loaf pan. Bake for 50 minutes to 1 hour, or until a tester inserted into the center of the cake comes out with a moist crumb (do not overbake). Cool in the loaf pan for 20 minutes, then turn out to a wire rack to …
From bunsenburnerbakery.com


GLAZED LEMON POUND CAKE RECIPE - CHICCA FOOD
Melt butter in a saucepan or in the microwave. Set aside. In a large bowl, whisk together the powdered sugar, melted butter and lemon zest. Then add fresh lemon juice and stir well. Add the eggs, one at a time, beating after each addition. Add sifted flour and baking powder, mix until incorporated. Bake in 350°F (175°C) for 40 minutes, until ...
From chiccafood.com


LEMON POUND CAKE {WITH A LEMON GLAZE!} | LIL' LUNA
2019-07-12 Heat oven to 325°F and then you will grease and flour a bundt pan; set aside. In a large bowl, combine sugar and butter at medium speed, be sure to scrape bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. In a medium bowl mix together the flour, baking powder, baking soda and salt.
From lilluna.com


GLAZED LEMON POUND CAKE - CANADIAN LIVING
2010-12-06 Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Glaze: In small bowl, whisk sugar with lemon juice; pour ...
From canadianliving.com


GLAZED LEMON POUND CAKE - EMERILS.COM
Place the 1/2 pound butter and the lemon zest in a small saucepan set over low heat. Gently melt the butter, whisking constantly. Set aside. Combine the sugar, eggs, and lemon juice in the bowl of a standing mixer. Use the whip attachment to beat the mixture on medium speed for about 30 seconds. Reduce the speed to low, and in a slow and steady ...
From emerils.com


GLAZED LEMON POUND CAKE RECIPE - RECIPES.NET
2022-03-23 Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4½x8-inch (6-cup) loaf pans. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.
From recipes.net


HOMEMADE LEMON POUND CAKE WITH GLAZE - GRACEFUL LITTLE HONEY …
2020-06-15 Instructions. Preheat the oven to 350 F and grease TWO regular sized loaf pans OR a bundt pan with nonstick cooking spray. In medium bowl, beat butter and sugar until light and fluffy. Add the lemon zest, lemon extract, and eggs. Beat until well combined. Add the lemon juice and sour cream. Mix until combined.
From gracefullittlehoneybee.com


GLAZED LEMON POUND CAKE RECIPE - LITTLE SWEET BAKER
2020-06-15 Cream the butter and granulated sugar for about 3 minutes until light and fluffy. Add in the eggs one at a time, mixing well in between. Then mix in the lemon juice, lemon zest, sour cream, and vanilla extract. Stir in the flour, baking powder, baking soda, and salt until just combined. Spoon the batter into a greased loaf pan.
From littlesweetbaker.com


CLASSIC GLAZED LEMON POUND CAKE | TASTE LIFE
Beat the butter at room temperature, add sugar in portions, and beat until the color turns pale. 3. Add the egg liquid 5-6 times, then sift in the flour and baking powder. 4. Pour into the mold and bake at 180°C/ 356°F for 30-35 minutes. 5. Add lemon juice to the icing in portions and pour it on the cake for decoration.
From tastelife.tv


GLAZED LEMON POUND CAKE - COUNTRY AT HEART RECIPES
2022-04-12 Glazed Lemon Pound Cake is a refreshing dessert to serve with tea or following your evening meal. (Recipe modified with new photos on 4/12/22.) The tart lemony glaze wraps the cake in a bow (you might say) and is overall a quite delightful taste sensation! Pound cake batters are thick and heavy, made from lots of butter, sugar, and eggs.
From countryatheartrecipes.com


POUND CAKE LEMON GLAZE - RECIPES - COOKS.COM
Beat eggs until thick and lemon colored. Add next 4 ingredients; ... out clean. Cool cake in pan 10 minutes. Remove ... meat fork; drizzle glaze over cake. Garnish with lemon... Yield: 1 …
From cooks.com


GLAZED LEMON POUND CAKE - MUST LOVE HOME
2018-04-02 On medium speed using a paddle attachment or hand mixer, cream the butter and sugar for about 5 minutes until light and fluffy. Add eggs, one at a time into the mixer set to medium speed. Beat for 45 seconds after each egg. Add the vanilla to the mixture and beat an additional 30 seconds.
From mustlovehome.com


POUND CAKE WITH LEMON-BASIL GLAZE RECIPE | MYRECIPES
To prepare glaze, combine half-and-half and basil in a small microwave-safe bowl; microwave at HIGH for 45 seconds. Let stand 5 minutes. Strain mixture through a sieve over a bowl; discard basil. Combine half-and-half, powdered sugar, 2 tablespoons juice, and dash of salt; stir with a whisk until smooth. Drizzle half of glaze over cake; let ...
From myrecipes.com


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