Lemon Poundcake Drizzled with Lemon Glaze
Our lemon tree is bursting with lemons and this is no exaggeration. I haven’t counted them but there are hundreds of beautiful lemons. We leave them on the tree all winter long and pick them as we need them each day: for salad dressings and the like. Let’s face it though. With that many lemons I’m perennially challenged with how to use them all. You can only make so much limoncello or preserved lemons or lemon pasta.
I do try to avoid cakes because when they’re around I eat them; not just an occasional slice, but the whole thing…slice by slice. Not a good thing, enjoyable as it is.
That being said, I did peruse a whole host of lemon cake recipes to get some ideas and then it dawned on me: a lemon poundcake! I reworked my poundcake recipe and added lots of lemon juice and zest. I decided to use more lemons by making a lemon glaze to drizzle on the cake. In the end I only used up three of our lemons.
Although I only used three lemons, here’s the good news. When I sliced the cake and took my first bite I was overcome by just how delicious it was! It wasn’t just the first bite; I felt the same way, slice after slice. I made the cake again a few days ago just to be sure it was as delicious as it was on first impact: it was. This lemon poundcake has a tart lemon flavor with a creamy, buttery texture that you just can’t stop eating!
Glazed Lemon Poundcake
Serves 4-6
A traditional pound cake calls for a pound each of flour, butter, sugar and eggs. This cake comes awfully close to those proportions, but also uses a bit of Greek yogurt in the batter.
Note that for the cake and the glaze you will need three fresh, untreated lemons.
Ingredients
For the cake:
Flour, 190 grams (1 1/2 cups)
Baking powder, 1/2 teaspoon
Salt, 1/2 teaspoon
Butter, very soft, 175 grams (3/4 cup)
Sugar, 200 grams (1 cup)
Eggs, 3 large
Lemon zest from 2 lemons
Lemon juice, freshly squeezed, 3 tablespoons
Greek yogurt, 60 grams (1/4 cup)
Vanilla extract, 1 teaspoon
For the lemon glaze:
Powdered sugar, sifted, 120 grams (1 cup)
Lemon juice, freshly squeezed, 1 1/2 tablespoons
Milk, 1 tablespoon
Special equipment you may need:
Microplane zester
Parchment paper
Cooking Instructions
Preheat the oven to 350°F (177°C)
Line a loaf pan with parchment paper.
Whisk the flour, baking powder and salt together.
Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
Scrape down the sides and bottom of the bowl as necessary.
Once the ingredients are fully incorporated, pour the batter into the parchment paper lined loaf pan.
Bake the cake for 45 minutes to an hour until a toothpick comes out mostly clean.
Let the cake cool for close to an hour then remove it from the loaf pan.
While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
While the cake is still slightly warm drizzle the lemon glaze on top of it.
The cake can be frozen; if you do, wait to ice the cake until it has defrosted.
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Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
Glazed Lemon Poundcake
A traditional pound cake calls for a pound each of flour, butter, sugar and eggs. This cake comes awfully close to those proportions, but also uses a bit of Greek yogurt in the batter.
Note that for the cake and the glaze you will need three fresh, untreated lemons.
Ingredients
For the poundcake:
- 1 1/2 cup Flour 190 grams
- teaspoon Baking powder 1/2
- teaspoon Salt 1/2
- 3/4 cup Butter very soft, 175 grams
- 1 cup Sugar 200 grams
- 3 large Eggs 3 large
- Lemon zest from 2 lemons
- 3 tablespoons Lemon juice freshly squeezed
- 1/4 cup Greek yogurt 60 grams
For the lemon glaze:
- 1 cup Powdered sugar sifted, 120 grams
- 1 1/2 tablespoons Lemon juice freshly squeezed
- 1 tablespoon Milk
Special equipment you may need:
- Microplane zester
- Parchment paper
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (177°C)
- Line a loaf pan with parchment paper.
- Whisk the flour, baking powder and salt together.
- Using an electric mixer, cream the butter and sugar together on high until very light and fluffy, about two minutes.
- Set the mixer on medium/low and mix in the eggs, one per time, until fully incorporated.
- Set the mixer on medium and blend in the lemon zest and juice, yogurt and vanilla.
- Add the flour mixture, one third at a time, and beat on medium/high until fully combined.
- Scrape down the sides and bottom of the bowl as necessary.
- Once the ingredients are fully incorporated, pour the batter into the parchment paper lined loaf pan.
- Bake the cake for 45 minutes to an hour until a toothpick comes out mostly clean.
- Let the cake cool for close to an hour then remove it from the loaf pan.
- While the cake is cooling prepare the lemon glaze by whisking the powdered sugar, lemon juice and milk together until smooth and creamy.
- While the cake is still slightly warm drizzle the lemon glaze on top of it.
- The cake can be frozen; if you do, wait to ice the cake once it has defrosted.
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