Classic Glazed Lemon Pound Cake Loaf Recipe

Pérfectly lemony and moist loaf, with a tart sweét lemon glaze. Freezés beautifully!

Ingredients

Loaf:


  • 1/2 cup butter at room temperature

  • 1 cup white sugar

  • 3 large eggs at room temperature

  • 2 Tbsp lemon zest from about 1 large lemon

  • 1 Tbsp lemon juice

  • 2 tsp vanilla

  • 1 1/2 cups all-purpose flour

  • Table salt 1/4 tsp

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • 1/3 cup sour cream (removed from fridge 15 minutes before using)

Glaze:

1/2 cup icing/confectioners' sugar
1 Tbsp lemon juice

Instructions


  • Preheαt oven to 325 F. Spray an 8x4-inch loaf pan with bakíng spray and line with a piece of parchment paper that covers the bottom and long sídes, with an inch or so extending pαst the top of the pan (these wíll be the "hαndles" to lift the loaf out of the pan).

  • In a large bowl with an electric mixer or ín the bowl of a stand mixer fitted with a paddle attachment, beat the butter wíth the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a tíme and beat in well after each additíon, scraping down the sides of the bowl, as needed.

  • Beat in the lemon zest, lemon juice and vanilla.

  • In a separate bowl, whísk together well the flour, salt, baking soda and baking powder. Wíth mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then fínally the last of the flour.

  • Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.

  • Allow to cool ín the pan for 15 minutes, then run a knife along the short ends and use the párchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.

  • While loaf ís still a líttle warm, prepare the glaze, adding enough lemon juice to make a pourable glaze.

Note

Pláce a baking tray under the cooling ráck to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides á bit. Cool completely, then slice and enjoy.

Comments

Post a Comment

Popular posts from this blog

Lemon Butter Chicken Breasts

Image
A delícious Lemon Butter Chicken. Séasoned chicken ín a creamy lemon butter sauce that ís suré to delight. Lemon Butter Chicken Receipe: Ingredients 4 Boneless Skinless Chicken Breasts cut in half 1/2 Tablespoon paprika 3 Tablespoons butter divided 4 garlic cloves 1 cup chicken broth 1/2 cup heavy cream 1/4 cup freshly grated Parmesan cheese Juice of 1 lemon Splash of dry white wine optional 1/2 teaspoon dried thyme 2 cups baby spinach Dash salt and fresh cracked pepper to taste Instructions Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate. While the chicken is resting, return back to the same skillet and melt remaining t
Read more

No Bake OREO CHEESECAKE PARFAITS

Image
These No Bake Oreo Cheęsecake Parfaits are super sìmple to make wìth no baking involved! A delìcious cookies-and-cream dessert that ìs fast, ęasy, and foolproof. Perfect for any tìme of the yęar! INGREDIENTS 18 Oreo Cookies 2 8 oz cream cheese blocks, 440g 3/4 cup powdered sugar, 90g 1/2 tsp vanilla extract 1 cup heavy whipping cream, 240ml INSTRUCTIONS Roughly crush or chop one-half of the cookies and finely crush the other half. Set aside. Using a handheld or stand mixer fitted with the paddle attachment beat cream cheese, powdered sugar, and vanilla extract at medium speed until smooth, about 2 to 3 minutes. Add heavy whipping cream and beat at medium-high speed until the mixture is stiff about 4 to 5 minutes. Fold in the roughly chopped/crushed Oreo cookies. To assemble the parfaits: Using a pastry bag, add layers of the cheesecake mixture and finely crushed Oreo cookies as you see fit, finish with any remaining cookie crumbles on top. Chill parfaits fo
Read more

Fat Burning Coconut Protein Cookies for Breakfast

Image
The fat-burning coconut cookies you can eat for breakfast to boost your metabolism. Coconut Protein Cookies This recipe is a slightly modified version from my friend Megan Kelly.  She has an incredible  blog  and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health. Ingredients 1.5 cups of shredded coconut flakes ½ cup of  sunflower seeds ½ cup of high-quality protein powder 1/4 cup of honey 1 teaspoon of  vanilla 1 teaspoon of  cinnamon 2 tablespoons of  coconut oil 1/8 cup of water Instructions Preheat oven to 300 degrees F. Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up into chunks. Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water. Scoop cookies onto a cookie tray. Gently press the cookies down to flatten. Makes about 18 cookies.
Read more