Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, glazed lemon cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
I used this glaze on AR's "Lemon Gold Cake" and they were very very good together. Cook's Notes for Glazed Lemon Pound Cake Loaf. When it comes to baking loaves like this one, there is really just one secret to success.
Glazed lemon cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Glazed lemon cake is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have glazed lemon cake using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Glazed lemon cake:
- Get 1/2 cup butter
- Make ready 1 1/2 cups all purpose flour
- Take 1 cup white sugar
- Take 3 large eggs
- Prepare 1/3 cup greek yoghurt
- Take 2 tablespoons lemon zest
- Get 1/4 teaspoon salt
- Take 1/4 teaspoon baking powder
- Take 1/4 teaspoon baking soda
- Get 1 tablespoon lemon juice
- Make ready 2 teaspoon vanilla extract
- Make ready Glaze
- Get 1/2 cup icing sugar
- Make ready 1 tablespoon lemon juice
All Reviews for Glazed Lemon Pound Cake. Glazed Lemon Pound Cake. this link is to an external site that may or may not meet accessibility guidelines. This variation of a classic lemon Bundt cake comes with an extra kick of lemon flavour. Treat your taste buds with a slice of this light and refreshing dessert.
Instructions to make Glazed lemon cake:
- Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder.
- Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two.
- Line a greased 8x4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top.
- Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean.
- If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between.
- Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool.
- Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm.
- Allow the cake to cool completely before slicing.
This Glazed Lemon Cake is sure to satisfy your sweet tooth. Sweet, simple, luscious glazed lemon poppy seed bundt cake to bring sunshine to even the coldest of days. When it comes to lemon desserts, what I run into often is finding the right balance between tart. Add oil and lemon zest and mix well. Remove from oven and cool on rack.
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