Glazed Lemon Pound Cake Loaf Recipes

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Hello there, welcome to our recipe blog. Right here you can get an overview on exactly how to make really delicious Glazed Lemon Pound Cake Loaf dishes. The production process is really simple, you simply require to comply with the approaches that we have actually created on this page. The adhering to are the phases of how to cook Glazed Lemon Pound Cake Loaf. Please adhere to the guidelines well.

I have been making this same lemon loaf for years. It’s my “go to” when only lemon loaf will do. The fact that I’ve never posted it to this point is simply my belief that maybe the internet didn’t really need another lemon loaf recipe. But what the heck. It’s good, it’s tried and tested (many, many times!) and for anyone who has yet to find their “go to” lemon loaf, it’s definitely worthy of consideration.

I suppose lemon loaf is somewhat subjective. What makes this loaf a winner for me is the lovely texture (not too light, not too dense), the perfect level of moistness (not too oily, never dry) and just the right amount of lemon. With this one, the hit of lemon actually comes more from the glaze than the cake, though there is obviously some lemon in the cake. But it’s in the lemon glaze that the the perfect balance is struck, so definitely don’t skip that.

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
1/4 tsp table salt
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 plus more, as needed
Imperial – Metric

Instructions

  • Preheat 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 coloured and fluffy. (Don’t skimp on this process. It should beat about 3 minutes). 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 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 finally the last of the flour.
  • Get full instructions : www.seasonsandsuppers.ca


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