Zesty Lemon Pound Cake with Lemon Glaze
Bake a Luxurious Lemon Pound Cake at Home
Indulge in the delightful combination of lemon’s vibrant tang and comforting sweetness! We’ve made a luscious Lemon Pound Cake topped with a zesty lemon glaze, offering a perfectly balanced sweet and sour experience. Adding pistachios as a topping provides a sophisticated touch and a delightful nutty crunch. This Lemon Pound Cake is so irresistibly delicious, you’ll want another slice right away!
Cake Ingredients- 50g powdered sugar (confectioners’ sugar)
- 50g unsalted butter, softened to room temperature
- 150g cake flour
- 3g baking powder
- 20g fresh lemon juice
- Zest of 1/2 lemon (finely grated)
- 3 large eggs, at room temperature
Lemon Glaze Icing- 200g powdered sugar (confectioners’ sugar)
- 32g fresh lemon juice
- 8g milk
- 16g unsalted butter, melted
- 200g powdered sugar (confectioners’ sugar)
- 32g fresh lemon juice
- 8g milk
- 16g unsalted butter, melted
Cooking Instructions
Step 1
Start by preparing your lemon elements. Carefully wash a lemon, then finely grate the yellow zest to get your lemon zest. Measure out 20g of fresh lemon juice and set it aside. This step is crucial for infusing the cake with its signature bright flavor.
Step 2
In a mixing bowl, combine the softened butter (50g) and powdered sugar (50g). Using a hand mixer or a whisk, cream them together until the mixture is light, fluffy, and resembles a smooth paste. Ensure the butter is at room temperature for the best results.
Step 3
Gradually add the room temperature eggs (3) to the creamed butter mixture, one at a time, beating well after each addition to ensure they are fully incorporated. Be careful not to add them all at once, as this can cause the mixture to curdle. In a separate bowl, sift together the cake flour (150g) and baking powder (3g). Gently fold the sifted dry ingredients into the wet ingredients until just combined. Avoid overmixing, as this can lead to a tough cake. Finally, stir in the prepared lemon juice (20g) and lemon zest. Mix until the batter is smooth and well-combined.
Step 4
Pour the finished pound cake batter into a prepared baking pan. Preheat your oven to 180°C (350°F). Bake for approximately 35 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so check for doneness.
Step 5
Once the cake is baked, remove it from the oven and let it cool completely on a wire rack. It’s important for the cake to be fully cooled before applying the glaze, otherwise, the glaze will melt and slide off. When the cake is completely cool, generously spoon or pour the lemon glaze icing over the top, allowing it to drip down the sides for a beautiful finish.
Step 6
Once the glaze has started to set slightly, sprinkle finely chopped pistachios over the top of the cake for decoration. This adds a lovely visual appeal and a delightful nutty flavor. Serve on a pretty plate and enjoy your homemade gourmet treat!
