On it’s own, pound cake can be a bit of a bore, so I liven mine up with a zesty lemon glaze. Delicious served with saucy macerated strawberries, raspberries and/or blueberries. If you have leftovers, a thick slice of pound cake popped in the toaster makes a yummy breakfast when smeared with jam or honey.
When your pound cake is in the oven, listen to this playlist from Scott Bradlee and Postmodern Jukebox (and get a freaky dose of Radiohead, Rihanna and Britney Spears), and while your cake is baking read my rant about first dates…
Lemon-Glazed Pound Cake Recipe
Lemon-Glazed Pound Cake Recipe
You Have Been Served: www.youhavebeenserved.ca
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup room temperature butter
- 1½ cups sugar
- 3 eggs
- zest of one lemon (about 1 tbsp)
- 1 teaspoon vanilla
- ½ cup milk
- ½ cup sifted icing sugar
- zest of one lemon (about 1 tbsp)
- lemon juice (enough to make a smooth glaze)
Instructions
- preheat oven to 350F
- generously grease and flour a loaf pan
- beat butter and sugar in a stand mixer at medium-high speed until the butter is light and fluffy, about 2 - 3 minutes (photo 1)
- add eggs to butter mixture, one at a time, and beating well after each addition (photo 2)
- beat in vanilla
- sift flour, baking powder, salt and zest in a medium-sized bowl (photo 3)
- on low speed, add the flour mixture and milk to the butter mixture alternately (1/3 flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour), do not over beat
- scrape the batter into a loaf pan (photo 4)
- bake the pound cake on the middle rack of the oven until it is golden and completely cooked (about one hour)
- combine the icing sugar and zest in a small bowl, and add enough lemon juice to make a smooth glaze
- after removing the cake from the oven, poke holes in the top of the cake with carving fork or sharp knife
- pour and the spread glaze over top (photo 5)
- cool completely (as if!) before serving (photo 6)