Glazed Lemon Pound Cake Loaf Recipe By Tasty

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LEMON LOAF CAKE RECIPE BY TASTY



Lemon Loaf Cake Recipe by Tasty image

Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.

Provided by Katie Aubin

Categories     Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
  • Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
  • In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
  • Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
  • Transfer to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY



Glazed Lemon Pound Cake Loaf Recipe by Tasty image

Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice

Provided by Addison Anderson

Categories     Desserts

Yield 1 serving

Number Of Ingredients 13

½ cup butter, at room temperature
1 cup white sugar
3 large eggs, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1 ½ cups all purpose flour
¼ teaspoon table salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup sour cream, removed from fridge 15 minutes before using
½ cup icing
1 tablespoon lemon juice, plus more, as needed

Steps:

  • Preheat the 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-colored and fluffy. 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 the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
  • Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  • Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  • While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE



Lemon Glaze for Glazed Lemon Pound Cake image

Use this lemon glaze with our Glazed Lemon Pound Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Steps:

  • Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

LEMON GLAZED POUND CAKE -- LOAF SIZE!



Lemon Glazed Pound Cake -- Loaf Size! image

Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks softened at room temperature)
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
lemon zest (from 1 lemon)
1/4 cup lemon juice
lemon zest (from 1 lemon)
1 dash salt
1/3 cup lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
  • Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
  • In a medium bowl, combine the flour, baking powder and salt.
  • In a mixer cream the butter, sugar, and lemon zest.
  • With the mixer running at low speed, add the eggs one at a time; add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
  • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
  • Lemon Glaze:.
  • Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
  • Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
  • Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
  • Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
  • Serve at room temperature, in thin slices.

LEMON POUND CAKE LOAVES



Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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