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Lemon Pound Cake with a Simple Lemon Glaze
Lemon Pound Cake with a Simple Lemon Glaze

Before you jump to Lemon Pound Cake with a Simple Lemon Glaze recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons for doing this. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get people to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make some minor changes that can start to make a good impact on our daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most likely pick out a lot of food items out of habit. For example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? A great healthy substitute can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy daily. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating regimen.

Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to lemon pound cake with a simple lemon glaze recipe. To cook lemon pound cake with a simple lemon glaze you only need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Lemon Pound Cake with a Simple Lemon Glaze:
  1. Provide 1 and 1/2 cup all-purpose flour
  2. Prepare 3/4 cup granulated sugar
  3. Use 1 tsp baking powder
  4. Take 1/8 tsp salt
  5. Provide 1 cup unsalted butter, at room temperature, softened
  6. Use 4 large eggs, at room temperature
  7. Get 2 tbsp fresh lemon juice
  8. You need 1/3 cup whole milk
  9. You need 1 tsp vanilla extract
  10. Provide Lemon glaze
  11. Take 2 tbsp fresh lemon juice
  12. Get 1/4 cup granulated sugar
  13. Get 1 tbsp water
Instructions to make Lemon Pound Cake with a Simple Lemon Glaze:
  1. In a large mixing bowl, combine the butter and sugar and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as and when needed and until the mixture is a paler colour and sugar is dissolved or almost fully dissolved.
  2. Next, crack the eggs into a bowl and beat with a fork just until the whites and yolks are well combined.
  3. To the sugar butter mixture, add in the eggs in 4 parts beating for about 50 seconds after each addition. To that, add in the milk, vanilla and lemon juice and beat for another 30 seconds on medium speed until everything is well combined.
  4. After, sift in the flour, baking powder and salt, and on low speed, beat until a smooth and thick but light batter is formed. With a spatula, give the batter a quick mix to ensure everything is well incorporated.
  5. Pour the cake batter into a greased 5 × 9 inch loaf pan and tap afew times on the counter to get rid of any air bubbles.
  6. Bake in a preheated oven at 325 degrees fahrenheit on the center rack for 40 minutes and then move to the top rack for an additional 20 minutes. After 60 minutes, a toothpick inserted should come out clean, if not, put the oven off but leave the cake in for 10 minutes, it should be done by then.
  7. While the cake cools, combine all the ingredients for the glaze in a medium saucepan over medium low heat and cook until the sugar fully dissolves.
  8. With a toothpick or a bamboo skewer, poke random holes all over the surface of the cake and pour the glaze all over the cake. Let the cake cool in the pan for about 20 minutes and then run a knife around the edges to take it out.
  9. Place on a serving platter and serve warm. I found caramel sauce goes well with this cake but is delicious as is as well.
  10. This cake keeps well in the refrigerator for up to 4 days in an airtight container and can also be frozen for up to 2 weeks in cling film and then foil. Happy baking!

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