Simple Way to Prepare Jamie Oliver Lemon Pound Cake with a Simple Lemon Glaze

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon pound cake with a simple lemon glaze. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

My go-to lemon loaf recipe for years! This delicious Glazed Lemon Pound Cake Loaf is always perfectly moist and lemony! The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony glaze.

Lemon Pound Cake with a Simple Lemon Glaze is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Lemon Pound Cake with a Simple Lemon Glaze is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook lemon pound cake with a simple lemon glaze using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lemon Pound Cake with a Simple Lemon Glaze:

1. Prepare and 1/2 cup all-purpose flour
2. Prepare granulated sugar
3. Get baking powder
4. Prepare salt
5. Take unsalted butter, at room temperature
6. Make ready large eggs, at room temperature
7. Prepare fresh lemon juice
8. Make ready whole milk
9. Make ready vanilla extract
10. Make ready Lemon glaze
11. Make ready fresh lemon juice
12. Prepare granulated sugar
13. Make ready water

Moist and rich vegan lemon pound cake topped with a lemon glaze. Topped with a delicious lemon glaze it is total lemony perfection. The lemon flavor in the cake is subtle and comes from a little lemon extract And the frosting is a simple mix of powdered sugar, lemon juice and lemon extract. A simple pound cake is enriched with a drizzling of Chambord glaze.

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!

The lemon flavor in the cake is subtle and comes from a little lemon extract And the frosting is a simple mix of powdered sugar, lemon juice and lemon extract. A simple pound cake is enriched with a drizzling of Chambord glaze. The glaze is a bit thin, but it soaks in nicely as long as you add it slowly I was trying to find a perfect compliment for my Coconut Cake this Easter. I am NOT a Big Lemon Fan but this cake is OUTSTANDING. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

So that is going to wrap it up with this special food lemon pound cake with a simple lemon glaze recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!