Glazed Lemon Pound Cake

Vegetarian
Glazed Lemon Pound Cake
175 min.
16
338kcal

Suggestions


Indulge in the delightful flavors of our Glazed Lemon Pound Cake, a perfect dessert that will brighten any occasion! This vegetarian treat is not only a feast for the eyes but also a burst of citrusy goodness that will tantalize your taste buds. With its moist and tender crumb, this cake is a wonderful way to celebrate the zesty essence of lemons.

Imagine the aroma of freshly baked cake wafting through your kitchen, inviting friends and family to gather around. The combination of rich butter and the refreshing tang of lemon juice creates a harmonious balance that is simply irresistible. Topped with a luscious glaze that seeps into every nook and cranny, this pound cake is a true showstopper.

Whether you're hosting a tea party, celebrating a special occasion, or simply treating yourself to a sweet indulgence, this Glazed Lemon Pound Cake is sure to impress. With 16 generous servings, it's perfect for sharing, and the vibrant flavors will leave everyone asking for seconds. Plus, with a preparation time of just under three hours, you can easily whip it up and enjoy the fruits of your labor.

So, roll up your sleeves and get ready to create a dessert that not only looks stunning but also tastes divine. Your taste buds will thank you!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • cup butter softened
  • tablespoons butter 
  •  eggs 
  • cups flour all-purpose
  • 0.3 cup juice of lemon 
  • tablespoon lemon zest grated
  • cup milk 
  • teaspoon salt 
  • 0.3 cup sugar 
  • cups sugar 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • hand mixer
  • toothpicks
  • cake form
  • skewers

Directions

  1. Heat oven to 350F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally.
  2. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
  3. On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally.
  4. Pour batter into pan.
  5. Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes.
  6. Place heatproof serving plate upside down over pan; turn plate and pan over.
  7. Remove pan.
  8. Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  9. With long-tined fork or skewer, generously prick top and sides of cake.
  10. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving.
  11. Garnish with powdered sugar and edible flowers, if desired.

Nutrition Facts

Calories338kcal
Protein5.2%
Fat38.76%
Carbs56.04%

Properties

Glycemic Index
27.82
Glycemic Load
33.64
Inflammation Score
-4
Nutrition Score
5.6239130185998%

Flavonoids

Eriodictyol
0.19mg
Hesperetin
0.55mg
Naringenin
0.05mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:337.9kcal
16.9%
Fat:14.79g
22.76%
Saturated Fat:8.86g
55.36%
Carbohydrates:48.13g
16.04%
Net Carbohydrates:47.44g
17.25%
Sugar:30.07g
33.41%
Cholesterol:77.02mg
25.67%
Sodium:330.76mg
14.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.46g
8.92%
Selenium:11.95µg
17.08%
Vitamin B1:0.2mg
13.26%
Folate:49.35µg
12.34%
Vitamin B2:0.2mg
11.7%
Vitamin A:482.8IU
9.66%
Manganese:0.17mg
8.28%
Iron:1.33mg
7.4%
Phosphorus:72.15mg
7.21%
Vitamin B3:1.42mg
7.1%
Calcium:48.06mg
4.81%
Vitamin B5:0.35mg
3.52%
Vitamin B12:0.21µg
3.46%
Vitamin E:0.51mg
3.42%
Fiber:0.68g
2.74%
Vitamin D:0.39µg
2.59%
Zinc:0.39mg
2.59%
Vitamin C:1.96mg
2.37%
Magnesium:8.98mg
2.25%
Copper:0.05mg
2.25%
Vitamin B6:0.04mg
2.06%
Potassium:72.15mg
2.06%
Vitamin K:1.26µg
1.2%