Contents
- 1 The First Bite
- 2 My Kitchen Mishap
- 3 Why It Tastes So Good
- 4 A Slice of History
- 5 Ingredients:
- 6 Let’s Bake a Lemon Glazed Butter Cake
- 7 Three Zesty Twists on a Classic
- 8 Serving Your Sunshine Cake
- 9 Storing Your Lemon Cake
- 10 Simple Troubleshooting Tips
- 11 Your Cake Questions Answered
- 12 Share Your Sweet Creation
- 13 Lemon Glazed Butter Cake Delight
The First Bite
I remember my first slice of this cake. The sweet lemon glaze cracked under my fork. It smelled like a sunny summer day. That first bite was pure joy. It felt like a warm hug from inside. Ever wondered how a simple cake can hold so much happiness? This one does. It turns any day into a small celebration. I knew I had to learn its secrets.
My Kitchen Mishap
My first try was not perfect. I forgot to zest the lemon first. I had to juice it without its sunny skin. The cake was good but missing that bright spark. It taught me to read the whole recipe first. This matters because cooking is about paying attention. It is a small act of love for those you feed. Now I always zest before I juice.
Why It Tastes So Good
Two things make this cake special. The sour cream makes it incredibly moist. The lemon zest and juice give it a real fruit flavor. It is not just sweet. It is bright and tangy too. Which flavor combo surprises you most, the sweet and sour or the moist crumb? Tell me what you think in the comments below.
A Slice of History
Pound cakes have been around for centuries. They started in Europe. The name comes from the original recipe. It used a pound each of flour, butter, eggs, and sugar. Our version is much lighter and zestier. *Did you know lemon glaze was a popular way to preserve cakes?* The sugar crust helped keep them fresh. What is your favorite old fashioned dessert to bake? Share your family recipes with us.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups | spooned and leveled |
| All-purpose flour | 1 tablespoon | spooned and leveled |
| Baking powder | 3 teaspoons | |
| Granulated sugar | 1 cup | |
| Fresh lemon zest | 1 tablespoon | |
| Salted sweet cream butter | ½ cup | softened |
| Vegetable oil | ¼ cup | |
| Sour cream | ¼ cup | room temperature |
| Freshly squeezed lemon juice | ¼ cup | |
| Pure lemon extract | 1½ teaspoons | |
| Pure vanilla extract | 1 teaspoon | |
| Extra large eggs | 3 | room temperature |
| Yellow gel food color | 2 to 3 drops | |
| Powdered sugar | 1 cup | sifted |
| Freshly squeezed lemon juice | 2½ tablespoons | |
| Fresh lemon zest | 1 tablespoon |
Let’s Bake a Lemon Glazed Butter Cake
Step 1 Heat your oven to 325°F. Prepare your loaf pan with parchment paper. A good spray makes everything release easily. (Hard‑learned tip: room temperature ingredients mix best!). Step 2 Whisk your flour and baking powder together. In another bowl, mix sugar and lemon zest. This step makes the cake extra fragrant. Step 3 Cream the butter, oil, and sour cream. Then add your sugar mix and extracts. Blend everything until it is smooth and creamy. Step 4 Add eggs one at a time. Mix well after each one. Then gently fold in your flour mixture. Step 5 A drop of yellow food color is fun. It gives the cake a sunny look. Pour the batter into your prepared pan. What is the secret to a moist pound cake? Share below! Cook Time: 55 minutes Total Time: 1 hour 10 minutes Yield: 12 servings Category: Dessert, CakeThree Zesty Twists on a Classic
Try these fun ideas to change things up. They are all simple and delicious. Lemon Blueberry Swirl Fold fresh blueberries into the batter. They add a sweet, juicy burst of flavor. Lemon Lavender Add a teaspoon of culinary lavender. It gives the cake a floral, elegant touch. Lemon Poppy Seed Mix in two tablespoons of poppy seeds. They add a lovely crunch and look. Which twist would you try first? Tell me in the comments!Serving Your Sunshine Cake
This cake is wonderful all on its own. For a special treat, try these ideas. Serve a slice with fresh berries. A dollop of whipped cream is also perfect. For drinks, try a glass of iced tea. A crisp glass of Moscato wine is nice too. Both pair beautifully with the lemon flavor. Which would you choose tonight, the tea or the wine?
Storing Your Lemon Cake
Keep your cake fresh on the counter for three days. Cover it with a cake dome or plastic wrap. For longer storage, freeze the unglazed cake for up to three months. Thaw it overnight before adding the glaze. This keeps the texture perfect.
You can easily make two loaves at once. Just double all the ingredients. Freeze one for a future treat. It’s a great way to always have dessert ready. What’s your favorite make-ahead dessert?
Simple Troubleshooting Tips
Is your cake too dense? You may have over-mixed the batter. Always mix just until the flour disappears. A dry cake often means it baked too long. Check for doneness five minutes early. My oven always runs hot.
If your glaze is too thin, add more powdered sugar. A thick glaze needs a drop more lemon juice. Getting the right consistency matters. It ensures a beautiful, tasty finish every single time.
Your Cake Questions Answered
Q: Can I make this gluten-free? A: Yes! Use a 1:1 gluten-free flour blend. The results are just as delicious.
Q: Can I make the cake ahead? A: Absolutely. Bake it a day before. Add the glaze right before serving.
Q: What can I use instead of sour cream? A: Plain Greek yogurt works great. It adds the same moist texture.
Q: Can I use bottled lemon juice? A: Fresh is best for flavor. But bottled juice will work in a pinch.
Q: Can I double this recipe? A: Yes, it doubles perfectly. Use two loaf pans for best results.
I hope this cake brings sunshine to your table. It is a family favorite for good reason. Did you try any fun twists? I would love to see your beautiful bakes. Tag Savory Discovery on Pinterest with your photos. Happy cooking! —Elowen Thorn.
Lemon Glazed Butter Cake Delight
Description
This lemon pound cake is simple to make and delivers a light, zesty flavor in every bite. Perfect for any occasion, it’s sure to impress friends and family alike.
Ingredients
=== Lemon Pound Cake Batter ===
=== Glaze ===
Instructions
- Preheat the oven to 325°F. Line an 8½ x 4½-inch loaf pan with a parchment paper sling. Spray the loaf pan with baker’s spray (Baker’s Joy or a generic version). Set it aside.
- Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.
- Add the granulated sugar and fresh lemon zest to a small mixing bowl. Stir to combine. Set it aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, vegetable oil, and sour cream for 1 to 1½ minutes until smooth.
- Add the granulated sugar and lemon zest mixture, freshly squeezed lemon juice, lemon extract, and vanilla extract, and continue mixing until well combined.
- Add the eggs one at a time, mixing well after each egg until no yellow streaks remain.
- Add the flour mixture and mix just until incorporated.
- Add 2 to 3 drops of the yellow gel food color and mix just until it is uniform in color. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted comes away clean. Check the lemon pound cake at 50 minutes, depending on how quickly your oven bakes.
- Remove the loaf pan from the oven and allow the lemon pound cake to rest for 5 minutes.
- Line a baking sheet with parchment paper. Place a cooling rack on top of the prepared baking sheet.
- Use the parchment paper sling to remove the lemon pound cake from the pan and transfer it to a cooling rack. Allow the cake to cool completely. While the cake is cooling, make the lemon glaze.
- Add the sifted powdered sugar to a medium-sized mixing bowl. Whisk in the fresh lemon zest and the freshly squeezed lemon juice. Continue whisking until the mixture is completely smooth. Drizzle the glaze over the top of the lemon pound cake. Allow the glaze to dry for 10 to 15 minutes before slicing and serving.