Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon pound cake with lemon glaze. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Lemon pound cake with lemon glaze is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lemon pound cake with lemon glaze is something which I have loved my entire life.
My go-to lemon loaf recipe for years! This delicious Glazed Lemon Pound Cake Loaf is always perfectly moist and lemony! With this one, the hit of lemon actually comes more from the glaze than the cake, though there is obviously some lemon in the cake. This lemon pound cake is the ultimate dessert for lemon lovers.
To get started with this recipe, we have to prepare a few ingredients. You can cook lemon pound cake with lemon glaze using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Lemon pound cake with lemon glaze:
- Get 1 1/2 cups all purpose flour
- Make ready 4 tbs squeezed lemon juice
- Get 3/4 cup oil
- Make ready 1 cup castor sugar
- Take 4 eggs
- Take 1 Tbs baking powder
- Get 1 tsp salt
- Prepare 3/4 cup corn starch
- Prepare 2/3 cup milk
- Get I can sweet condensed cream
- Prepare 1/3 cup lemon juice
Combine in saucepan with Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia. This pound cake, perfect for tea time or a light dessert, doesn't skimp on the lemon flavor since we grated zest first, and then squeezed out the juice. 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.
Instructions to make Lemon pound cake with lemon glaze:
- Beat eggs and separate the egg white from the yolk
- Whip the egg white for 5 minutes and set aside
- In a separate bowl mix the egg yolk,salt,oil and sugar to form a thick paste
- Add milk to the mixture and the 5tbs of lemon and mix
- Sieve the two (corn & wheat) flours and baking powder and add to the mixture while mixing to form a thick paste.
- Add the egg white to the mixture and mix.
- Pour the mixture to the baking tin and place it in a preheated oven for 45minutes at 180 degrees.
- Mix the sweet condensed cream with 1/3 cup of lemon juice and refrigerate for 1hr.
- Apply the lemon glaze on the cake and refrigerate for 30 mins
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 best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony glaze. If you're a fan of fruity desserts Hi, Deb here from Cooking on the Front Burner and get ready to pucker up with the most luscious Lemon Pound Cake with Lemon Glaze!
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