Lemon Pound Cake with Lemon Glaze

This dense but moist pound cake comes from a tried and true recipe book, Another Cup of Sugar, by Anna Olsen.  Like Bonnie Stern’s Desserts (1988 and revised 1998), I find the recipes pretty much no fail.  The directions are clear and the end result always great giving you the confidence to try another and another and another.  Just don’t forget to work in some cardio to burn off all the extra desserts!!  Life is all about the balance, right.

I added in about a  1/2 cup of poppyseeds and glazed my pound cake when it was cool with fresh lemon juice and icing sugar.  I baked this delicious pound cake up twice in a week with it being gobbled up quickly both times.  A definite winner in my books!

This loaf has no leavener and is dense but not heavy.  The lightness comes from the cake and pastry flour as well as 5 large eggs you add into the creamed butter and sugar, so don’t skimp on the mixing time.  Make sure your eggs and butter are at room temperature before you start for best results.

I found 1 good size lemon gave me the zest required for the cake and more than enough juice to make the glaze.

Lemon Pound Cake

Preheat oven to 325F and spray and line a 9×5-inch loaf pan.

1 2/3 cups Cake & Pastry Flour

1/2 tsp salt

1 cup unsalted butter, room temperature

1 1/2 cups sugar

5 large eggs, room temperature

1 1/2 tsp vanilla

1 tbsp grated lemon zest

1/2 cup poppyseeds

Sift flour and salt 2 times and set aside. (I just whisked mine well.)

With an electric mixer beat butter until creamy and light in colour.  Scrape bowl and beaters!  Continue beating and slowly add in sugar and beat on medium-high until light and fluffy.  In a separate bowl lightly whisk eggs only to blend.  Add beaten eggs to creamed mixture in 3 additions, beating in for about 20 seconds after each addition.  Mix in vanilla and lemon zest.

By hand add in flour/salt in 2 additions.  Fold in poppyseeds if using.

Spread batter in prepared pan and bake for 60-70 minutes.  Let cool.

For glaze you can wait until lemon loaf cools to glaze so it sets on top or you can use a skewer and poke holes all through the warm loaf and pour glaze over and the loaf will absorb lots of it.

For the glaze mix about 1 cup of icing sugar with enough lemon juice to have a pouring consistency.  Add more icing sugar to thicken if you prefer a firmer glaze on top.




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