Glazed Lemon Pound Cake Loaf: 5 Steps to Pure Joy

Oh, let me tell you about my absolute favorite treat to whip up in the kitchen: the Glazed Lemon Pound Cake Loaf! This delightful cake has a moist, tender crumb that’s bursting with bright lemon flavor, making it a true showstopper at any gathering or even just a cozy afternoon at home. The first time I made it, I couldn’t believe how simple it was, yet the result was so impressive that I felt like a baking genius!

This loaf is perfect for those moments when you need a little sunshine in your life. I love serving it to friends with a steaming cup of tea or coffee, and trust me, the zesty aroma that fills your kitchen while it bakes is simply irresistible. And let’s not forget about that glossy lemon glaze that adds the perfect finishing touch! It’s sweet, tangy, and just the right amount of shiny to make your loaf look like it came straight out of a bakery. You’re going to love how easy it is to make and how quickly it disappears at the table!

Ingredients List

• 1/2 cup (113 g) butter, salted or unsalted, at room temperature
• 1 cup (200 g) white sugar
• 3 large eggs, at room temperature
• 2 Tbsp lemon zest, from about 1 large lemon
• 1 Tbsp lemon juice
• 2 tsp vanilla extract
• 1 1/2 cups (185 g) all-purpose flour
• 1/4 tsp table salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup (75 ml) sour cream, removed from fridge 15 minutes before using
• 1/2 cup (65 g) icing/confectioners’ sugar for glaze
• 1 Tbsp lemon juice for glaze, plus more as needed

How to Prepare Glazed Lemon Pound Cake Loaf

Preheat and Prepare the Baking Pan

First things first, let’s get that oven preheating to 325°F (163°C). This step is super important because a well-preheated oven helps your loaf rise beautifully and bake evenly. While that’s warming up, grab your 8×4-inch loaf pan. Spray it generously with baking spray and line the bottom with a piece of parchment paper. This way, your cake will slide right out without any fuss. Trust me, you’ll thank yourself later when it’s time to slice!

Creaming Butter and Sugar

Now onto the fun part! In a large mixing bowl, combine your softened butter and white sugar. Using an electric mixer, cream them together on medium speed for about 3 minutes. You’re looking for a light and fluffy texture here – think of it like whipping up a cloud! This step is crucial because it creates tiny air pockets that will help your loaf rise and be super tender.

Adding Eggs and Flavorings

Next, it’s time to add the eggs. Crack them in one by one, mixing well after each addition. This helps to fully incorporate the eggs and ensures a smooth batter. Once all the eggs are in, throw in the lemon zest, lemon juice, and vanilla extract. Mix everything together until well combined, and let that bright citrus aroma fill your kitchen – it’s divine!

Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. This step is super important because it ensures that your leavening agents are evenly distributed throughout the flour. No one wants a clump of baking soda in their cake! Take your time with this; it makes a big difference in the final texture of your Glazed Lemon Pound Cake Loaf.

Mixing Wet and Dry Ingredients

Now we’re going to combine the wet and dry ingredients, but here’s the trick: do it alternately with the sour cream. Start by adding a third of the flour mixture to the butter mixture, then add half of the sour cream, mixing on low speed until just combined. Repeat this process, ending with the flour mixture. This helps to keep the batter from getting overmixed – we want a tender crumb, not a dense loaf!

Baking the Loaf

Once your batter is ready, scrape it into the prepared loaf pan and level it out with a spatula. Now, pop it into that preheated oven! Bake for about 55-60 minutes, but here’s the best part: keep an eye on it. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. No one likes a dry cake, so check it a little early if you’re unsure!

Cooling and Glazing

After baking, let your loaf cool in the pan for about 15 minutes. This helps it set before transferring it to a wire rack. Once it’s cool enough to handle, gently lift it out using the parchment paper and let it cool completely on the rack. While it’s cooling, prepare the glaze by mixing the icing sugar and lemon juice until it’s pourable. Drizzle that lovely glaze over your cake once it’s cool, and watch as it glistens! Allow the glaze to set before slicing into that glorious loaf. Enjoy every bite!

FAQ Section

Q1. Can I use different types of citrus in this pound cake?
Absolutely! While this recipe shines with lemon flavor, you can definitely swap in other citrus fruits like orange or lime. Just remember to adjust the zest and juice amounts to suit your taste. Each fruit brings its own unique zing to the loaf!

Q2. How do I know when my Glazed Lemon Pound Cake Loaf is done baking?
Great question! The best way to test for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. If you see wet batter, give it a few more minutes in the oven. Trust your instinct – no one likes an overbaked cake!

Q3. Can I make this loaf ahead of time?
You bet! This Glazed Lemon Pound Cake Loaf actually tastes even better the next day as the flavors have time to meld. Just let it cool completely, then wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. If you need it to last longer, pop it in the freezer for up to a month. Just remember to thaw it overnight in the fridge before serving!

Q4. What can I do if my glaze is too thick?
If your glaze turns out thicker than you’d like, don’t fret! Just add a splash more lemon juice or a tiny bit of water to it until you reach your desired consistency. It should be pourable but still hold its shape once drizzled on the cake. Perfect for that gorgeous finish!

Q5. How can I store leftovers properly?
To keep your Glazed Lemon Pound Cake Loaf fresh, store it in an airtight container or wrap it well in plastic wrap. This helps maintain its moisture and flavor. Keep it at room temperature for short-term storage, or refrigerate it if you plan to keep it longer. Just remember to bring it to room temperature before enjoying for the best taste!

Why You’ll Love This Recipe

• Moist Texture: This loaf is incredibly moist thanks to the combination of butter, sour cream, and eggs, ensuring every slice is tender and delightful.
• Fresh Lemon Flavor: The zesty lemon zest and juice infuse the cake with a refreshing and bright flavor that’s perfect for any time of year.
• Easy Preparation: With straightforward steps and simple ingredients, even novice bakers can whip up this impressive treat with ease!
• Perfect for Any Occasion: Whether it’s a cozy afternoon tea, a festive gathering, or a sweet gift, this Glazed Lemon Pound Cake Loaf fits right in.
• Beautiful Glaze: The glossy lemon glaze not only enhances the flavor but also gives your loaf a stunning finish that’s sure to impress!

Tips for Success

Alright, let’s make sure your Glazed Lemon Pound Cake Loaf turns out absolutely perfect every time! Here are my top tips to help you avoid common pitfalls and ensure your loaf is a hit.

Use Room Temperature Ingredients

This is key! Make sure your butter, eggs, and sour cream are at room temperature before you start mixing. This helps them blend together smoothly, creating a light and airy batter. If you forget to take them out ahead of time, no worries! Just place the eggs in warm water for a few minutes, and let the butter sit in a warm spot to soften.

Measure Your Ingredients Accurately

Precision is so important in baking! Use a kitchen scale for the best results, especially for flour. Too much flour can lead to a dense loaf, and nobody wants that! If you’re using measuring cups, spoon the flour into the cup and level it off with a knife. Don’t scoop directly from the bag or jar, as that packs the flour and adds extra weight.

Don’t Overmix the Batter

Mix just until the ingredients are combined. Overmixing can develop the gluten in the flour, resulting in a tough loaf. It’s okay if there are a few small flour streaks – they’ll disappear during baking. Remember, we want that tender crumb!

Check for Doneness Early

Ovens can vary in temperature, so start checking your loaf a few minutes before the suggested baking time. If your toothpick comes out with a few moist crumbs, you’re golden! If it’s wet, give it a few more minutes, but don’t wait too long to avoid overbaking.

Cool Completely Before Glazing

Let your loaf cool completely on a wire rack before adding the glaze. If it’s still warm, the glaze will just melt off, and we want it to sit beautifully on top! Plus, cooling the cake helps it firm up, making slicing a breeze.

By keeping these tips in mind, you’ll be well on your way to creating a stunning and delicious Glazed Lemon Pound Cake Loaf that everyone will rave about. Happy baking!

Nutritional Information Section

When it comes to enjoying your Glazed Lemon Pound Cake Loaf, it’s always good to know what’s in it! Here’s a general breakdown of the nutritional values per slice. Keep in mind that these values can vary based on the specific ingredients and brands you use, so they’re just estimates. Always feel free to adjust based on your preferences and dietary needs!

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg

Remember, these numbers are just a guide. If you’re looking for precise nutritional data, I recommend using a nutrition calculator with the specific brands and quantities you choose. Enjoy your baking and treat yourself to a delicious slice of lemony goodness!

Storage & Reheating Instructions

Alright, let’s talk about how to keep that delicious Glazed Lemon Pound Cake Loaf fresh and tasty! After all, you’ll want to savor every bite, right? Once your loaf has cooled completely, wrap it tightly in plastic wrap or foil. This keeps it moist and prevents it from drying out. If you want to go the extra mile, you can place it in an airtight container. It’ll stay good at room temperature for about 3 days, making it a perfect treat to enjoy throughout the week!

If you find yourself with leftovers (or you just want to prepare ahead), don’t worry! You can freeze the loaf for up to a month. Just make sure it’s well wrapped to protect it from freezer burn. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge. Trust me, the flavors will still be delightful, and you’ll have that fresh-baked taste back in no time!

As for reheating, if you prefer your cake to be warm, slice off a piece and pop it in the microwave for about 10-15 seconds. You want it warm but not hot to the point of melting the glaze! This little trick will revive that comforting, cozy vibe of freshly baked lemon goodness, making your snack time feel special all over again. Enjoy every scrumptious bite!

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