Glazed Lemon Supreme Pound Cake: A Zesty Delight!

This Glazed Lemon Supreme Pound Cake is the perfect balance of sweet and tart, offering a moist and tender crumb with a vibrant lemon flavor. The glossy lemon glaze adds an extra layer of zing, making it an irresistible treat for any occasion. Whether you’re serving it for brunch, afternoon tea, or dessert, this pound cake is sure to impress.

## Why You’ll Love This Recipe

* **Intense Lemon Flavor:** Fresh lemon juice and zest create a bold and refreshing taste.
* **Moist and Tender Crumb:** The combination of butter, sugar, and eggs ensures a perfectly moist texture.
* **Easy to Make:** Simple steps and readily available ingredients make this recipe approachable for bakers of all levels.
* **Beautiful Presentation:** The glossy lemon glaze gives the cake a polished and elegant look.
* **Versatile:** Enjoy it plain, with a dollop of whipped cream, or alongside fresh berries.

## Ingredients

### For the Pound Cake:

* 3 cups (375g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 2 1/2 cups (500g) granulated sugar
* 4 large eggs
* 1 cup (240ml) buttermilk
* 1/4 cup (60ml) fresh lemon juice
* 2 tablespoons lemon zest (from about 2-3 lemons)
* 1 teaspoon vanilla extract

### For the Lemon Glaze:

* 2 cups (240g) powdered sugar, sifted
* 1/4 cup (60ml) fresh lemon juice
* 1 tablespoon milk (or more, as needed)
* 1 teaspoon lemon zest (optional, for extra flavor and visual appeal)

## Equipment

* 9×5 inch loaf pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Zester
* Juicer
* Measuring cups and spoons
* Spatula
* Wire rack

## Instructions

### Step 1: Prepare the Pan

* Preheat your oven to 350°F (175°C).
* Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray. Then, dust the pan with flour, tapping out any excess. This will prevent the cake from sticking.

### Step 2: Combine Dry Ingredients

* In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.

### Step 3: Cream Butter and Sugar

* In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter and sugar incorporates air, which contributes to the cake’s light and tender texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

### Step 4: Add Eggs

* Beat in the eggs one at a time, mixing well after each addition. This step is crucial for creating an emulsion that binds the ingredients together. If the mixture looks curdled at any point, add a tablespoon or two of the flour mixture to help bring it back together.

### Step 5: Incorporate Wet and Dry Ingredients Alternately

* In a small bowl, combine the buttermilk and lemon juice. This creates a slightly acidic mixture that helps to tenderize the gluten in the flour, resulting in a more tender cake.
* Gradually add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Alternate adding the dry ingredients and the buttermilk mixture to the butter and sugar mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cake.

### Step 6: Add Lemon Zest and Vanilla Extract

* Stir in the lemon zest and vanilla extract until evenly distributed throughout the batter. The lemon zest adds a burst of citrusy aroma and flavor, while the vanilla extract enhances the overall sweetness and complexity of the cake.

### Step 7: Pour Batter into Pan

* Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Make sure the batter is distributed evenly to ensure that the cake bakes evenly.

### Step 8: Bake the Cake

* Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so it’s important to check the cake frequently. If the top of the cake is browning too quickly, you can tent it with aluminum foil to prevent it from burning.

### Step 9: Cool the Cake

* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan helps it to retain its moisture and prevent it from crumbling.

### Step 10: Prepare the Lemon Glaze

* While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the sifted powdered sugar, lemon juice, and milk until smooth. The consistency should be thick but pourable. If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency. If the glaze is too thin, add a little more powdered sugar, one tablespoon at a time.
* Add lemon zest for extra flavor if desired.

### Step 11: Glaze the Cake

* Once the cake is completely cool, place it on a wire rack set over a baking sheet or parchment paper to catch any drips. Pour the lemon glaze evenly over the cake, allowing it to drip down the sides. You can use a spatula or knife to help spread the glaze evenly.

### Step 12: Let the Glaze Set

* Let the glaze set for at least 30 minutes before slicing and serving. This allows the glaze to harden slightly and prevents it from being too sticky.

## Tips for Success

* **Use Room Temperature Ingredients:** Make sure your butter and eggs are at room temperature for optimal creaming and emulsification. This will result in a lighter and more tender cake.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix the batter until just combined.
* **Measure Flour Accurately:** Use the spoon and level method to measure your flour accurately. Spoon the flour into the measuring cup and then level it off with a straight edge. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in the recipe.
* **Check for Doneness:** Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
* **Cool Completely Before Glazing:** Ensure the cake is completely cool before glazing. Warm cake will melt the glaze, resulting in a messy appearance.
* **Sift the Powdered Sugar:** Sifting the powdered sugar ensures a smooth and lump-free glaze.

## Variations

* **Poppy Seed Lemon Pound Cake:** Add 2-3 tablespoons of poppy seeds to the batter for a nutty flavor and texture.
* **Blueberry Lemon Pound Cake:** Gently fold in 1 cup of fresh or frozen blueberries into the batter before baking. Be careful not to overmix.
* **Raspberry Lemon Pound Cake:** Swirl raspberry jam into the batter before baking for a beautiful and flavorful variation.
* **Orange Glaze:** Substitute orange juice and zest for the lemon juice and zest in the glaze for an orange-flavored glaze.
* **Lemon Extract:** Add 1/2 teaspoon of lemon extract to both the cake batter and glaze to intensify the lemon flavor. Adjust amount based on preference.

## Serving Suggestions

* Serve slices of the Glazed Lemon Supreme Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
* Garnish with fresh berries, such as strawberries, blueberries, or raspberries.
* Serve alongside a cup of tea or coffee for a delightful afternoon treat.
* Slice and serve as part of a dessert buffet for a special occasion.
* Make mini pound cakes using a muffin tin for individual servings.

## Storage Instructions

* **Room Temperature:** Store the cooled and glazed cake in an airtight container at room temperature for up to 3-4 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

## Nutritional Information (Approximate, per slice)

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 9-12g
* Cholesterol: 70-90mg
* Sodium: 150-200mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 3-4g

## Frequently Asked Questions (FAQ)

**Q: Can I use margarine instead of butter?**
A: While you can use margarine, butter provides a richer flavor and better texture. If you do use margarine, choose one with a high fat content.

**Q: Can I use self-rising flour?**
A: No, do not use self-rising flour. This recipe is formulated with all-purpose flour, baking powder, and baking soda. Using self-rising flour will result in a cake that rises too much and then collapses.

**Q: My cake is dry. What did I do wrong?**
A: A dry cake can be caused by several factors, including overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately and avoid overbaking. Also, ensure your oven temperature is accurate.

**Q: My glaze is too thick/thin. How can I fix it?**
A: If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches the desired consistency. If the glaze is too thin, add a little more powdered sugar, one tablespoon at a time.

**Q: Can I make this cake gluten-free?**
A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. You may need to adjust the liquid slightly.

**Q: How do I prevent the cake from sticking to the pan?**
A: Grease the loaf pan thoroughly with butter or cooking spray, then dust it with flour, tapping out any excess. You can also use parchment paper to line the bottom of the pan.

**Q: Can I add other extracts to the cake?**
A: Absolutely! Feel free to experiment with other extracts, such as almond extract or orange extract, to customize the flavor of the cake.

**Q: What is the best way to zest a lemon?**
A: Use a microplane or zester to remove the zest from the lemon. Be careful to only zest the outer yellow layer of the lemon, as the white pith underneath is bitter.

This Glazed Lemon Supreme Pound Cake is a delightful treat that’s perfect for any occasion. With its bright lemon flavor, moist texture, and beautiful glaze, it’s sure to become a favorite. Happy baking!