Vanilla Lemon Pound Cake
User Reviews
5
Vanilla Lemon Pound Cake
Description
The Vanilla Lemon Pound Cake blends all-purpose flour, sugar, unsalted butter, eggs, vanilla bean paste, lemon zest, and lemon juice to create a richly flavored batter. The flour includes a small amount of baking powder for lift, and kosher salt balances the sweetness.
Butter and sugar are creamed until fluffy, then eggs are incorporated one at a time. Lemon zest and juice plus vanilla bean paste add fragrance and citrus brightness. The batter is alternately mixed with flour and milk, producing a smooth consistency that bakes into a moist, dense cake.
Once baked in a 9x5 loaf pan until a toothpick comes out clean, the cake cools before being coated with a glaze made from powdered sugar, lemon juice, vanilla bean paste, and half and half. This glaze adds a sweet-tart finish and shiny appearance.
The pound cake can be served as a dessert or with tea and coffee, showcasing a balance of vanilla warmth and fresh lemon brightness in every slice.
Ingredients
For pound cake:
- 1-1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1-1/2 cups granulated sugar
- 3/4 cup butter room temperature, unsalted
- 3 egg large
- 1 tablespoon vanilla bean paste
- 1 lemon zested
- 3 tablespoons lemon juice fresh
- 1/2 cup milk whole
For glaze:
- 1-1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla bean paste
- 1 tablespoon half and half possibly more
Instructions
For pound cake:
- Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
- In a medium sized mixing bowl add flour, kosher salt, and baking powder, Whisk to combine and set aside.
- In the bowl of an electric mixer add sugar and butter. Mix on medium-high speed for about 3 minutes or until the butter and sugar are fluffy.
- On low speed add in the eggs one at a time. Scrape down the sides of the bowl after each the addition of each egg.
- After the eggs are incorporated mix in the vanilla bean paste, lemon zest, and lemon juice.
- Mix in 1/3 of the flour mixture, followed by 1/2 of the milk, and repeat until all the ingredients are incorporated.
- Add the batter to the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool and cover with glaze.
For glaze:
- Add powdered sugar, lemon juice, vanilla bean paste and half and half to a bowl. Stir to combine until there are no more lumps.
- The glaze should be thick but pourable. If it’s too thick add a little more half and half. If it’s too thin add more powdered sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 253kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 300mg | 13% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
