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Lemon Pound Cake with Thin Lemon Glaze
A tender, buttery lemon pound cake baked in a loaf pan and finished with a thin, soak‑in lemon glaze. The cake is light despite its rich ingredients, thanks to a long creaming of butter and sugar and a small amount of chemical leaveners. Perfect for a winter pick‑me‑up or any time you want a not‑too‑sweet slice of cake.
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Cost Breakdown
Critical Success Points
- • Cream butter and sugar until pale and fluffy (≈10 min).
- • Add room‑temperature eggs one at a time while mixing.
- • Alternate dry and wet ingredients, ending with dry, and stop mixing as soon as flour is incorporated.
- • Bake until a deep golden crust forms and a tester comes out clean.
- • Poke holes and pour thin glaze while cake is still warm.
Safety Warnings
- • Handle hot oven and hot glaze with oven mitts.
- • Use caution when zesting lemon to avoid slipping.
- • Skewer is sharp; keep fingers clear.
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