Ingredientes para Lemon Glazed Pound Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Fresh Lemon Juice
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Glazed Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Lemon Glazed Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 tablespoon lemon zest.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, combine 1/4 cup fresh lemon juice, 1 cup buttermilk, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter and sugar mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup: In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup fresh lemon juice. Cook over low heat, stirring constantly, until the sugar dissolves.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, poke holes all over the top using a large fork.
- Pour the lemon syrup evenly over the cake, allowing it to soak in.
- Prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar and 3 1/2 tablespoons fresh lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if needed to reach desired consistency.
- Pour the glaze over the top of the cooled cake, allowing it to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
250g
Fat
51g
Carbs
29g
