Soft and buttery vanilla pound cake balanced with just that right amount of tangy lemon glaze.
This weekend’s weather was amazing! Sun, sun and.. uhm, did I mention sun? To celebrate it, we decided to have a lazy weekend: lazy food, lazy drinks, a very sunny balcony ánd an amazing boyfriend! What more could a girl ask for? ♥ It’s the little things we should enjoy, right?
Anyway, although I was enjoying my lazy time, I managed to do some baking too! Yes, baking is included in relaxation-time 😉 As I roamed the fridge for leftover ingredients, I found some whipping cream, grapes and a couple of lemons. Now, as you might know, I love lemons. And as these were sitting around being purpose-less in my fridge, I decided it was time to add another lemon recipe to my list: Lemon glazed vanilla pound cake.
As usual, this cake is super easy to make! The pound cake takes a couple of standard ingredients, which you’ll probably have at home. I’m always happy to save an extra trip to the grocery store (as I drop too many items in my shopping cart every.single.time ^^”) As for the glaze, it requires just 2 simple ingredients. No fanxy recipe today, pure basics. Today’s recipe is just like my recipe for ginger mini lime pies: I can’t be any easier.
To make the pound cake, you will cream some butter and sugar. Make sure your butter is at room temperature, or there will be no creaming. Then, you will add your eggs one by one. You can use a standing mixer, hand held mixer or just a old-fashioned whisk. It’s all up to you. Once mixed, you will switch to a spatula. Add half of your dry ingredients and half of the buttermilk. Fold to incorporate it to a batter. Finally, add the rest of the ingredients and fold once more. Make sure you don’t overmix the batter or you’ll end up with a dry pound cake. No good. Bake the cake at 170C for about 40-45 minutes or until a cake tester comes out clean. Let your cake cool completely before you start the glaze.
To make the glaze, just mix some lemon juice, lemon zest and confectioner’s sugar, using a simple whisk. The glaze should be slightly thick, but still a bit runny so you can drizzle it over the cake. If you find the glaze too runny, add some more confectioner’s sugar. If it’s too thick, add some more lemon juice. The glaze is really a matter of personal preference. If you don’t like bits-and-pieces in your food, you could even leave out the lemon zest. Adjust the ingredients to your liking. 🙂
- 200 g all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 3 eggs
- 120 g unsalted butter, room temperature
- 300 g caster sugar
- 120 mL buttermilk*
- 2 tsp vanilla extract
- 1 large lemon, zest and juice
- 250 g confectioners sugar
- Preheat the oven to 170C and line a baking tin with baking paper.
- In a small bowl, mix the flour, baking soda and salt. Set aside.
- In a large bowl, cream the butter and sugar.
- Mix in the eggs one by one, add the next when the other has been incorporated completely.
- Fold in half of the flour mixture, half of the buttermilk and the vanilla extract.
- Once combined, fold in the rest of the flour mixture and the buttermilk.
- Pour the batter in the baking tin and bake for 40-45 minutes at 170C or until a cake tester comes out clean.
- Transfer the cake to a cooling rack and let it cool completely.
- To make the glaze, mix the lemon juice, lemon zest and sugar to a smooth mixture.
- Drizzle over the cooled pound cake and let the glaze set.
- *Make your own buttermilk by adding 1 Tbsp vinegar to 1 cup of milk.