Old Fashioned Lemon Glazed Pound Cake

Step by step: Old Fashioned Lemon Glazed Pound Cake

• Step1

  Sift together 300 grams (11 oz) of flour, 70 grams (2 oz) of cornstarch and 5 grams of baking powder.

• Step2

  Lightly brush your cake pan with melted butter. Sprinkle with flour, tap the pan to distribute evenly and shake off the excess flour.

• Step3

  Zest and juice two lemons.

• Step4

  Place 300 grams (11 oz) of sugar, the lemon juice and zest, 10 grams of vanilla sugar or a teaspoon of pure vanilla extract and 270 grams (10 oz) of soft butter in the bowl of a stand mixer. Cream until pale, smooth and creamy, for about 5 minutes.

• Step5

  Meanwhile, break 7 eggs into a bowl and mix.

• Step6

  Alternate adding the eggs and flour in 3 stages on low speed, mixing just until combined.

• Step7

  Pour into the prepared cake pan. Bake at 190°C (375°F) for about 50 minutes. Test for doneness – an inserted wooden skewer should come out clean.

• Step8

  Cool slightly in the pan. Unmold and cool completely on a rack.

• Step9

  Make the lemon glaze: Sift 150 grams (5 oz) of powdered sugar into a bowl. Add 30 ml (1 fl oz) of lemon juice, and mix.

• Step10

  Pour the glaze over the cake. The cake is ready to serve! Enjoy! You might like our southern lemon buttermilk cake, and Austrian lemon poppy seed cake.