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To make this lemon drizzle pound cake, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 2 lemons - ½ cup sour cream - ¼ cup fresh lemon juice - 1 cup powdered sugar (for glaze) - 2 tablespoons fresh lemon juice (for glaze) If you need to make some changes, here are some easy swaps: - For the all-purpose flour, use a gluten-free blend. - Instead of sour cream, plain yogurt works well. - If you want a vegan option, replace eggs with flax eggs. Use 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg. - You can use lemon extract instead of zest for a stronger lemon flavor. To bake this cake, you will need: - A 9x5 inch loaf pan - Electric mixer or whisk - Mixing bowls - Measuring cups and spoons - A wire rack for cooling - Parchment paper (optional for easy removal) These tools will help you create a moist and flavorful lemon drizzle pound cake. You will love how simple it is! For the full recipe, check out the details above. To make the lemon drizzle pound cake, gather all your ingredients first. Having everything ready makes the process smooth. Preheat your oven to 350°F (175°C). Greasing and flouring your loaf pan helps the cake come out easily. You can also line it with parchment paper. 1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 2. In a large bowl, cream together the softened butter and sugar. Use an electric mixer for best results. Mix for about 3 to 4 minutes. 3. Add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract and lemon zest. 4. Gradually add in the flour mix. Alternate with sour cream and fresh lemon juice. Start and end with the flour. Mix until just combined. Don’t overmix; this keeps the cake light. 5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 6. Bake for 50 to 60 minutes. Check with a toothpick in the center. It should come out clean. 7. When done, let the cake cool in the pan for 10 minutes. Then move it to a wire rack to cool completely. 8. For the glaze, whisk together the powdered sugar and lemon juice. Make it smooth and nice for drizzling. 9. Once the cake is cool, drizzle the glaze over the top. Watch it cascade down the sides. Stick to the 350°F (175°C) temperature for even baking. The total time from prep to serving is about 1 hour and 15 minutes. This includes 15 minutes of prep and 50 to 60 minutes of baking. Keep an eye on the clock. Remove the cake when a toothpick comes out clean. This timing is key to a moist and flavorful cake. For the best results, follow the full recipe. To keep your lemon drizzle pound cake moist, use sour cream. This adds creaminess and flavor. You can also add lemon juice to the batter. This enhances the lemon taste while keeping the cake tender. Another tip is to not overmix the batter. Overmixing can make the cake dense and dry. Ensure you mix until just combined for the best texture. One common mistake is skipping the butter softening step. Cold butter does not cream well and can lead to a heavy cake. Also, be careful with the baking time. Check your cake with a toothpick around the 50-minute mark. If it comes out wet, give it more time. Lastly, don’t rush the cooling process. Letting the cake cool in the pan first helps it stay moist. To apply the glaze, let the cake cool completely. This prevents the glaze from melting into the cake. Use a whisk to mix the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top, letting it flow down the sides. For a fun look, use a fork to create patterns in the glaze. This makes the presentation pop! Remember, these tips can help you create a moist and flavorful cake. For the full recipe, check out the Lemon Zest Delight Pound Cake. {{image_2}} For a fun twist, try adding blueberries. The sweet and tart berries mix well with lemon. Just fold in one cup of fresh or frozen blueberries into the batter before baking. This addition gives your cake a pop of color and flavor. Each slice becomes a delightful surprise with blueberries in every bite. You can enhance the lemon flavor in many ways. Add a teaspoon of almond extract for a nutty note. You can also mix in poppy seeds for a fun texture. For a tropical flair, try adding shredded coconut. Each of these flavors brings something unique to your lemon drizzle pound cake, making it even more exciting. If you need a gluten-free cake, I recommend using a gluten-free flour blend. Substitute the all-purpose flour with your favorite blend in the same amount. You may also want to add a bit of xanthan gum to help with texture. This way, you can still enjoy a moist and tasty lemon drizzle pound cake that everyone can enjoy. For the full recipe, check out the detailed steps above. To keep your lemon drizzle pound cake fresh, place it in an airtight container. This helps prevent it from drying out. If you wrap it tightly in plastic wrap before placing it in the container, it stays moist longer. Store it at room temperature for up to three days. If you live in a humid area, refrigerate it to avoid spoilage. You can freeze the lemon drizzle pound cake for later use. First, let it cool completely. Then, wrap it in plastic wrap tightly. After that, place the wrapped cake in a freezer-safe bag or container. You can store it in the freezer for up to three months. To enjoy, simply thaw it in the fridge overnight before serving. Lemon drizzle pound cake lasts about three days at room temperature. If stored in the fridge, it remains good for about one week. In the freezer, it can last up to three months without losing flavor. Always check for signs of spoilage, like an off smell or mold, before eating. This way, you can enjoy every bite of your delightful cake! For the full recipe, refer to the earlier sections. You can boost the lemon flavor by adding more lemon juice and zest. Try an extra tablespoon of lemon juice in the batter. You can also use a lemon syrup drizzle before the glaze. This adds a bright, tangy kick. If you love lemon, consider using lemon extract for an extra punch. Yes, you can use unsweetened yogurt in place of sour cream. Yogurt gives moisture and a nice tang. Use the same amount as the sour cream in the recipe. Greek yogurt works well too. It may add a slightly different taste, but it will still be delicious. To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. The edges should pull away slightly from the pan. If it still has wet batter, bake for a few more minutes. Keep a close eye on it to avoid overbaking. For the full recipe, check out the Lemon Zest Delight Pound Cake section. This blog post covered key steps for making a delicious pound cake. We discussed the ingredients, substitutes, and special tools you'll need. I shared clear, easy instructions and tips to avoid mistakes. You can even explore fun variations and clever storage methods. Remember, baking is fun and allows for creativity. Don't hesitate to try new flavors and enjoy each bite. Happy baking!

Lemon Drizzle Pound Cake

Satisfy your sweet tooth with a refreshing twist on a classic dessert – Lemon Zest Delight Pound Cake! This irresistible cake is bursting with zesty lemon flavor and topped with a sweet glaze for the perfect finish. In just over an hour, you can create a moist, delicious treat that's perfect for any occasion. Click through to discover the full recipe and bring a slice of sunshine to your table!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

½ cup sour cream

¼ cup fresh lemon juice

1 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes).

        Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the vanilla extract and lemon zest.

          Gradually add the flour mixture to the wet ingredients, alternating with the sour cream and fresh lemon juice, beginning and ending with the flour. Mix until just combined; do not overmix.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.

                  For the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and drizzle-able.

                    Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8

                        - Presentation Tips: Serve slices of the pound cake on a beautiful plate, garnished with lemon slices and fresh mint leaves for a pop of color. Enjoy with a cup of tea or coffee!