One cup of powdered sugar
Lime juice, 2 teaspoons
1.5 teaspoons of zest from a lemon
Instructions
Get Everything Ready: Ready your oven for baking at 350°F (175°C). Flour and grease three loaf pans that measure 9×5 inches.
Cream The butter and sugar should be beaten in a big basin until they are light and fluffy.
Flavor with Eggs: Beat in eggs one by one while adding them to the mixture. Add the zest, juice, and vanilla essence of the lemons and mix well.
Sift the flour, baking soda, salt, baking powder, and flour together in a separate dish. Combine the dry ingredients.
Using a back-and-forth pattern, gradually incorporate the dry ingredients into the butter mixture, beginning with the dry components and finishing with the sour cream. Combine just until well blended.
Bake: Evenly distribute the batter into the pans that have been prepared. After 50 to 60 minutes in the oven, remove the toothpick from the middle; it should come out clean.
Allow cakes to cool for ten minutes in the pans before transferring them to wire racks to finish cooling.
Prepare Glaze: Get the powdered sugar, lemon juice, and zest all mixed together in a smooth mixture.
After the cakes have cooled, it's time to glaze them.
Slicing and serving is best done after the glaze has set.
In summary
Vibrant tastes and a delightful texture come together in this recipe for Lemon Glazed Pound Cake, a take on a traditional dessert. Every bite is enticing because to the tart lemon glaze that goes well with the sweet, thick cake. The perfect cake for celebrations or a fun weekend snack, it will not disappoint.
Have fun whipping up this lemon pound cake, and may it brighten up your dessert spread with its refreshing citrus flavor!
