Glazed lemon cake. Gradually beat in soda just until blended. This review is for the GLAZE ONLY. I really love what adding butter to glazes does for them — so decadent!
You'll love the bright lemon flavour, that it's so beautifully moist and only requires one bowl and a whisk! Finished with a lemon glaze, this is a simple cake that you can whip up on short notice. Yoghurt keeps the cake moist so it lasts for days and days! – Glazed Lemon Pound Cake can be baked in loaves. You can have Glazed lemon cake using 14 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Glazed lemon cake
- It’s 1/2 cup of butter.
- It’s 1 1/2 cups of all purpose flour.
- You need 1 cup of white sugar.
- You need 3 of large eggs.
- Prepare 1/3 cup of greek yoghurt.
- You need 2 tablespoons of lemon zest.
- Prepare 1/4 teaspoon of salt.
- You need 1/4 teaspoon of baking powder.
- Prepare 1/4 teaspoon of baking soda.
- You need 1 tablespoon of lemon juice.
- It’s 2 teaspoon of vanilla extract.
- It’s of Glaze.
- It’s 1/2 cup of icing sugar.
- It’s 1 tablespoon of lemon juice.
Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. In a large bowl, combine the cake mix, gelatin, eggs, water and oil. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.
Glazed lemon cake instructions
- Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder..
- Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice..
- Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two..
- Line a greased 8×4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top..
- Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean..
- If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between..
- Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool..
- Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm..
- Allow the cake to cool completely before slicing..
Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Combine – Combine butter, powdered sugar and lemon juice in a medium bowl until smooth.; Warm and Drizzle – Once your cake, cookies or bread have cool completely, warm the glaze and drizzle over the top of the cake or bread!; You can also use a bowl to dip the top of muffins in the sweet glaze. This glaze recipe is so flexible, because you can thin it out or. The recipe is so easy and basic it has become my go-to glaze for Glazed Lemon Pound Cake and makes a great finishing touch. This icing recipe is just so simple.