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Most of the puddings belong to the kitchens of Anglo-Saxon and French origin.
There are different variants of the pudding, mostly sweet, but there are salty variants all of them delicious. We will teach you how to make one from lemon, so that you do not miss anything of this recipe in which we explain how to make lemon pound cake glazed.




What is glazed lemon pound cake


The word “pound cake,” it has a true etymological chain, you see, it comes from the English pudding and it is estimated that this one of the French boudin that on its part derives from the Latin botellus which has as meaning “small sausage” referring to the form of wrapping that had the pound cake during the Middle Ages.


The glazed lemon pound cake is perhaps one of the most traditional ways of making a rich pudding, which is to make that kind of cake that is the pudding (from its origin in England) and then add a rich lemon glaze.


How to make glazed lemon pound cake



The best thing about making a pound cake like the one we tell you then is that if you’ve ever made any kind of cake, you’ll notice it’s very easy to make from ingredients like eggs, flour or lard.


In addition, you will add an egg-based icing (clara), lemon and sugar and the result is a delicious recipe, ideal to accompany at tea time, or as breakfast for your children.


How to make glazed lemon pound cake – ingredients


Ingredients (for about 12 portions)


  • 150 g of Lard
  • 1 cup of sugar
  • 1 lemon zest
  • 3 buds
  • 1/2 Cup lemon juice
  • 300 g flour
  • 1/2 Cup cornstarch
  • 1 CDA. Bowl of baking powder
  • 1 1/2 Cup of milk
  • 3 Snow Whites
  • Flour and butter (for the mould): Qty. nec.
  • Zest and lemon slices (to decorate): Qty. nec.
For the glaze
  • 1 Clear
  • 2 cups of impalpable sugar
  • 2 tbsp.. of lemon juice


How to Ahcer lemon pound cake glazed – step by step




We started beating the butter with the sugar until we had a cream. Add the zest of the lemon peel and the yolks, from one to the other, while stirring.


Remove and add the lemon juice and mix well. Add the flour previously sifted with corn starch and baking powder, alternating with the milk, gradually as the ingredients are integrated. Incorporate the Whites twice.


Mix with surround movements. Pour the preparation into a pound cake mould with a central ring and 20 cm in diameter previously greased and floured.


Bring to preheated oven at moderate temperature for approximately 1 hour. Remove. Allow to warm and unmold. Once cold, bathe with the glaze and decorate with zest and slices of lemon.


How to prepare the glaze:


Place the light in a container. Lightly detach it and add the sugar and lemon juice, slowly until the glaze has a creamy and sliding consistency.


We hope you liked it and that degustéis the best and most natural glazed lemon pound cake.

About the author

William Johnson

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