Glazed Lemon Pound Cake With Pudding
Presenting a golden exterior topped with a tangy lemon glaze and crushed pistachios, this unapologetically moist Glazed Lemon Pound cake will birth an affinity in you for all things lemony!
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Ingredients
- ½ cup Butter softned at room temperture
- 1 cup sugar
- 1 teaspoon vanilla
- 1 whole lemon
- 4 eggs at room temperature
- 5.1 oz. vanilla or lemon pudding mix
- ¼ cup oil
- 2 cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup yogurt any flavorless yogurt
lemon glaze
- 1 lemon juice
- 1 cup powdered sugar
Instructions
Lemon Pound cake
- Preheat the oven to 350°F (or 177 °C).
- Prepare the loaf pan or Bundt pan by coating it with butter or shortening. Set aside.
- Let the butter and eggs come to room temperature. Then, cream together your butter and sugar until softened. Add vanilla, lemon zest, and lemon juice.
- Add one egg at a time and keep mixing. Add pudding mix, oil, flour, salt, and baking powder. Mix until well-combined, but do not over mix.
- Add the yogurt and mix until well-combined.
- Pour the batter into the prepared pan. Bake the cake for about 55-60 minutes, or until golden brown and a toothpick or a skewer comes out clean.
Lemon Glaze
- Add 1 cup of powdered sugar into a bowl.
- Squeeze 1 lemon juice into the bowl and mix until all sugar is dissolved
- Allow the cake to fully cool down. Then poke the lemon pound cake with a skewer to create some holes. Drizzle the lemon glaze on top of the pound cake .
Video
Notes
You can dip the sliced lemon pound cake in melted white chocolate and sprinkle it with crushed pistachios.