Introduction: Old Fashioned Lemon Glazed Pound Cake
How to make chocolate and vanilla marble pound cake from scratch! Try this easy technique for swirling the batters into a beautiful marble cake.
Get the recipe with American measures (ounces)
Ingredients
Flour - 220 grams
Corn Starch - 50 grams
Baking powder - 5 grams
Butter - 200 grams
Sugar - 220 grams
5 Eggs
Salt - a pinch
Vanilla Sugar - 10 grams
Chocolate - 100 grams
Step 1:
Sift together 300 grams of flour, 70 grams of cornstarch and 5 grams of baking powder.
Step 2:
Lightly brush your cake pan with melted butter. Sprinkle with flour, tap the pan to distribute evenly and shake off the excess flour.
Step 3:
Zest and juice two lemons.
Step 4:
Place 300 grams of sugar, the lemon juice and zest, 10 grams of vanilla sugar or a teaspoon of pure vanilla extract and 270 grams of soft butter in the bowl of a stand mixer. Cream until pale, smooth and creamy, for about 5 minutes.
Step 5:
Meanwhile, break 7 eggs into a bowl and mix.
Step 6:
Alternate adding the eggs and flour in 3 stages on low speed, mixing just until combined.
Step 7:
Pour into the prepared cake pan. Bake at 190°C for about 45-50 minutes. Test for doneness – an inserted wooden skewer should come out clean.
Step 8:
Cool slightly in the pan. Unmold and cool completely on a rack.
Step 9:
Make the lemon glaze: Sift 150 grams of powdered sugar into a bowl. Add 30 ml of lemon juice, and mix.
Step 10:
Pour the glaze over the cake. The cake is ready to serve! Enjoy! You might like our southern lemon buttermilk cake, and Austrian lemon poppy seed cake.