Old Fashioned Lemon Glazed Pound Cake



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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)

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.



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