Lemon Pound Cake: How to Get That Perfect Glaze
Ingredients
Instructions
1. Preparation Phase (5 minutes)
- Preheat oven to 325°F (163°C) and generously grease a 10-inch bundt pan with butter, ensuring every groove is coated. Dust lightly with gluten-free flour, tapping out excess. This prevents sticking and creates a beautiful release.
2. Dry Ingredient Mixing (3 minutes)
- In a large mixing bowl, whisk together gluten-free flour blend, baking powder, salt, and xanthan gum (if needed) until completely combined. No streaks should be visible this ensures even distribution and prevents gritty spots in your lemon pound cake.
3. Cream Butter and Sugar (4 minutes)
- Using an electric mixer on medium speed, cream room temperature butter and granulated sugar until light and fluffy, about 4 minutes. The mixture should increase in volume and become pale yellow. This creates the tender texture that makes this gluten free lemon pound cake exceptional.
4. Add Eggs and Aromatics (3 minutes)
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon zest, lemon juice, and vanilla extract until just combined. The mixture may look slightly curdled this is normal.
5. Alternate Wet and Dry Ingredients (3 minutes)
- Add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix on low speed just until combined after each addition overmixing develops gluten alternatives in ways that can create density.
6. Baking the Perfect Cake (65 minutes)
- Pour batter into prepared bundt pan, spreading evenly. Tap pan gently on counter to release air bubbles. Bake for 60-70 minutes, until a wooden skewer inserted into thickest part comes out with just a few moist crumbs attached. The top should spring back when lightly touched.
7. Cooling Protocol (15 minutes)
- Cool in pan for exactly 15 minutes—no longer or the cake may stick. Turn out onto a wire cooling rack set over parchment paper. Cool completely before glazing, about 45 minutes.
8. Creating the Perfect Glaze (5 minutes)
- Whisk together sifted powdered sugar, lemon juice, lemon zest, and vanilla extract. Add milk 1 tablespoon at a time until glaze reaches perfect consistency it should coat the back of a spoon but still pour easily. This lemon glaze for bundt cake should be applied while cake is completely cool for best absorption.
Glazing Technique (2 minutes)
- Pour glaze slowly over cooled cake, allowing it to drip down all sides. Use a spoon to guide glaze into any uncoated areas. Let glaze set for 15 minutes before serving for clean slices.
