Glazed lemon cake. A lovely, simple Glazed Lemon Cake - perfect tea time treat. You'll love the bright lemon flavour, that it's so beautifully moist and only requires one bowl and a whisk! Cook's Notes for Glazed Lemon Pound Cake Loaf.

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I used this glaze on AR's "Lemon Gold Cake" and they were very very good together. My mother baked this light moist treat when I was a child. I loved it as much then as my children do now. You can cook Glazed lemon cake using 14 ingredients or less. Here is how you cook that.

Substances of Glazed lemon cake

You need 1/2 cup of butter.
Provide 1 1/2 cups of all purpose flour.
You need 1 cup of white sugar.
You need 3 of large eggs.
Prepare 1/3 cup of greek yoghurt.
You need 2 tablespoons of lemon zest.
Provide 1/4 teaspoon of salt.
Prepare 1/4 teaspoon of baking powder.
Prepare 1/4 teaspoon of baking soda.
Provide 1 tablespoon of lemon juice.
Prepare 2 teaspoon of vanilla extract.
Provide of Glaze.
Prepare 1/2 cup of icing sugar.
Prepare 1 tablespoon of lemon juice.

Glazed Lemon Cake Recipe photo by Taste of Home. Sweet, simple, luscious glazed lemon poppy seed bundt cake to bring sunshine to even the coldest of days. When it comes to lemon desserts, what I run into often is finding the right balance between tart. These delicious lemon bars are the perfect cross between a thin and moist lemon cake and brownies.

These recipes make in roughly 50 minutes from start to finish, and 9 moves. Get ready to keep up these recipes to get you by way of a engaged back-to-school time!. Here is how you make that.

Glazed lemon cake guidance

Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder..
Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice..
Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two..
Line a greased 8x4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top..
Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean..
If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between..
Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool..
Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm..
Allow the cake to cool completely before slicing..

This variation of a classic lemon Bundt cake comes with an extra kick of lemon flavour. Treat your taste buds with a slice of this light and refreshing dessert. This recipe for easy lemon glaze is made with only three ingredients—confectioners' sugar, milk, and fresh lemon juice or lemon extract. Brush or drizzle the lemon glaze on a warm or cooled cake. Lemon Glaze for Glazed Lemon Pound Cake.