Glazed Lemon Pound Cake

Phil’s birthday is at the end of January, a perfect time for lemon desserts. He loves lemon stuff, and by the end of January we’re all looking for a little zing and a little hint of the spring to come.

This pound cake recipe is from America’s Test Kitchen Family Baking Book. I used my own recipe for the lemon glaze on top (glaze recipe at bottom). I like a zest and tart-sweet glaze to complement and lighten the buttery pound cake. This is delicious, especially with some strawberries on the side!


  • 1 1/2 cups (6 oz) cake flour [I didn’t have cake flour so I substituted all purpose flour by removing 2 tbsp of the flour and adding 2 tbsp corn starch – that’s the formula for converting each cup of cake flour]
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (8.75 oz) sugar
  • 4 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 2 tsp fresh lemon juice
  • 16 tbsp (2 sticks) unsalted butter, melted and hot
  • Lemon Glaze (recipe below)


Set oven rack to middle and preheat to 350 F. Grease and flour an 8.5″ x 4.25″ loaf pan (I used a glass pyrex loaf pan). Whisk flour, baking powder and salt in a medium bowl.

Use food processor to process the sugar, eggs, vanilla, zest, and lemon juice until combined, about 10 seconds. With machine running, pour hot melted butter through feed tube steadily until combined, about 30 seconds. Pour mixture into a large bowl.

Sift 1/3 of flour mixture over egg mixture and whisk to combine until just a few streaks of flour remain. Repeat twice more, then whisk until most lumps are gone. Do not over mix.

Scrape the batter unto the prepared pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.

Bake until a toothpick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan half-way through baking.

Let cake cool in pan for 10 minutes, then remove from pan and set on wire rack and let cool completely, about 2 hours, before glazing.

Cat’s Lemon Glaze:

  • 2 cups confectioner’s sugar
  • 1/4 cup lemon juice (fresh)
  • 1 tbsp lemon zest

Whisk all together, glaze should be very thick. Add more confectioner’s sugar if needed. Drizzle over loaf, leave it especially thick on top, and allow to set until hard, about 15-20 minutes.


Glazed Lemon Cookies


Phil’s birthday is coming up and he loves lemon, so I made Martha Stewart’s glazed lemon cookies. The glaze is the best part. I wanted to eat all of the leftover glaze but I maintained just enough self control  and licked the spoon when I was done. Yum.  🙂
They’re super easy… this recipe’s definitely a keeper. Took only 1.5 hours from start to finish, with lots of time between for cooling. Also, they’re all items I keep in the house. Easy.
The recipe took a total of 4 med-large lemons (zest of all 4, juice of 3)…. it tastes like spring in a cookie!

If only spring would come… tomorrow’s supposed to snow. Hope it skips us.  🙂
Hope these cookies last until his birthday party too!

Ingredients: COOKIES

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Ingredients: LEMON GLAZE
2 cups confectioner’s sugar
2 tbsp lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. 
In medium bowl whisk glaze ingredients (2 cups confectioner’s sugar, 2 tbsp lemon zest, and 1/3 cup lemon juice). Spoon glaze over cookies and let set, about 1 hour. [This is a glaze, not icing, so it shouldn’t be thick but it will cool and make a hard glaze over the cookie]
Maybe I’ll bake something else tomorrow if we do have a snow day after all.

Lemon Tassies

Not my photo, but they looked exactly like this.

So the Christmas cookie vote of 2010 didn’t work well because I was planning to make so many of the traditional cookies that I could only make the winner of the vote for a new cookie. That turned out to be lemon tassies, cookies that didn’t really work for Christmas, but would be great for summer or spring.

I cheated and bought the Barefoot Contessa’s Lemon Curd, which is delicious [although I wasn’t satisfied with Stonewall Kitchen’s delivery practices… I ordered them on 12/17 with 2-3 day priority shipping and they didn’t arrive until the evening of 12/24! So I had to whip up a batch at the last minute on Christmas morning].

The dough was a little too plain for our taste. I used Paula Deen’s recipe for the dough. Next time I’ll try Martha Stewart’s recipe. I like the idea of a little zest in the dough, and perhaps a little thinner dough too.
The curd was out of this world. I’m hooked on it. I’ll just have to buy it elsewhere.

Dough for Tassie Cups:
1 (3-ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

For the Tassie Cups: Place all of the ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.

Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned. Remove from tray when cooled and fill with curd.

Lemon Bars

After checking a bunch of lemon bar recipes, I went with the Gourmet Magazine recipe (Sarah Moulton) on the Food Network because it had the best feedback and wasn’t super tart.
They were very good, and had a brown-sugar shortbread base, which held up well.
I took the suggestions in the comments to refrigerate the bars for a good amount of time before cutting. It also helps to keep them refrigerated until a little while before serving, or the lemon curd gets too soft. Put the confectioner’s sugar on right before serving.
I forgot to take a picture again, but they looked like this one: