Glazed Lemon Cake

The glazed lemon pound cake is one of the most popular desserts out there. In addition to having a smooth texture and a pungent smell, it is very easy to prepare, as well as being highly desirable.

The strength of the flavor that the lemon has will contrast very well with the nuts, which will give your dessert a lot of texture. So we invite you to prepare this recipe.

Ingredients

• 2 large eggs
• 90 ml lemon juice
• 100 g of icing sugar
• 100 g of roasted walnuts
• 60 g brown sugar
• 100 ml grams of sunflower oil
• 25 g small baking soda
• 50g butter
• 15 g of salt
• 15 g vanilla extract (optional)
• Lemon zest

Preparation

• Start by crushing the walnuts in a bowl and reserve to add later.
• In a deep bowl, stir the eggs until the white and yolk are combined.

• Add the sugar to the eggs. And, with the help of the mixer, dissolve the sugar crystals.
• In a separate bowl, sift the flour and baking soda.
• Add the powders to the eggs and continue beating until smooth.
• Slowly add the lemon juice while continuing to beat.
• Add the sunflower oil, lemon zest, and vanilla extract if you want to use it. Beat everything for a long time, until you have a homogeneous mixture.
• You can add a tablespoon of salt to highlight the sweetness of the cake.
• Preheat the oven to 170 degrees.
• Butter and flour a container, subsequently pouring the mixture into it.
• Take it to the oven and leave it to bake for about 45 minutes.
• After this time, remove your cake from the oven and let it cool for 15 or 20 minutes, then turn it over and let it cool completely. Doing it this way will prevent the cake from deforming once you remove the mold.
• When you have unmold, sprinkle the entire surface of the cake with icing sugar and lemon zest, remember to be generous so that it is well covered.

• Keep in mind that you must wait for it to cool completely before serving.
• Now you can take it to the table to accompany a dinner, serve it as a snack with tea or coffee or simply reserve it in the fridge to be consumed later.

Additional tips

• The suggested ingredients will be enough to make a dessert for seven people, normally using a 9-inch pan.
• Remember that the eggs and butter should be at room temperature.
• Keep in mind that when you pour the mixture, it should not reach the top of the mold. You only have to cover half of it, as it will grow twice as much. So, take this recommendation especially into account.
• To make sure your cake is perfectly baked, feel free to do the knife test. To do this, insert the tip of a pointed knife into the cake. If when you remove it, it comes out clean, it means that it is ready. But, if on the contrary, it comes out with a bit of sponge cake, it is because it is not completely set.

• If you prefer, you can  unmold after fifteen minutes after it has cooled down, as it speeds up this process. Although depending on the size of the cake, you run the risk of it becoming deformed.

More Recommendations

• Another way that exists to prepare this recipe is to put lemon juice and orange juice in half.
• Due to the amount of liquid in this recipe, the dough may be a little watery. What you can do is, in case you notice that it is not consistent enough, add a little more flour.
• The mold you select depends a lot on the final appearance of the cake, look for an attractive one to make it look better.
• Cooking times are difficult to estimate, so do not be discouraged if your cake does not turn out well the first time, keep trying until you can learn the appropriate times according to the oven you have.

How did this recipe come out for you? What variants have you used? Tell us about your recipe or the experience of your guests! And remember: your guests will be delighted with it.