Lemon-Glazed Pound Cake

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Yesterday’s recipe was also a lemon cake, but when I spotted this one in my recipe box, I had to share it because I am still in a lemon mood. The cake looks so lovely for springtime with the garnishes of fresh mint, lemon twists, and fresh strawberries.

Lemon-Glazed Pound Cake with Strawberries

Pound Cake:

1-1/4 cups unsalted butter,  room temperature
2-3/4 cups granulated sugar
5 eggs, room temperature
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon freshly grated lemon rind
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk

Lemon Glaze:

1/3 cup unsalted butter
2 cups powdered sugar
3 Tablespoons fresh lemon juice


Twists of fresh lemon peel
Fresh mint sprigs
Fresh strawberries, whole or sliced

1.  Heat oven to 350 degrees.  Grease and flour a 10-inch tube pan.
2.  For cake:  Cream butter with electric mixer until light.  Gradually beat in sugar until light and fluffy.  Beat in eggs, one at a time.  Beat in lemon juice and rind; beat 5 minutes, scraping bowl occasionally.  Sift flour with baking powder and salt.  Add alternately with evaporated milk, beating until blended.  Pour into prepared tube pan and bake for 1 hour 10 minutes, or until a tester inserted near the center comes out clean.  Cool cake in pan for 10 minutes.  Turn cake out onto wire rack to cool completely before glazing.
3.  For glaze:  Melt butter in a small saucepan over low heat. Stir powdered sugar and lemon juice into pan, keeping on low heat.  Beat until glaze is smooth and of good spreading consistency.  Place cake on a decorative serving platter.  Drizzle glaze evenly over top of cake.
4.  Decorate top of cake with lemon twists and mint sprigs.  Garnish platter with fresh strawberries.

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