Glazed Lemon Pound Cake: Good Cake Karma
As a yoga teacher, I am always trying to spread some good energy out into the world. What better than a Glazed Lemon Pound Cake to create good karma all around at my recent teachers meeting?! You may think yoga teachers wouldn’t want cake or sweets, but really it’s all about balance. When you take care of yourself and generally eat well, you can easily add in treats.SEE THE RECIPE
As a yoga teacher, I am always trying to spread some good energy out into the world. What better than a Glazed Lemon Pound Cake to create good karma all around at my recent teachers meeting?! You may think yoga teachers wouldn’t want cake or sweets, but really it’s all about balance. When you take care of yourself and generally eat well, you can easily add in treats. In fact, we burn a lot of calories teaching so in that regard might need a little more cake than the average person. I am ok with that. I like cake. And I love lemon, especially this time of year.
This cake takes only 15 minutes to prepare, and I happened to have all the ingredients on hand. I could tell there was a lot of good energy already! I pulled out my favorite pan, which is a stoneware Bundt pan. I love using this pan because of the fun shape, and I find the finished cake is easy to slice and serve.
Begin by buttering the pan, getting into all of the creases.
Then add about a ¼ cup of flour and tap it around …
… until it gets into all the grooves. This helps prevent it from sticking. In yoga, we prepare carefully for a pose before we begin, thinking about foot position, breathing, etc. In baking with a pan with grooves, attention to careful preparation is also important!
To begin just mix the sugar and the butter at medium speed, scraping every minute or so for about 3 minutes.
When the butter mixture is creamy, add the eggs one at a time.
After all the eggs are incorporated, you’ll have a wet batter.
Next, get the other ingredients ready. I measured the buttermilk and put the flour, salt, baking soda and baking powder onto a sheet of wax paper. No need to mix the dry ingredients, just toss them on the pile.
Then zest one lemon with a Microplaner or zester and juice it – I was able to get the 1 Tablespoon for the batter and the 2 teaspoons for the glaze out of one juicy lemon. Ah, the universe was responding to my call for good karma!
With the batter ingredients all ready and waiting, add some of the dry ingredients to the mixing bowl – I just used a large measuring cup to scoop up and add about a third of the dry ingredients.
Mix until just moistened and then add about half of the buttermilk.
Continue with the second third of the dry ingredients, then the second half of the buttermilk, and, finally, the last of the dry until just moistened. Basically, alternate adding the ingredients until everything’s gone into the mixer. Then, mix in the lemon zest and 1 Tablespoon of the juice. Fresh-squeezed juice gives this cake an amazing lemon flavor!
The final batter will be thick. Put it into the prepared pan and spread it around to even it out a bit.
The cake is ready for the oven!
After 60 minutes, my cake was golden brown and my cake tester came out clean.
After 10 minutes, flip the cake out of the pan. Put a serving plate on the top of the Bundt pan …
… and then, holding the plate on top of the pan, flip it quickly.
Give the pan a little shake and you should feel the cake fall out onto the plate. Say a quick ode to Ganesha, the remover of all obstacles in the yoga world, and lift the pan up off the cake.
Beautiful. Give it a gentle nudge to center it, if necessary. If the cake is sticking and not dropping out, flip it back over and use a butter knife to loosen the edges and try again. I have been known to piece a cake together a bit, if part of it sticks.
Now let the cake cool completely and make the lemon glaze. Simply mix the powdered sugar, lemon juice and 1 Tablespoon of milk.
If the glaze seems like it will pour onto the cake and flow down the sides, you’re done. Test it by flowing it off the mixing spoon. If it isn’t flowing, add another ½ Tablespoon milk at a time until it seems right. You want it thick enough so that most of this delicious, tangy glaze ends up on the cake — not pooling entirely in the middle and on the sides.
When the cake is cool to the touch, add the glaze. Just begin by pouring it onto the center of the cake a little toward the outside edge. Experiment with what works to get it to flow prettily down the sides.
I am not an expert at this, but in the end I think it turned out nicely.
Good karma all around! Since this cake serves so many, I often save half for home and take half to a meeting. I have even been known to send a plate of cake slices to friends leaving on a road trip. This cake is far superior to coffee shop cake, and makes a great snack break on the road. If you love lemon, I hope you’ll try this Glazed Lemon Pound Cake and let me know what you think.
Check back in a few days when Becky cooks up a tasty chicken dinner perfect for guests.
Liz is paid to write for the Land O'Lakes Recipe Buzz® Blog.
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