If there is one thing I have discovered about myself in the past couple months, is that I love citrus desserts. And given the current situation in my city, going out is not an option. I could order in but didn’t feel like it. The only option left was to bake something myself. So that’s what I did! A decadent vanilla pound cake topped with a lemon glaze served alongside coffee/ tea.

“Nothings beats a warm vanilla pound cake drizzled with some lemon glaze served alongside evening tea or coffee”

Last year was all about the banana bread  (I did share my version of a healthy eggless banana bread with chocolate chunks) and now I can see myself baking this more than once a month already. Not only because this recipe is simple and literally takes 15 minutes to combine everything together and put it in the oven but also because it’s so versatile! I can already think of 10 variations of this recipe. To name a few would be switching the lemon glaze to an orange glaze or a key lime glaze, adding some white chocolate and macadamia nuts to the batter, adding spoonfuls of strawberry compote, swirling in some Nutella/ peanut butter or any spread of choice and so much more!

A pound cake, as far as I understand, is a denser cake that got its name because the traditional recipe called for one pound of each, butter, sugar, eggs and flour. The recipe I used originally turned out to be a disaster! It was a hard pass. I then tweaked the ingredients, quantities and baking time to get something that resembled in taste and texture to a pound cake. After another attempt I figured out a recipe that is simple, quick, easy and gives the right result.

Print

Eggless Vanilla Pound Cake with Lemon Glaze

A quick and simple recipe of vanilla cake with a tart but sweet lemon glaze

Course Dessert, Snack

Prep Time 15 minutes

Cook Time 40 minutes

For Lemon Glaze 5 minutes

Servings 1 Loaf

Ingredients

For Vanilla Pound cake

• 3/4 cup All purpose flour
• 3/4 cup Whole wheat flour
• 75 grams Butter (room temprature)
• 1/2 cup Condensed milk
• 3/4 cup Milk (room temprature)
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Vanilla essense
• 2 tbsp Granulated sugar
• 1+1/2 tsp Fresh lemon zest (optional)

For Lemon Glaze

• 1 cup Icing sugar
• 1 tsp Lemon Juice
• 1 tsp Fresh lemon zest
• 1 tsp Milk (chilled)

Instructions

For the Vanilla Pound Cake

1. The recipe is pretty straight forward. Combine sugar, butter and all the wet ingredients in a bowl. Mix until fully combined.

2. Granulated sugar dissloves easily but incase any trouble, let the mix sit for no more than 5 minutes.

3. Sift all the dry ingredients in a seperate bowl.

4. Preheat your oven at 200°C/ 392°F.

5. Gradually start adding your dry ingredients to the wet ingredient in parts.

6. Mix it together with a spatula using the cut and fold method.

7. Add lemon zest. The batter would be a little thicker than the ribbon consistency.

8. Pour the batter in a greased and lined 8 inch loaf tin and bake in the preheated oven for 30-35 minutes or until it passes the skewer test.

9. Let it cool for about 20 minutes or until at room temperature.

For Lemon Glaze

1. Add castor sugar and a tsp of milk to a bowl and whisk until lumps form.

2. Add in a tsp of lemon juice as well as the lemon rind.

3. The glaze should be of a thick consistency that is easy to pour but not runny.

Pour the glaze on top of the cake and serve warm.

Recipe Notes

• I used the regular salted butter but if you're using unsalted then be sure to add half tsp of salt to your batter.
• Do not over mix the batter. Use light strokes to mix everything together.
• Always roll the lemon on a flat surface first to release juices. Zest the lemon before you juice it to get the maximum flavour.
• You can skip adding the zest to the batter of you want a simple vanilla pound cake. It is completely optional.
• You can adjust the sugar depending on your preference.
• You can add just half cup milk to the batter and gradually add the remaining as needed in your batter before adding lemon zest.
• If the top of your cake starts browning before the rest of it cooks, cover it with a piece of tin foil to avoid burning.
• Bake the cake at 200°C/ 392°F for the first 25 minutes and then lower it to 180°C/356°F if it is still runny at the bottom. 
• As tempting as it may seem, do not pour the glaze on top of a hot cake. The sugar will melt completely. 
• If you find the consistency to be too thick, add another tsp of milk to the glaze. 
• If you prefer a more citrus glaze then check out the recipe here.