Glazed Lemon Pound Cake with Pistachios
From the MolalaCook kitchen · 烘焙手記
Glazed Lemon Pound Cake with Pistachios
開心果檸檬糖霜磅蛋糕
Fresh zest goes into the sugar and fresh juice goes into the glaze.
▶ Watch the recipe
Before you begin
Bake this small lemon loaf in an 18 × 8 cm tin, then finish it with chopped pistachios. For a white glaze that stays on the loaf, let the cake cool and hold back the last few drops of juice until you see the consistency.
Method 做法
Make the lemon sugar
Grate just the yellow part of the lemon peel directly into the sugar. Beat the softened butter, then add the lemon sugar in stages. Continue beating until the mixture turns noticeably pale.
See this stage at 2:02 →
Add the eggs gradually
Beat in the eggs in five or six small additions, allowing each addition to blend into the butter. Sift in the cake flour and baking powder and fold until the last dry streak disappears.
See this stage at 3:20 →
Bake the loaf
Transfer the batter to a lined 18 × 8 × 6.5 cm loaf tin. Bake in a preheated oven at 180°C (356°F) for 30–35 minutes. Lift the loaf out and allow it to cool.
Glaze and finish
Stir the lemon juice into the icing sugar a little at a time. Stop when the glaze flows slowly from the spoon. Pour it over the cooled loaf and scatter chopped pistachios on top while the glaze is wet.
See this stage at 5:57 →
Watch & bake along
Glazed Lemon Pound Cake with Pistachios
✦Why grate the zest over the sugar?+
Tools for this recipe
Stainless Steel Pound Cake Pan (18 cm)
Use the 18 cm loaf pan for a narrow loaf. Check the width, depth and fill level against the recipe.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
