Lemon Pound Cake with Lemon Curd Glaze Recipe | Wolf Gourmet
Citrus flavors brighten this pound cake. Serve with a scoop of vanilla ice cream for an especially decadent delight.
Ingredients
- 3¼ cups (406 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (3 grams) salt
- 1 cup (227 grams) unsalted butter, softened
- 2 1/3 cups (467 grams) granulated sugar
- 3 large eggs (150 grams) plus 1 large egg yolk (19 grams), room temperature
- 1 tablespoon (13 milliliters) vanilla extract
- 1 cup (240 milliliters) whole milk, room temperature
- ¼ cup (60 grams) lemon curd
- 2 tablespoons (30 milliliters) lemon juice
- 1 tablespoon (6 grams) grated lemon zest
- Nonstick baking spray with flour
- 1 cup (120 grams) confectioners’ sugar, sifted
- 2 tablespoons (30 grams) lemon curd
- 1 tablespoon (15 milliliters) lemon juice
- 1 to 2 teaspoons (5 to 10 milliliters) water
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