There’s something irresistibly refreshing about a moist, buttery Lemon Pound Cake drizzled with a sweet, tangy lemon glaze ... Made with real lemon juice, zest, and buttermilk, this cake ...

1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

Beat in the vanilla and the lemon zest ... Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. 4. Make the Glaze: In a medium ...

The sweet-tart lemon glaze dresses the ... this fine-crumbed pound cake boasts lots of bright citrus flavor — both the cake and the icing contain the zest and juice of orange and lemon.

You'll need three lemons and a short list of pantry staples to make this moist, tender cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up and ...

Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.