buttery Lemon Pound Cake drizzled with a sweet, tangy lemon glaze. This cake is the perfect balance of richness and brightness, making it ideal for any occasion—from afternoon tea to special ...

With a tight, dense crumb, moist texture, lots of lemon and mild sweetness, this vibrant cake has spring written all over it.

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 ...

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

Leave the oven turned on. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. For the lemon glaze, mix together the lemon juice, zest and icing ...

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached ...

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for ...