Drizzle Pound Cake is a classic dessert that combines a rich buttery flavor with a refreshing citrus twist. This loaf cake is perfect for tea time or as a light dessert after your meals. The drizzle adds a sweet and tangy finish that elevates this cake to another level. Whether you’re hosting a gathering or simply indulging yourself, this recipe is sure to impress!
Why You Will Love This Recipe
This Drizzle Pound Cake is not only easy to make but also delivers a delightful explosion of flavors. The combination of lemon or orange zest brings brightness, while the buttery texture provides a satisfying mouthfeel. Ideal for any occasion, this cake can be dressed up with your favorite toppings or enjoyed plain. Plus, it’s a versatile recipe that allows room for creativity—swap citrus flavors or experiment with different drizzles!
Pro Tips for Making Drizzle Pound Cake
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a fluffier texture.
- Do Not Overmix: Mix the batter until just combined to avoid a dense cake.
- Check Cake for Doneness: Insert a toothpick into the center; if it comes out clean, the cake is done.
- Let It Cool: Allow the cake to cool slightly before drizzling to prevent the topping from soaking in.
- Flavor Variations: Experiment with different flavors in the drizzle, using milk or fruit juices.
Ingredients
Gather the following ingredients to create this delightful Drizzle Pound Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (60ml) milk
- 1 tbsp lemon zest or orange zest
- 1 tsp vanilla extract
- For the drizzle:
- 1 cup (90g) powdered sugar
- 2-3 tbsp fresh lemon juice or milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs, one at a time, mixing well after each addition.
- Step 4: Stir in the lemon zest and vanilla extract until well combined.
- Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt.
- Step 6: Gradually fold the dry ingredients into the wet ingredients until just combined.
- Step 7: Pour in the milk and mix gently until the batter is smooth.
- Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 9: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 10: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Step 11: For the drizzle, mix powdered sugar with lemon juice or milk until smooth and slightly runny.
- Step 12: Drizzle the mixture over the cooled cake and let it set before slicing.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, but if using salted butter, consider reducing the added salt in the recipe.
2. How can I store the pound cake?
Store the cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
3. Can I freeze Drizzle Pound Cake?
Yes, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.
4. What other flavors can I use for the drizzle?
You can use any fruit juice, such as lime or orange juice, or even milk to create variations.
5. What can I serve with pound cake?
It pairs well with fresh berries, whipped cream, or even a scoop of ice cream!
Conclusion
This Drizzle Pound Cake recipe is not only easy to follow but also exceptionally rewarding. With its buttery richness and refreshing citrus drizzle, it’s a treat that will certainly impress your family and friends. Give it a try, and enjoy a slice of homemade happiness that’s perfect for any occasion!