Kyle’s Lemon Pound Cake With Reba’s Royal Glaze Recipe

This Kyle’s Lemon Pound Cake With Reba’s Royal Glaze Recipe is a buttery and dense recipe, which calls for rich buttermilk and a kick of Canadian whisky. It’s a classic, foolproof recipe, ready in about 2 hours.

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Kyle’s Lemon Pound Cake Recipe Ingredients

For the Cake:

• 1/2 cup (1 stick) salted butter, plus more for the pan
• 3 cups all-purpose flour, plus more for the pan
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice
• 1 cup buttermilk, well shaken

For Reba’s Royal Glaze:

• 2 cups confectioners’ sugar
• 1 tablespoon Canadian whisky
• 1 teaspoon finely grated lime zest plus 2 tablespoons lime juice
• 1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice

How To Make Kyle’s Lemon Pound Cake With Reba’s Royal Glaze

1. Prep the oven and pan: Preheat the oven to 350 degrees F. Thoroughly grease and flour a 10-inch tube pan (angel food cake pan) or a Bundt pan. Ensure every crevice is coated to prevent sticking.
2. Combine the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is crucial here to aerate the flour and ensure even rising. Set this aside.
3. Cream butter, shortening, and sugar: In a large mixing bowl with an electric mixer, beat the softened butter and vegetable shortening together for about 2 minutes until creamy. Add the granulated sugar and continue to beat for 5 more minutes. Do not rush this step; the mixture should be very light, fluffy, and pale yellow.
4. Add eggs and flavorings: Add the eggs one at a time, beating only until the yellow yolk disappears into the batter after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5. Alternate wet and dry ingredients: Reduce the mixer speed to low. Add the flour mixture and the buttermilk in alternating batches, beginning and ending with the flour mixture (3 additions of flour, 2 of buttermilk). Scrape down the sides of the bowl and mix only until the batter is well blended.
6. Bake and cool the cake: Pour the thick batter into the prepared pan and smooth the top. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15-20 minutes. Carefully turn the cake out onto the rack to cool completely.
7. Make and apply the glaze: While the cake cools, whisk together the confectioners’ sugar, Canadian whisky, lime zest and juice, and lemon zest and juice in a small bowl until smooth. The glaze should be thick but pourable. Drizzle the glaze over the completely cooled cake before serving.

Recipe Tips

• Why use shortening and butter: Butter provides the delicious flavor, while vegetable shortening (which has a higher melting point) helps stabilize the cake’s structure and creates a tender, velvety crumb typical of Southern pound cakes.
• The importance of creaming: Beating the fat and sugar for a full 7 minutes creates air pockets that are essential for leavening this dense cake. If you skimp on this time, the cake may be heavy and gummy.
• Room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. Cold ingredients will not emulsify properly, leading to a curdled batter and uneven baking.
• Glaze consistency: If the glaze is too runny, add a tablespoon more of powdered sugar. If it is too stiff to drizzle, add a teaspoon more of lemon or lime juice.

What To Serve With Kyle’s Lemon Pound Cake

This citrus-infused cake is perfect for afternoon tea or dessert.

• Fresh berries (strawberries, blueberries, or raspberries)
• A dollop of sweetened whipped cream
• Hot coffee or Earl Grey tea
• A scoop of vanilla bean ice cream

How To Store Kyle’s Lemon Pound Cake Recipe

• Room Temperature: The glaze seals the moisture in the cake. Store it in a cake keeper or wrapped in plastic wrap at room temperature for up to 3-4 days.
• Refrigerate: You can refrigerate the cake for up to a week, but pound cake can dry out in the fridge. Ensure it is wrapped tightly.
• Freeze: The unglazed cake freezes best, but you can freeze the glazed cake as well. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.

Kyle’s Lemon Pound Cake Nutrition Facts

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrates: 68g
• Dietary Fiber: 1g
• Sugar: 45g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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