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 ...

Old fashioned blueberry and lemon pound cake from scratch! This easy sour cream blueberry and lemon pound cake recipe is moist, soft, and buttery -- absolutely delicious! It's a simple lemon blueberry ...

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 ...

Bake for 35 to 40 minutes, and whilst it is in the oven, make the glaze by mixing the sugar with the lemon juice. Leave the cake to cool for five minutes before lifting it out with the paper and ...

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 ...

One reader loved our Blueberry-Lemon Ricotta Pound Cake for being ... Holes are poked into the cake after baking to let the tangy-sweet glaze seep in. Here we make a no-bake cheesecake with ...

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 ...