Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon pound cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Lemon Pound Cake is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Lemon Pound Cake is something that I have loved my entire life. They are nice and they look fantastic.
Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is. This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious!
To begin with this recipe, we must prepare a few ingredients. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lemon Pound Cake:
- Get 1 1/2 cups all-purpose flour
- Take 1 teaspoon baking powder
- Make ready 1/2 teaspoon salt
- Make ready 1 cup (2 sticks) butter, softened at room temperature
- Get 1 cup sugar, plus 1/3 cup
- Get 4 eggs
- Get 2 teaspoons pure vanilla extract
- Make ready 1/4 cup lemon juice, plus 1/3 cup sugar
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Instructions to make Lemon Pound Cake:
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
So moist, and topped with a delicious lemony. The Best Lemon Pound Cake ever. My husband says it reminds him of his grandmother's. Run a knife around the sides of the pan. "Velvety soft and moist lemon pound cake recipe made the old-fashioned way! Easy recipe with the perfect amount of natural lemon flavor & a secret ingredient!" A thick slice of lemon pound cake and a cup of strong coffee is one of my favorite things on earth.
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