Lemon Pound Cake
Lemon Pound Cake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon pound cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Lemon Pound Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Lemon Pound Cake is something that I’ve loved my whole life.

Get Inspired On Our Official Site. Pour into the prepared pan and. But every cook should have at least one good dessert up their sleeve, and this classic, lightly glazed lemon pound cake should be yours. Rich and tender, not too sweet, and fragrant from tons of.

To get started with this particular recipe, we have to first prepare a few components. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Pound Cake:
  1. Take 1 1/2 cups all-purpose flour
  2. Take 1 teaspoon baking powder
  3. Prepare 1/2 teaspoon salt
  4. Get 1 cup (2 sticks) butter, softened at room temperature
  5. Take 1 cup sugar, plus 1/3 cup
  6. Make ready 4 eggs
  7. Prepare 2 teaspoons pure vanilla extract
  8. Get 1/4 cup lemon juice, plus 1/3 cup sugar

Lemon Pound Cake Recipe (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come! Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream.

Instructions to make Lemon Pound Cake:
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. This Lemon Lover's Pound Cake is a favorite here at Taste of Home. It comes to us from contributor Annettia Mounger of Missouri. It's so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract.

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