Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon pound cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Lemon Pound Cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Lemon Pound Cake is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lemon Pound Cake:
- Make ready 1 1/2 cups all-purpose flour
- Get 1 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Get 1 cup (2 sticks) butter, softened at room temperature
- Make ready 1 cup sugar, plus 1/3 cup
- Prepare 4 eggs
- Get 2 teaspoons pure vanilla extract
- Prepare 1/4 cup lemon juice, plus 1/3 cup sugar
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. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Steps 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.
Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. 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.
So that’s going to wrap this up with this exceptional food lemon pound cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
