Lemon Pound Cake
Lemon Pound Cake

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon pound cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Great Prices On Lemon Pound Cake. Check Out Lemon Pound Cake On eBay. Low Prices on Lemon Pound Cake. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder.

Lemon Pound Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Lemon Pound Cake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Get 1 1/2 cups all-purpose flour
  2. Make ready 1 teaspoon baking powder
  3. Make ready 1/2 teaspoon salt
  4. Make ready 1 cup (2 sticks) butter, softened at room temperature
  5. Take 1 cup sugar, plus 1/3 cup
  6. Take 4 eggs
  7. Prepare 2 teaspoons pure vanilla extract
  8. Prepare 1/4 cup lemon juice, plus 1/3 cup sugar

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. Lemon Pound Cake is a light, fluffy and velvety moist lemony delight. It has the perfect freshness of lemon zest and other interesting ingredients added to the cake flour. Why shell dollars at Starbucks for a slice when you can make the whole cake in that amount?

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.

It has the perfect freshness of lemon zest and other interesting ingredients added to the cake flour. Why shell dollars at Starbucks for a slice when you can make the whole cake in that amount? Plus there's a little lemon extract in there too, just for good measure. There's no mistaking that this is a lemon pound cake. Lemon Pound cake is a strain that goes by many names - such as Lemon Cake, Lemon Cheesecake, or Lemon Cake.

So that’s going to wrap it up for this exceptional food lemon pound cake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!