Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon pound cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Lemon Pound Cake is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Lemon Pound Cake is something that I have loved my entire life. They’re fine and they look wonderful.
Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. For this recipe, I added an extra egg yolk and sour cream, and replaced the.
To get started with this particular recipe, we must first prepare a few components. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lemon Pound Cake:
- Get 1 1/2 cups all-purpose flour
- Take 1 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Make ready 1 cup (2 sticks) butter, softened at room temperature
- Make ready 1 cup sugar, plus 1/3 cup
- Take 4 eggs
- Prepare 2 teaspoons pure vanilla extract
- Make ready 1/4 cup lemon juice, plus 1/3 cup sugar
This simple lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. Here's exactly what you need to make if it's citrus season: grapefruit Greek. Run a knife around the sides of the pan. The best lemon pound cake recipe full of lemon juice and lemon zest!
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 rich taste of pound cake is balanced out with the zingy addition of lemon. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we've replaced some of the butter with cream cheese which compliments the lemon flavor really well. Lemon Pound Cake: Finally decided I'd make an Instructable for my famous Lemon Pound Cake.
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