Lemon Pound Cake
Lemon Pound Cake

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon pound cake. One of my favorites. For mine, I am going to 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 foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Lemon Pound Cake is something which I have loved my entire life.

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 recipe, we have to prepare a few components. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you cook that.

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

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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.

So moist, and topped with a delicious lemony. The rich taste of pound cake is balanced out with the zingy addition of lemon. Moist and rich vegan lemon pound cake topped with a lemon glaze. Deliciously lemony and tangy, and easy and fun to make! Ever since making my basic vegan pound cake recipe, I have wanted to.

So that’s going to wrap this up with this special food lemon pound cake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!