Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon pound cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk. This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon.
Lemon Pound Cake is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Lemon Pound Cake is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Pound Cake:
- Prepare 1 1/2 cups all-purpose flour
- Take 1 teaspoon baking powder
- Take 1/2 teaspoon salt
- Take 1 cup (2 sticks) butter, softened at room temperature
- Take 1 cup sugar, plus 1/3 cup
- Make ready 4 eggs
- Take 2 teaspoons pure vanilla extract
- Make ready 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 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! This Lemon Lover's Pound Cake is a favorite here at Taste of Home.
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.
Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come! 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. When we say it's a lemon lovers cake, we mean it!
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