Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lemon pound cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Lemon Pound Cake is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Lemon Pound Cake is something which I have loved my entire life.
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To get started with this particular recipe, we must first 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
- Prepare 1 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Prepare 1 cup (2 sticks) butter, softened at room temperature
- Get 1 cup sugar, plus 1/3 cup
- Make ready 4 eggs
- Make ready 2 teaspoons pure vanilla extract
- Take 1/4 cup lemon juice, plus 1/3 cup sugar
Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. 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. 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.
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So that’s going to wrap it up with this special food lemon pound cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
