Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon pound cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is. The Best Lemon Pound Cake ever. My husband says it reminds him of his grandmother's.
Lemon Pound Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Lemon Pound Cake is something that I have loved my whole life.
To get started with this particular 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 it.
The ingredients needed to make Lemon Pound Cake:
- Get 1 1/2 cups all-purpose flour
- Make ready 1 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Take 1 cup (2 sticks) butter, softened at room temperature
- Get 1 cup sugar, plus 1/3 cup
- Get 4 eggs
- Get 2 teaspoons pure vanilla extract
- Make ready 1/4 cup lemon juice, plus 1/3 cup sugar
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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.
The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony. Moist lemon pound cake with glaze is tender, sweet and made with fresh lemon flavor. Why is pound cake so freakin' good? This lemon pound cake is totally a Spring must-make, but it's also a great cake to make if you are willing warmer weather or just dreaming it!
So that is going to wrap it up with this special food lemon pound cake recipe. Thanks so much for reading. I am confident 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. Thank you for reading. Go on get cooking!
