Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemon pound cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Lemon Pound Cake is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook lemon pound cake using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon Pound Cake:
- Prepare 1 3/4 c all purpose flour
- Make ready 1 1/4 c sugar
- Take 2 sticks butter, softened
- Take 5 eggs
- Prepare 1/3 c sour cream
- Get 1/2 tsp baking powder
- Take 1/2 tsp salt
- Get Zest from 3 lemons
- Make ready 3 tbsp lemon juice
- Get 1/2 tsp lemon extract
- Prepare 1/2 tsp vanilla
- Take 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Take Lemon Simple Syrup
- Make ready 1/4 c sugar
- Prepare 1/4 c fresh lemon juice
- Get Vanilla Glaze
- Prepare 1/2 c powdered sugar
- Make ready 1 tbsp milk
- Prepare 1/2 tsp vanilla or vanilla bean
- Get Pinch salt
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Steps to make Lemon Pound Cake:
- Preheat oven to 325 and lightly grease a 9x5 loaf pan with butter. Dust pan light with flour and set aside.
- In a bowl beat butter, sugar, lemon zest, lemon juice, and vanilla for 3 minutes until light and fluffy. Add sour cream until incorporated. Add eggs one at a time, mixing to combine after each addition.
- In another bowl whisk together flour, Baking powder and salt. Gradually add dry ingredients to wet ingredients. (Fold in blueberries or poppyseeds-optional). Toss blueberries lightly in flour before adding to batter.
- Bake 325 for 1 hour or until top is golden brown. Remove from oven and allow to cook for 20 mins. I’m a sauce pan, combine lemon juice and sugar. Once sugar has dissolved, allow to gently simmer for 2 minutes and remove from heat. Using a toothpick, poke cake lightly with holes all around cake. Brush syrup around top and sides of cake. Allow to cool for an hour before icing cake.
- Whisk together powder sugar vanilla bean, milk and salt. Slowly pour over cake and allow to sit 20 minutes to harden before serving.
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!
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