Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lemon pound cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lemon Pound Cake is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Lemon Pound Cake is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Pound Cake:
- Prepare 1 1/2 cups all-purpose flour
- Make ready 1 teaspoon baking powder
- Take 1/2 teaspoon salt
- Prepare 1 cup (2 sticks) butter, softened at room temperature
- Get 1 cup sugar, plus 1/3 cup
- Prepare 4 eggs
- Get 2 teaspoons pure vanilla extract
- Prepare 1/4 cup lemon juice, plus 1/3 cup sugar
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.
So that’s going to wrap it up for this exceptional food lemon pound cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
