Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, lemon pound cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Lemon Pound Cake is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lemon Pound Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.
Find Diabetic Lemon Pound Cake Right Now at Help. Get Inspired On Our Official Site. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb.
To get started with this recipe, we have to prepare a few components. You can have lemon pound cake using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Pound Cake:
- Prepare 1 3/4 c all purpose flour
- Prepare 1 1/4 c sugar
- Make ready 2 sticks butter, softened
- Prepare 5 eggs
- Prepare 1/3 c sour cream
- Get 1/2 tsp baking powder
- Take 1/2 tsp salt
- Prepare Zest from 3 lemons
- Get 3 tbsp lemon juice
- Take 1/2 tsp lemon extract
- Get 1/2 tsp vanilla
- Make ready 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Make ready Lemon Simple Syrup
- Take 1/4 c sugar
- Prepare 1/4 c fresh lemon juice
- Get Vanilla Glaze
- Make ready 1/2 c powdered sugar
- Make ready 1 tbsp milk
- Prepare 1/2 tsp vanilla or vanilla bean
- Take Pinch salt
What Makes This Lemon Pound Cake Moist? This traditional pound cake gets its soft, dense texture and moist crumb from a combo of butter, sour cream, and half a dozen (yep — a whole six of 'em) eggs. I decided to slightly decrease the sugar in the original recipe. My cake still turned out nice and sweet with a decidedly crisp, golden crust.
Instructions 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.
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. This substitue works for recipes calling for soured milk also! This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious! A sweet and slightly tart flavor greets your tastebuds first as you take a bite.
So that is going to wrap this up with this exceptional food lemon pound cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
