Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, lemon pound cake. One of my favorites. This time, I’m gonna make it a 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 popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Lemon Pound Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lemon Pound Cake:
- Take 1 1/2 cups all-purpose flour
- Get 1 teaspoon baking powder
- Take 1/2 teaspoon salt
- Take 1 cup (2 sticks) butter, softened at room temperature
- Take 1 cup sugar, plus 1/3 cup
- Make ready 4 eggs
- Get 2 teaspoons pure vanilla extract
- Get 1/4 cup lemon juice, plus 1/3 cup sugar
Run a knife around the sides of the pan. The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony. Lemon Pound Cake (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet!
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.
Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound. The rich taste of pound cake is balanced out with the zingy addition of lemon. Moist lemon pound cake with glaze is tender, sweet and made with fresh lemon flavor. Why is pound cake so freakin' good? This puckery and moist lemon pound cake is easy to make and a guaranteed crowd pleaser!
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