Hello, I’m Jane. Today, we’re going to prepare lemon pound cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon Pound Cake Recipe
Lemon Pound Cake is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Lemon Pound Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To be with this particular recipe, we must 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:
- Make ready 1 1/2 cups all-purpose flour
- Make ready 1 teaspoon baking powder
- Make ready 1/2 teaspoon salt
- Get 1 cup (2 sticks) butter, softened at room temperature
- Make ready 1 cup sugar, plus 1/3 cup
- Take 4 eggs
- Get 2 teaspoons pure vanilla extract
- Get 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 cbs 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 is going to wrap it up with this exceptional dish lemon pound cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more 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. Happy cooking.
