Hi, I am Elise. Today, we’re going to make lemon pound cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Lemon Pound Cake is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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
- Make ready 1/2 teaspoon salt
- Get 1 cup (2 sticks) butter, softened at room temperature
- Get 1 cup sugar, plus 1/3 cup
- Get 4 eggs
- Take 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.
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