Hi, I am Kate. Today, I’m gonna show you how to prepare lemon pound cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. 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 current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Lemon Pound Cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Pound Cake:
- Get 1 1/2 cups all-purpose flour
- Make ready 1 teaspoon baking powder
- Take 1/2 teaspoon salt
- Get 1 cup (2 sticks) butter, softened at room temperature
- Make ready 1 cup sugar, plus 1/3 cup
- Prepare 4 eggs
- Prepare 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 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’s going to wrap it up with this exceptional dish lemon pound cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
