Hi, I am Kate. Today, I will show you a way to prepare lemon pound cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon Pound Cake Recipe
Lemon Pound Cake is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lemon Pound Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To be with this recipe, we have to first prepare a few components. 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:
- Make ready 1 1/2 cups all-purpose flour
- Take 1 teaspoon baking powder
- Get 1/2 teaspoon salt
- Take 1 cup (2 sticks) butter, softened at room temperature
- Get 1 cup sugar, plus 1/3 cup
- Take 4 eggs
- Take 2 teaspoons pure vanilla extract
- Get 1/4 cup lemon juice, plus 1/3 cup sugar
Steps 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 distinctive dish lemon pound cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
