Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, lemon pound cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Lemon Pound Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Lemon Pound Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
In a medium bowl, combine the flour, baking powder, and salt. The rich taste of pound cake is balanced out with the zingy addition of lemon. Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans. Add salt, flour, and baking powder to mixture.
To get started with this particular recipe, we have to prepare a few components. You can cook lemon pound cake using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Pound Cake:
- Prepare 1 3/4 c all purpose flour
- Make ready 1 1/4 c sugar
- Take 2 sticks butter, softened
- Get 5 eggs
- Make ready 1/3 c sour cream
- Make ready 1/2 tsp baking powder
- Prepare 1/2 tsp salt
- Get Zest from 3 lemons
- Get 3 tbsp lemon juice
- Get 1/2 tsp lemon extract
- Take 1/2 tsp vanilla
- Get 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Prepare Lemon Simple Syrup
- Make ready 1/4 c sugar
- Prepare 1/4 c fresh lemon juice
- Get Vanilla Glaze
- Get 1/2 c powdered sugar
- Prepare 1 tbsp milk
- Get 1/2 tsp vanilla or vanilla bean
- Make ready Pinch salt
Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. For this recipe, I added an extra egg yolk and sour cream, and replaced the all-purpose flour with bread flour to give more structure to the loaf and get a better rise.
Steps to make Lemon Pound Cake:
- Preheat oven to 325 and lightly grease a 9x5 loaf pan with butter. Dust pan light with flour and set aside.
- In a bowl beat butter, sugar, lemon zest, lemon juice, and vanilla for 3 minutes until light and fluffy. Add sour cream until incorporated. Add eggs one at a time, mixing to combine after each addition.
- In another bowl whisk together flour, Baking powder and salt. Gradually add dry ingredients to wet ingredients. (Fold in blueberries or poppyseeds-optional). Toss blueberries lightly in flour before adding to batter.
- Bake 325 for 1 hour or until top is golden brown. Remove from oven and allow to cook for 20 mins. I’m a sauce pan, combine lemon juice and sugar. Once sugar has dissolved, allow to gently simmer for 2 minutes and remove from heat. Using a toothpick, poke cake lightly with holes all around cake. Brush syrup around top and sides of cake. Allow to cool for an hour before icing cake.
- Whisk together powder sugar vanilla bean, milk and salt. Slowly pour over cake and allow to sit 20 minutes to harden before serving.
- Ready to serve and ENJOY!
This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. For this recipe, I added an extra egg yolk and sour cream, and replaced the all-purpose flour with bread flour to give more structure to the loaf and get a better rise. The absolute BEST lemon pound cake I have ever made! This is the second time I've made it and my whole house is so fragrant from the buttery, lemony ingredients! Very easy directions to follow; I.
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