Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, lemon pound cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Browse Our Official Site For Tasty Lemon Cake Recipes. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon.
Lemon Pound Cake is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Lemon Pound Cake is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook lemon pound cake using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon Pound Cake:
- Take 1 3/4 c all purpose flour
- Take 1 1/4 c sugar
- Make ready 2 sticks butter, softened
- Take 5 eggs
- Prepare 1/3 c sour cream
- Prepare 1/2 tsp baking powder
- Prepare 1/2 tsp salt
- Prepare Zest from 3 lemons
- Get 3 tbsp lemon juice
- Prepare 1/2 tsp lemon extract
- Prepare 1/2 tsp vanilla
- Take 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Get Lemon Simple Syrup
- Make ready 1/4 c sugar
- Get 1/4 c fresh lemon juice
- Take Vanilla Glaze
- Prepare 1/2 c powdered sugar
- Make ready 1 tbsp milk
- Make ready 1/2 tsp vanilla or vanilla bean
- Make ready Pinch salt
To create this pound cake recipe, I took a classic sour cream pound cake recipe made in a bundt pan – the kind you'd likely find in your grandmother's recipe files or old church cookbooks – and gave it a lusciously lemon twist. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious!
Instructions 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.
A sweet and slightly tart flavor greets your tastebuds first as you take a bite. That's immediately followed by the delicious taste of fresh lemon in the soft. The best classic, old-fashioned, quick and easy lemon pound cake recipe with yellow cake mix. This lemon loaf cake is homemade with simple ingredients. Soft, moist, rich, firm and better than scratch!
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