Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon pound cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Lemon Pound Cake is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Lemon Pound Cake is something that I have loved my entire life.
Get Inspired On Our Official Site. The rich taste of pound cake is balanced out with the zingy addition of lemon. 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.
To begin with this recipe, we have to 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:
- Get 1 3/4 c all purpose flour
- Get 1 1/4 c sugar
- Prepare 2 sticks butter, softened
- Prepare 5 eggs
- Prepare 1/3 c sour cream
- Make ready 1/2 tsp baking powder
- Get 1/2 tsp salt
- Take Zest from 3 lemons
- Prepare 3 tbsp lemon juice
- Get 1/2 tsp lemon extract
- Get 1/2 tsp vanilla
- Prepare 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Take Lemon Simple Syrup
- Make ready 1/4 c sugar
- Get 1/4 c fresh lemon juice
- Take Vanilla Glaze
- Take 1/2 c powdered sugar
- Get 1 tbsp milk
- Take 1/2 tsp vanilla or vanilla bean
- Get Pinch salt
Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come! This Lemon Lover's Pound Cake is a favorite here at Taste of Home. It comes to us from contributor Annettia Mounger of Missouri. It's so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract.
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.
When we say it's a lemon lovers cake, we mean it! 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. In this lemon pound cake recipe I'm using lemon zest, fresh lemon juice, pure lemon extract and lemon yogurt!! Thanks for sharing, this is a winner! This substitue works for recipes calling for soured milk also!
So that is going to wrap this up for this special food lemon pound cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
