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Lemon Pound Cake – Spend With Pennies


This lemon pound cake recipe is the proper morning or afternoon deal with!

 Moist, gentle, and citrusy, drizzled in a candy glaze, there may be every thing to like about this dessert.

slice of Lemon Pound Cake with a bite taken out

Completely Moist Pound Cake

Why wait in line for a luscious slice of Starbucks’ well-known lemon loaf when it’s really easy (and cheaper) constructed from scratch at house?

  • This recipe makes use of only a few substances you seemingly have readily available already like butter, flour, and eggs.
  • It’s straightforward to make and may be baked upfront. Then simply freeze in particular person slices for future espresso cake breaks!
  • Prime with the glaze under or serve with whipped cream and fruit (like contemporary raspberries).
  • Lemon pound cake has a tender and buttery texture with a contemporary citrusy zing. It’s the excellent complement to espresso or tea

Lemon Pound Cake ingredients with labels

Elements

Pound Cake Batter: The freshest substances are greatest for probably the most flavorful lemon pound cake!

    • Use actual butter (not margarine), sugar, full-fat bitter cream, and huge eggs.
    • Examine that your baking powder/soda aren’t expired.
    • Lemon is the signature taste, use actual contemporary lemons (because you’ll want the zest anyhow). Bottled lemon juice is commonly bitter.
    • Guarantee substances are at room temperature.

Lemon Glaze: This can be a easy glaze (not an icing) with a number of lemon taste. Use actual contemporary lemons right here too.

Optionally available Add-Ins:

  • Contemporary blueberries may be added to the recipe by tossing them in flour earlier than including them to the batter. This retains them from sinking to the underside of the cake pan.
  • Add a spoonful of poppy seeds and swap out the vanilla extract for 1/4 teaspoon or so of almond extract.
  • A little bit little bit of lemon extract may be added should you’d like.

Get an additional burst of lemony taste and serve slices with some home made lemon curd.

process of adding ingredients together to make Lemon Pound Cake

How you can Make Lemon Pound Cake

  1. Zest and juice lemons as directed within the recipe under.
  2. Whisk dry substances in a small bowl. Put aside.
  3. Cream butter & sugar with an electrical mixer till gentle & fluffy. Combine in lemon juice and eggs.
  4. Add the flour combination and bitter cream & beat on low pace simply till mixed. Don’t overmix!
  5. Unfold batter right into a ready pan & bake till a picket decide or cake tester comes out clear.

Cool and glaze.

PRO TIP: Earlier than zesting or reducing the lemon for juice, microwave it for 20 seconds to heat it sufficient to extract probably the most juice.

before and after cooking Lemon Pound Cake

Ideas

  • Guarantee all substances are at room temperature.
  • Scrub the lemon to take away any wax that may have been sprayed on it.
  • When testing lemon, you need simply the yellow a part of the pores and skin. The white half beneath (the pith) is bitter. Use a microplane grater or zester to take away the zest.
  • You’ll want to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
  • Mixing the butter and sugar for a very long time is important, this provides air into the butter giving the proper texture. Use a paddle attachment on a stand mixer if in case you have one.
  • Don’t overbeat the eggs or the batter with the flour. Combine simply till mixed.

sliced Lemon Pound Cake with lemon garnish

Storing Pound Cake

Wrap leftover lemon pound cake in plastic wrap and hold it at room temperature (or refrigerate it for a day refresher) and use it inside every week. Use leftover slices to make scrumptious French toast sticks or add to a flowery strawberry trifle.

Freezer: Freeze leftover cake or slices in plastic wrap and place in zippered baggage for as much as 3 months.

Did you make this Lemon Pound Cake? You’ll want to depart a score and a remark under! 

 

Lemon Pound Cake

This moist & tangy Lemon Cake with a home made glaze pairs completely with espresso or tea for a day pick-me-up!


Comply with Spend with Pennies on Pinterest

  • Preheat oven to 325°F.

  • Grease and flour an 8″x4″ loaf pan.

  • Utilizing a wonderful grater or a zester to zest the lemon. Lower the lemons in half and juice them to make 2 tablespoons of juice.

  • Whisk flour, baking powder, baking soda, and lemon zest in a small bowl. Put aside.

  • Place butter and sugar in a stand mixer and beat on medium pace till gentle and additional fluffy, about 10 minutes.

  • Add lemon juice and blend till mixed. Add eggs and blend 2 minutes extra.

  • Flip the mixer to low and alternate including the flour combination after which bitter cream beating simply till mixed. Don’t overbeat. Unfold into the ready pan.

  • Bake 55-65 minutes or till a toothpick comes out clear. Cool 10 minutes, take away from the pan and funky utterly on a baking rack.

  • If utilizing the glaze, place powdered sugar in a small bow. Add melted butter and a couple of teaspoons of lemon juice. Add extra juice as wanted to succeed in desired consistency, you could not want the entire lemon juice.

  • Drizzle the glaze over the cooled pound cake and let the glaze set for not less than 10 minutes.

  • Guarantee all substances are at room temperature.
  • Scrub the lemon to take away any wax that may have been sprayed on it.
  • When testing lemon, you need simply the yellow a part of the pores and skin. The white half beneath (the pith) is bitter. Use a microplane grater or zester to take away the zest.
  • You’ll want to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
  • Mixing the butter and sugar for a very long time is important, this provides air into the butter giving the proper texture. Use a paddle attachment on a stand mixer if in case you have one.
  • Don’t overbeat the eggs or the batter with the flour. Combine simply till mixed.

Energy: 269, Carbohydrates: 40g, Protein: 3g, Fats: 11g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 1g, Ldl cholesterol: 68mg, Sodium: 106mg, Potassium: 70mg, Fiber: 1g, Sugar: 27g, Vitamin A: 368IU, Vitamin C: 6mg, Calcium: 27mg, Iron: 1mg

(Vitamin info offered is an estimate and can range based mostly on cooking strategies and types of substances used.)

Course Cake, Dessert

Delicacies American

Recipe Tailored. “Bitter Cream Pound Cake.” Higher Properties and Gardens New Cookbook. East Bridgewater: Meredith Books, 2003. 168. Print.



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