Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lemon pound cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lemon Pound Cake is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Lemon Pound Cake is something which I’ve loved my entire life. They are fine and they look wonderful.

Get Inspired On Our Official Site. 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.

To begin with this recipe, we have to first prepare a few components. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lemon Pound Cake:

1. Prepare 1 1/2 cups all-purpose flour
2. Make ready 1 teaspoon baking powder
3. Take 1/2 teaspoon salt
4. Make ready 1 cup (2 sticks) butter, softened at room temperature
5. Take 1 cup sugar, plus 1/3 cup
6. Make ready 4 eggs
7. Take 2 teaspoons pure vanilla extract
8. Make ready 1/4 cup lemon juice, plus 1/3 cup sugar

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! 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.

Steps to make Lemon Pound Cake:

1. 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.
2. 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.
3. 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
4. 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 crumbs are OK), 65 to 75 minutes.
5. 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.
6. 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.
7. 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.

This substitue works for recipes calling for soured milk also! 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! This Moist Lemon Cake Recipe is one of my favorite Summer cakes.

So that’s going to wrap it up for this exceptional food lemon pound cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!