Simple Way to Prepare Award-winning Lemon Pound Cake
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Quick Lemon Pound Cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemon Pound Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Pound Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemon Pound Cake is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lemon Pound Cake estimated approx 1 hour 50 minutes.
To get started with this recipe, we have to prepare a few ingredients. You can cook Lemon Pound Cake using 8 ingredients and 7 steps. Here is how you can achieve that.
My students made this today the recipe courtesy of Gale Gand from the Food Network site..... It Taste so GOOD!
Ingredients and spices that need to be Take to make Lemon Pound Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened at room temperature
- 1 cup sugar, plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice, plus 1/3 cup sugar
Steps to make Lemon Pound Cake
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
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So that is going to wrap this up for this exceptional food Steps to Prepare Ultimate Lemon Pound Cake. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!