Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon pound cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. But every cook should have at least one good dessert up their sleeve, and this classic, lightly glazed lemon pound cake should be yours. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. For this recipe, I added an extra egg yolk and sour cream, and replaced the.
Lemon Pound Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lemon Pound Cake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook lemon pound cake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Lemon Pound Cake:
- Get 3 1/2 cups all purpose flour
- Make ready 1 3/4 teaspoons baking powder
- Get 1/4 teaspoon salt
- Make ready 2 1/2 sticks (10 ounces) salted butter, at room temperature
- Make ready 2 cups sugar
- Get 4 large eggs, at room temperature
- Get 2 tablespoons finely grated lemon zest
- Take 2 teaspoons vanilla extract
- Make ready 1 cup whole milk
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Instructions to make Lemon Pound Cake:
- Preheat the oven to 325°F. Grease a 9 x 13” metal baking pan. Line the bottom with parchment paper, Grease the paper, and flour the pan.
- In medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, with an electric mixer, beat the butter until softened. Add sugar and beat until light and fluffy, 3 to 5 minutes. Script on the side of the bowl as needed.
- Add the eggs, one at a time, beating well after each egg addition. Scrape down the sides of the bowl as needed.
- Be in the lemon zest and vanilla.
- On the speed, alternate adding the flour mixture in the milk mixture to the butter mixture, beginning and ending with the flour mixture.
- Pour the batter into prepared pan and spread it evenly. Tap the bottom of the pan on the worksurface to get rid of any air bubbles.
- Bake until a wooden pick inserted in the center comes out clean, 45 to 15 minutes.
- Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.
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