Lemon Pound Cake – Spend With Pennies

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

It’s a citrusy delight with a golden, buttery crumb and plenty of tangy, refreshing lemon taste. It’s drizzled with a candy glaze for the right chunk.

Moist Lemon Pound Cake

• This recipe makes use of kitchen staples, so it’s simple to make at a second’s discover.
• This pound cake is tender and dense with a moist crumb and a vibrant lemon taste.
• Pound cake may be baked upfront and frozen for lunches, dessert, or for final minute company.

Components for Lemon Pound Cake

The freshest elements are finest for essentially the most flavorful lemon pound cake!

• Lemon Zest and Juice: That is the important thing taste – make sure you use actual lemons for a vibrant, citrusy taste.
• Butter: Use unsalted butter so you’ll be able to management the salt on this cake. Butter supplies richness, taste, and an ideal moist crumb.
• Eggs: Use giant room temperature eggs for even mixing.
• Bitter cream: Provides a young and moist texture and a wealthy taste to this pound cake recipe.
• Flour: All-purpose flour is the bottom and supplies construction.
• Baking powder & soda: Assist the cake rise and provides it a lightweight texture.

Lemon Glaze: It is a easy glaze (not an icing) that has plenty of lemon taste. Use actual contemporary lemons right here, too.

The best way to Make Lemon Pound Cake

1. Zest and juice lemons as directed within the recipe under.
2. Cream butter & sugar with an electrical mixer till mild & fluffy. Combine in lemon juice and eggs.
3. Add the dry elements and bitter cream simply till mixed. Don’t overmix!
4. Unfold batter right into a ready pan & bake till a picket decide or cake tester comes out clear.
5. Cool and glaze.

Prime with the glaze under or serve with whipped cream and fruit (like contemporary raspberries).

Suggestions for Luscious Lemon Pound Cake

• Guarantee all elements are at room temperature.
• Scrub the lemon to take away any wax that may have been sprayed on it.
• When zesting a lemon, zest 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.
• Remember to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
• Don’t skimp on the blending time – it’s wanted so as to add air to the butter giving the right 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.

Storing Pound Cake

Wrap leftover lemon pound cake in plastic wrap and hold it at room temperature for as much as 1 week. Freeze leftover cake or slices in plastic wrap or an air tight container for as much as 3 months.

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Lemon Pound Cake

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

Prep Time 20 minutes minutes

Cook dinner Time 1 hour hour 10 minutes minutes

Whole Time 1 hour hour 30 minutes minutes

• Preheat the oven to 325°F and grease/flour an 8″x4″ loaf pan.

• Utilizing a high-quality grater or a zester, zest the lemon. Juice the lemons in a small bowl.

• In a medium bowl, whisk collectively flour, baking powder, baking soda, and lemon zest.

• Place butter and sugar in a stand mixer and beat on medium pace till mild and additional fluffy, about 10 minutes. Scrape the edges as wanted.

• Combine in lemon juice, then add eggs one by one, beating properly after every addition.

• Flip the mixer to low and step by step alternate including the flour combination and bitter cream to the batter, mixing simply till mixed.

• Unfold the batter evenly within the ready pan and bake for 55-65 minutes or till a toothpick comes out clear.

• Let the cake cool within the pan for 10 minutes, then switch to a wire rack to chill utterly.

• To make the glaze, in a small bowl, mix powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as wanted to achieve the specified consistency.

• Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.

• You will have about 2 lemons for this recipe.  Scrub the lemon earlier than zesting to take away any wax that may have been sprayed on it. 
• When zesting 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.
• Guarantee all elements are at room temperature.
• Remember 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 crucial, this provides air into the butter giving the right 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

Diet data offered is an estimate and can range primarily based on cooking strategies and types of elements used.

Course Cake, Dessert

Delicacies American

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