Lemon Pound Cake Recipe

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This pound cake batter is so versatile that it can be baked into a loaf or Bundt pan or pound cake mold, stir in some fresh raspberries, blueberries or dark chocolate chips but keeping in mind the dry and dull weather I added fresh lemon juice for the flavor and the combination is totally divine, I made one loaf for ourselves and packed the other one for his colleagues at office, and both the places the cake was devoured within few minutes.

Prep time:
Cook time:
Servings: 9 inch cake
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Ingredients

Cost per serving $0.44 view details

Directions

  1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
  2. In the bowl place the dry ingredients (sifted flour, baking powder, salt, and sugar) and mix nicely using spatula or wire whisk.
  3. Add the cubed butter and half of the egg mixture. Mix on low speed with hand mixer or electric mixer until the dry ingredients are moistened.
  4. Add little more of egg mixture, lemon juice and increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
  5. Preheat oven to 350 degrees F (177 degrees C). Grease a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper.
  6. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  7. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  8. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
  9. For the glaze, mix in lemon and sugar and pour over the cake. Before pouring glaze over the cake poke tiny holes in the cake with a toothpick so that glaze penetrates deep inside the cake.
  10. Let it cool completely on a wire rack before cutting.
  11. The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 95g
Recipe makes 9 servings
Calories 327  
Calories from Fat 163 50%
Total Fat 18.46g 23%
Saturated Fat 11.12g 44%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 230mg 10%
Potassium 72mg 2%
Total Carbs 36.83g 10%
Dietary Fiber 0.6g 2%
Sugars 20.12g 13%
Protein 4.38g 7%
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