Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon pound cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Browse Our Official Site For Tasty Lemon Cake Recipes! If You Are Looking for One of the Largest Selections of Low Carb Breads, We're Here. Our Products are Specially Chosen to their Flavors Because of Our High Quality Taste This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb.
Lemon Pound Cake is only one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lemon Pound Cake is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook lemon pound cake using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lemon Pound Cake:
- Prepare 3 1/2 cups all purpose flour
- Get 1 3/4 teaspoons baking powder
- Prepare 1/4 teaspoon salt
- Get 2 1/2 sticks (10 ounces) salted butter, at room temperature
- Take 2 cups sugar
- Prepare 4 large eggs, at room temperature
- Make ready 2 tablespoons finely grated lemon zest
- Prepare 2 teaspoons vanilla extract
- Make ready 1 cup whole milk
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. 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!
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.
This Moist Lemon Cake Recipe is one of my favorite Summer cakes. However, my doctored cake mix recipe is also very popular with family and friends and honestly, it's so much easier to make than. I brush the glaze on the warm cake and once it has cooled down, drizzle the lemon cream cheese frosting over the cake. It comes to us from contributor Annettia Mounger of Missouri. It's so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract.
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