Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, lemon pound cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Get Inspired On Our Official Site. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon.

Lemon Pound Cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Lemon Pound Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have lemon pound cake using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Lemon Pound Cake:

1. Make ready 1 1/2 cups all-purpose flour
2. Get 1 teaspoon baking powder
3. Prepare 1/2 teaspoon salt
4. Take 1 cup (2 sticks) butter, softened at room temperature
5. Prepare 1 cup sugar, plus 1/3 cup
6. Prepare 4 eggs
7. Take 2 teaspoons pure vanilla extract
8. Make ready 1/4 cup lemon juice, plus 1/3 cup sugar

This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious! A sweet and slightly tart flavor greets your tastebuds first as you take a bite. That's immediately followed by the delicious taste of fresh lemon in the soft.

Instructions to make Lemon Pound Cake:

1. 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.
2. 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.
3. 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
4. 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.
5. 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.
6. 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.
7. 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.

This substitue works for recipes calling for soured milk also! 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! This Moist Lemon Cake Recipe is one of my favorite Summer cakes.

So that is going to wrap it up for this exceptional food lemon pound cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!