The cake keeps well for days on the countertop, and it freezes well, too. I will definitely come back to this recipe whenever I’m in the mood for something lemony. I think next time I might try the Bon Appetit tip of putting the lemon zest in the sugar and then using my hands to rub the zest into the sugar, thereby releasing more of the zestiness, then creaming the lemony sugar with the butter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, â¦ Like you, l prefer to assemble all ingredients and then proceed. Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. — karen, distracted home cook on December 10, 2020, — Margarite Carrington on December 8, 2020. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. abapplez, Credit: If you think it will work, I will give it a try. Add comma separated list of ingredients to include in recipe. Preheat oven to 350°F. Hi Gabrielle, Glad you liked it. Five stars!!. Combine butter and sugar in a large bowl and beat until creamy, 3 to 4 minutes. I will make it again for sure!! Let me know your thoughts. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. ; In a medium bowl, whisk together the flour, baking soda and salt. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Thoroughly grease a. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, â¦ This one is all you’d hope for," says naples34102. The cake tastes like more like a lemon cake than a pound cake. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Increase the temperature to 350 °F and bake for 30 minutes more. Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. These Easy Hot Chocolate Cookie Cups Are a Perfect Wintertime Treat, Sour Cream Lemon Pound Cake with Cherry Compote, Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze, Allrecipes is part of the Meredith Food Group. Spoon the glaze over the top of the cake, letting it drip down the sides. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Egg carton running low? Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Quick coffee cake. In another bowl, whisk together the buttermilk, Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible. I’d start checking them at about 30 minutes. Today I assembled a double recipe for lemon pound cakes for gifts. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. It’s important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. Stir in the lemon extract. It will crystallize and the cake sticks to the pan. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. And be sure you zest the lemons first, otherwise it will be impossible once they are juiced. Bake the cake for 65 to 75 minutes, until golden brown and a cake tester comes out clean. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Did everything the recipe said. "Don't know why they call it bread; it's a lemon pound cake." This is the only recipe you’ll need… Make one today!!! I'd love to know how it turned out! Keeps the bosses happy. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream â¦ Simply combine the cake batter ingredients systematically and toss it in the oven in a Bundt pan. This lemon pound cake is the ultimate dessert for lemon lovers. The rich taste of pound cake is balanced out with the zingy addition of lemon. Start by zesting and juicing your lemons. Leave the cake to cool completely, about one hour, before glazing. Before deciding which pans to use, please see the notes at the bottom of the recipe. Is that 1/4 cup or 25%? So any advice would be appreciated. Give your tastebuds a throwback with this classic cake. Traditional pound cake is made with equal parts butter, sugar, flour, and eggs. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. Lemon and blueberries are two fruits meant to be together. Not a heavy cake. Take these bite-size cookies to your next potluck and see them magically disappear. It was delicious and everyone wanted more. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. My cake did not cook all the way through with 70 mins cook time, it stuck to the pan and very little lemon taste. The cake can be frozen without the glaze for up to 3 months. When we say itâs a lemon lovers cake, we mean it! Add comma separated list of ingredients to exclude from recipe. Thanks a million for sharing! ", "The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream," describes recipe creator pamc. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. I only reduced it by a quarter cup just to be safe the first go round. According to King Arthur website, 1 cup of King Arthur AP flour is 120 grams, so I was wondering if I should use 360 grams or 375 grams (per metric setting of your recipe). Never fear, you can still make a deliciously rich and moist pound cake with just a single egg by using this recipe. No gift befits the food-obsessed people in your life like a cookbook. Set aside. Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans. I have the same question as Dawn. Lemon Pound Cake is a variation on classic pound cake â¦ Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle â¦ Save my name, email, and website in this browser for the next time I comment. Great lemony taste. I always add dry ingredients in little piles so I don’t forget what I’ve already added. Bake cake for 1 hour. I did half butter half coconut oil to reduce some of the dairy and it was wonderful! Once the cake is cool, drizzle the syrup over top, letting it drip down the sides. Thaw the overnight on the countertop before serving. Beat in another quarter of the flour, then another third of the buttermilk mixture. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice. When the cake is cool, carefully transfer it to a serving platter. "It goes great with coffee and is quick and easy to make.". Do not sprinkle the sugar!! After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. This Lemon Loverâs Pound Cake is a favorite here at Taste of Home. Mary Zink, Credit: This recipe for Lemon Pound Cakes takes 30 minutes to prepare and is fairly easy to make. cookin'mama, Credit: This site uses Akismet to reduce spam. If you want a larger lemon pound cake served in a bundt pan, here are 2 options: Double this recipe, but use 3/4 cup (180g) of sour cream. Set the cake on a cooling rack. Thanks. Wonderful for holiday serving. "If you’re in search of a good lemon, buttermilk and/or pound cake, stop here. We skipped the glaze just so we could reduce sugar but did do the syrup which added a nice touch. Once upon a time, I went to culinary school and worked in fancy restaurants. Combine the flour, salt, and baking soda in a mixing bowl. *Cookâs Note: Do not open the oven door while baking. Place pan in a cold oven and heat oven to 325 °F. Spoon the batter into the prepared pan. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool. Preheat oven 325° and grease a large tube pan with cooking spray. Great recipe and delicious cake – followed exactly as written, including how to prepare the pan (with sugar) and had no problems turning it out. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Repeat with another quarter of the flour and the remaining buttermilk mixture. If you rush it, the batter may separate, which will cause your cake to be heavy. Of flavor that the cake sticks to the batter every bite is made with equal parts butter,,. Spoon the glaze: in a separate bowl or measuring cup, combine flour! A rasp grater but any fine grater will do flour and the remaining buttermilk mixture necessary to sure. Calculated through an online nutritional calculator, Edamam.com the beloved taste of cake... ’ m cooking lemon pound cake recipe my family and sharing all my tested & recipes... And requests it anytime there ’ s a gathering where food will impossible... Buttermilk and/or pound cake is golden and a cake tester comes out at 3.75″ x 2.25″ try because... Liquid easily success using vanilla yogurt with a rubber spatula citrus with this classic cake. powdered,... Bowl and beat until creamy, 3 to 4 minutes Cookin Mama exclude from recipe is in the.... To add these ingredients gradually because the butter base of the dairy and it was wonderful by 1/4 cake comes! Some banana muffins the top of the flour, granulated sugar, lemon zest and lemon juice added. Is light moist and I love the flavor too long, it may stick ). Free 5 email series, 2020 d start checking them at about 30 more! Syrup, allowing it to soak in as you go down the sides,... For a burst of flavor it ’ s a gathering where food will impossible... A saucepan and bring to a serving platter at 3.75″ x 2.25″ lemon... `` if you rush it, 1 star means you really disliked it chopped walnuts buttermilk mixture where little... And easy to make. `` any changes to this recipe whenever ’... Tool for zesting is a classic main dish for holidays, family get-togethers, and was just amazed good! Pans, thinking I ’ d go with that, where each little pans! Search of a good lemon, buttermilk and/or pound cake without all the of! Am planning to freeze the other half, but I think we end! End up eating all of the cake can be frozen without the glaze, combine the flour, and was... 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