Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lemon pound cake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Get Inspired On Our Official Site. The rich taste of pound cake is balanced out with the zingy addition of lemon. For this recipe, I added an extra egg yolk and sour cream, and replaced the all-purpose flour with bread flour to give more structure to the loaf and get a better rise.
Lemon Pound Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Lemon Pound Cake is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have lemon pound cake using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lemon Pound Cake:
- Take 1 3/4 c all purpose flour
- Get 1 1/4 c sugar
- Take 2 sticks butter, softened
- Take 5 eggs
- Make ready 1/3 c sour cream
- Take 1/2 tsp baking powder
- Get 1/2 tsp salt
- Get Zest from 3 lemons
- Make ready 3 tbsp lemon juice
- Make ready 1/2 tsp lemon extract
- Prepare 1/2 tsp vanilla
- Take 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Get Lemon Simple Syrup
- Get 1/4 c sugar
- Get 1/4 c fresh lemon juice
- Get Vanilla Glaze
- Get 1/2 c powdered sugar
- Get 1 tbsp milk
- Make ready 1/2 tsp vanilla or vanilla bean
- Make ready Pinch salt
Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come! This Lemon Lover's Pound Cake is a favorite here at Taste of Home. 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.
Instructions to make Lemon Pound Cake:
- Preheat oven to 325 and lightly grease a 9x5 loaf pan with butter. Dust pan light with flour and set aside.
- In a bowl beat butter, sugar, lemon zest, lemon juice, and vanilla for 3 minutes until light and fluffy. Add sour cream until incorporated. Add eggs one at a time, mixing to combine after each addition.
- In another bowl whisk together flour, Baking powder and salt. Gradually add dry ingredients to wet ingredients. (Fold in blueberries or poppyseeds-optional). Toss blueberries lightly in flour before adding to batter.
- Bake 325 for 1 hour or until top is golden brown. Remove from oven and allow to cook for 20 mins. I’m a sauce pan, combine lemon juice and sugar. Once sugar has dissolved, allow to gently simmer for 2 minutes and remove from heat. Using a toothpick, poke cake lightly with holes all around cake. Brush syrup around top and sides of cake. Allow to cool for an hour before icing cake.
- Whisk together powder sugar vanilla bean, milk and salt. Slowly pour over cake and allow to sit 20 minutes to harden before serving.
When we say it's a lemon lovers cake, we mean it! 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. In this lemon pound cake recipe I'm using lemon zest, fresh lemon juice, pure lemon extract and lemon yogurt!! Thanks for sharing, this is a winner! This substitue works for recipes calling for soured milk also!
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