Lemon Pound Cake - Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. For this recipe, I added an extra egg yolk and sour cream, and replaced the.

There actually isn’t a extra versatile ingredient to always have readily available within the fridge than eggs. Eggs help us start our days off right and provides our baked items moisture and construction. They’re also cheap, full of protein, and a lifesaver at dinner when you should throw a fast meal collectively. Here's Homemade Lemon Pound Cake Recipe.

Made two and they dissapeared so fast courtesy of DH,Daughter, Grandson and MIL. Lemon Pound Cake (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound. You can cook Lemon Pound Cake using 8 ingredients and 7 steps.

Lemon Pound Cake Ingredients

You need 1 1/2 cups of all-purpose flour.
You need 1 teaspoon of baking powder.
Prepare 1/2 teaspoon of salt.
Prepare 1 cup (2 sticks) of butter, softened at room temperature.
Prepare 1 cup of sugar, plus 1/3 cup.
You need 4 of eggs.
You need 2 teaspoons of pure vanilla extract.
You need 1/4 cup of lemon juice, plus 1/3 cup sugar.

This simple lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. Here's exactly what you need to make if it's citrus season: grapefruit Greek. Run a knife around the sides of the pan. The best lemon pound cake recipe full of lemon juice and lemon zest!

Lemon Pound Cake instructions

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..
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..
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.
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..
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..
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..
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..

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Simple Lemon Pound Cake Recipes - So moist, and topped with a delicious lemony. The rich taste of pound cake is balanced out with the zingy addition of lemon. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we've replaced some of the butter with cream cheese which compliments the lemon flavor really well. Lemon Pound Cake: Finally decided I'd make an Instructable for my famous Lemon Pound Cake.

I believe you can make great and tasty Lemon Pound Cake recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!