In another bowl, whisk together the buttermilk, Combine the water and sugar in a saucepan and bring to a boil. I always add dry ingredients in little piles so I don’t forget what I’ve already added. I’m not much of a baker…in fact I bake approximately twice a year: Thanksgiving and Christmas, and an occasional batch of chocolate chip cookies the rest of the year . Make lemon glaze on the stovetop and pour over inverted pound cake. "It goes great with coffee and is quick and easy to make.". In a separate bowl or measuring cup, combine the buttermilk, lemon juice and lemon zest. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Mary Zink, Credit: (Note: be sure to pop the cake out of the pan after ten minutes, as cooling too long in the pan will cause the cake to stick.) Add comma separated list of ingredients to exclude from recipe. If you rush it, the batter may separate, which will cause your cake to be heavy. Get a triple hit of citrus with this recipe that uses lemon zest, juice, and extract for a burst of flavor. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Please let me know by leaving a review below. Give your tastebuds a throwback with this classic cake. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze. Thaw the overnight on the countertop before serving. Scrape down the sides of the bowl again. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle … 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. Can't find lemon yogurt at the store? Yikes! I’d start checking them at about 30 minutes. (Set a timer because if it stays in the pan too long, it may stick.). Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool. To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible. Bake for 1 hour and 15 minutes (up to 1 hour hour and … Set aside. The sour cream makes it so light and fluffy and not dry like my old recipe. 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). I was (I thought) ready to fill the prepared pans when I looked up to see 6 eggs staring at me from the counter. Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Let the cake cool in the pan for about ten minutes. Add comma separated list of ingredients to include in recipe. This is THE BEST lemon pound cake I have ever made. Like many, I reduced sugar by 25% and upped the juice and zest a bit. "It's also amazingly easy.". This website is written and produced for informational purposes only. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-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. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. If you're craving pound cake, but don't want to hassle with pulling out a lot of ingredients, this is the recipe for you. Lindsay, Credit: As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, … Serve up the beloved taste of lemon pound cake without all the fuss of cutting and using silverware. lutzflcat, Credit: Take these bite-size cookies to your next potluck and see them magically disappear. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream … Stir until well combined. Learn how to make this classic winter warmer with recipes from around the world. all purpose flour, spooned into measuring cup and leveled-off with a knife, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. No matter what you call it, you're sure to love this lemony dessert speckled with chopped walnuts. Transfer the cake batter to the prepared bundt pan and smooth with a rubber spatula. Repeat with another quarter of the flour and the remaining buttermilk mixture. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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. Anita Dayoff, Credit: Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Question: you mention being able to reduce the sugar by a quarter. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. abapplez, Credit: So, I put them in another bowl and whipped them well, then returned the thick batter to the mixer and added the eggs, mixing until blended. It works beautifully and leaves no floury residue on the outside of the cake. "Moist, great flavor, tender crumb, not too dense (the small amount of baking soda gives it just the right amount of lift) and beautiful. Now I make one every Monday morning with some banana muffins. Simply combine the cake batter ingredients systematically and toss it in the oven in a Bundt pan. Preheat oven to 350°F. With the mixer on low speed, gradually alternate adding the flour mixture and buttermilk mixture to the batter. Egg carton running low? No gift befits the food-obsessed people in your life like a cookbook. Five stars!!. The taste and texture are perfect. We skipped the glaze just so we could reduce sugar but did do the syrup which added a nice touch. Coat a 12- to 15-cup Bundt pan with baking spray. Do not sprinkle the sugar!! Slip a piece of parchment paper, aluminum foil, or paper towels underneath for easy clean-up. This recipe is so good! *Cook’s Note: Do not open the oven door while baking. A few key things to note about the lemon extract in the cake batter: I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon … Hi Meagan, I do think this will work in mini loaf pans. Beat in another quarter of the flour, then another third of the buttermilk mixture. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I will definitely come back to this recipe whenever I’m in the mood for something lemony. If you think it will work, I will give it a try. I made this cake out of the blue back in July to cheer spirits at work. So any advice would be appreciated. The data is calculated through an online nutritional calculator, Edamam.com. 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. Lemon Pound Cake is a variation on classic pound cake … The best tool for zesting is a rasp grater but any fine grater will do. 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. This site uses Akismet to reduce spam. Spoon the glaze over the top of the cake, letting it drip down the sides. I made this tonight and followed the recipe except reduced the sugar by 1/4. Stir in the lemon extract. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. Thanks again for a fantastic recipe! With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, … The cake can be frozen without the glaze for up to 3 months. Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.). Learn how your comment data is processed. Meanwhile, make the syrup. My favorite lemon pound cake recipe by far! Set the cake on a cooling rack. This lemon pound cake is the ultimate dessert for lemon lovers. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. This is the only recipe you’ll need… Make one today!!! I did half butter half coconut oil to reduce some of the dairy and it was wonderful! I am planning to make this again for Christmas. Made this today and it was wonderful. Several reviewers have had success using vanilla yogurt with a little lemon zest added. The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. And be sure you zest the lemons first, otherwise it will be impossible once they are juiced. Hope that helps and that you enjoy! When the cake is cool, carefully transfer it to a serving platter. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. 25% puts the sugar content in the cake at about 1 2/3 cups versus 2 1/4 cups. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. This addictingly delicious lemon pound cake only takes about 10 minutes to throw together. Thanks a million for sharing! I always use the spoon and level method to measure flour (even when I weigh it) so the conversion to grams is consistent with using that method. Let me know your thoughts. Tips for Making Copycat Starbucks Lemon Loaf. This may sound peculiar but being a weights and measures kind of person I need to know: will there be a difference between a cup of flour which has been “spooned and leveled” and a cup of flour which has been weighed (120g KAF)? Gradually brush the cake with the syrup, allowing it to soak in as you go. With trepidation, I filled the pans and, unbelievably, the cake is fine. Chopped pecans add a rich nutty taste throughout this lemon pound cake recipe, along with a delightful crunch in the texture. Great recipe and delicious cake – followed exactly as written, including how to prepare the pan (with sugar) and had no problems turning it out. It comes to us from contributor Annettia Mounger of Missouri. How To Make Lemon Pound Cake Recipe. The 375g is the amount I used for this recipe, so I’d go with that. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center … Is that 1/4 cup or 25%? Sheila LaLonde, Credit: Bake cake for 1 hour. Everyone loves it and requests it anytime there’s a gathering where food will be brought! Not bad but not what I was personally looking for. I have the same question as Dawn. When we say it’s a lemon lovers cake, we mean it! (See note below before completing this step.) "This is an old recipe that my grandmother always made," says Cookin Mama. Place pan in a cold oven and heat oven to 325 °F. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Not a heavy cake. 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 ; In a medium bowl, whisk together the flour, baking soda and salt. Hi Dawn, not a weird question. nicole, Credit: mocooket98. Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. Get new recipes each week + free 5 email series. Invert the warm cake onto a rack. As you can see in the photo below, to prep the pan, I grease it with vegetable shortening and then dust with sugar. Lemon cake mix and lemon pudding mix are the base for this ultra easy lemon cake. Remove from the heat and stir in the lemon juice. Great lemony taste. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Traditionally just made with just four ingredients — a pound each of butter, sugar, eggs, and flour — these 11 lemon pound cake recipes are a delicious twist on the classic dessert. Most of the listed time here is in the oven. I made it in 2 loaf pans, thinking I’d freeze one, per the instructions in the recipe. "If you’re in search of a good lemon, buttermilk and/or pound cake, stop here. I was planning to freeze the other half, but I think we will end up eating all of it. Keeps the bosses happy. Start preparing loaf pan 9 × 5 inch, butter and line with parchment paper. (If you were doubling the recipe, you would use 1/2 … We’ll see! Hi Cecilia, I use King Arthur flour for all my baking, but when I weigh it, I consistently get between 125-130g per cup. Quick coffee cake. The rich taste of pound cake is balanced out with the zingy addition of lemon. Once the cake is cool, drizzle the syrup over top, letting it drip down the sides. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Invert the cake onto a wire rack. In a medium bowl, whisk together the flour, baking soda and salt. The only change would be the bake time. The cake tastes like more like a lemon cake than a pound cake. … Start by zesting and juicing your lemons. What a forgiving recipe. RALINAJOSEPH, Credit: I'd love to know how it turned out! Excellent pound cake recipe. Never fear, you can still make a deliciously rich and moist pound cake with just a single egg by using this recipe. And website in this browser for the next time I comment fairly easy make. Out onto a wire rack to cool I assembled a double recipe for lemon pound cake again 3.75″... Crunch in the recipe except reduced the sugar content in the oven door while baking, fresh are. Are the base for this ultra easy lemon cake mix and lemon juice ultra easy lemon cake mix and juice... I am planning to freeze the other half, but I think will... 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