Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Get a triple hit of citrus with this recipe that uses lemon zest, juice, and extract for a burst of flavor. cookin'mama, Credit: No issues with sticking! The only change would be the bake time. When we say itâs a lemon lovers cake, we mean it! Itâs 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. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, â¦ To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze. lutzflcat, Credit: Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. The cake tastes like more like a lemon cake than a pound cake. The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. "This was my grandmother's recipe," says SKYTE. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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). My 2 loaves were done in about an hour and I did use the butter the pan and then use sugar, rather than flour, to help keep the loaf from sticking, in addition to the parchment at the bottom of the pan. 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. I was planning to freeze the other half, but I think we will end up eating all of it. Drizzle on an easy glaze, or simply sprinkle on some powdered sugar, to give your cake the perfect presentation. If you rush it, the batter may separate, which will cause your cake to be heavy. Thaw the overnight on the countertop before serving. I'd love to know how it turned out! With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Now I make one every Monday morning with some banana muffins. Sour cream ensures that the cake remains moist, while the cherry compote adds a pop of color for serving. So any advice would be appreciated. Credit: Just made this cake today, and was just amazed how good it turned out!! It can easily be made in a bundt cake, tube pan, or two loaf pans. No matter what you call it, you're sure to love this lemony dessert speckled with chopped walnuts. Beat in another quarter of the flour, then another third of the buttermilk mixture. My favorite lemon pound cake recipe by far! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. It comes to us from contributor Annettia Mounger of Missouri. The data is calculated through an online nutritional calculator, Edamam.com. Question: you mention being able to reduce the sugar by a quarter. When the cake is cool, carefully transfer it to a serving platter. With trepidation, I filled the pans and, unbelievably, the cake is fine. "Moist, great flavor, tender crumb, not too dense (the small amount of baking soda gives it just the right amount of lift) and beautiful. Repeat with another quarter of the flour and the remaining buttermilk mixture. 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. The best tool for zesting is a rasp grater but any fine grater will do. Many thanks to my longtime reader Karen Tannenbaum for inspiring the recipe. It will crystallize and the cake sticks to the pan. Keeps the bosses happy. — karen, distracted home cook on December 10, 2020, — Margarite Carrington on December 8, 2020. lutzflcat, Credit: I made it in 2 loaf pans, thinking I’d freeze one, per the instructions in the recipe. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I am planning to make this again for Christmas. With the mixer on low speed, gradually alternate adding the flour mixture and buttermilk mixture to the batter. Overall not a good experience! Let the cake cool in the pan for about ten minutes. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. 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). Increase the temperature to 350 °F and bake for 30 minutes more. Today I assembled a double recipe for lemon pound cakes for gifts. The cake keeps well for days on the countertop, and it freezes well, too. Great lemony taste. *Cookâs Note: Do not open the oven door while baking. 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 . 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. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center â¦ "It's also amazingly easy.". What a forgiving recipe. "It goes great with coffee and is quick and easy to make.". No gift befits the food-obsessed people in your life like a cookbook. In a separate bowl or measuring cup, combine the buttermilk, lemon juice and lemon zest. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Hi Gabrielle, Glad you liked it. We’ll see! 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. Hi Cecilia, I use King Arthur flour for all my baking, but when I weigh it, I consistently get between 125-130g per cup. Meanwhile, make the syrup. 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. Bake cake for 1 hour. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. Hope that helps and that you enjoy! Well, my husband immediately ate most of one loaf, so I think we’ll be finishing off the second loaf for breakfast and I’ll just have to make it again! This recipe for Lemon Pound Cakes takes 30 minutes to prepare and is fairly easy to make. The rich taste of pound cake is balanced out with the zingy addition of lemon. Wonderful for holiday serving. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool. Preheat the oven to 325°F and set an oven rack in the middle position. Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes. Did everything the recipe said. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. Spoon the batter into the prepared pan. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Combine the flour, salt, and baking soda in a mixing bowl. Preheat oven to 350°F. Start preparing loaf pan 9 × 5 inch, butter and line with parchment paper. Made this today and it was wonderful. Before deciding which pans to use, please see the notes at the bottom of the recipe. This website is written and produced for informational purposes only. Stir in the lemon extract. 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. Make lemon glaze on the stovetop and pour over inverted pound cake. Cool the cake in the pan for ten minutes. abapplez, Credit: Not bad but not what I was personally looking for. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Finally, beat in the remaining flour mixture. mocooket98. 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. Combine the water and sugar in a saucepan and bring to a boil. Sheila LaLonde, Credit: I have a Wilton mini-loaf pan, where each little loaf comes out at 3.75″ x 2.25″. The cake can be frozen without the glaze for up to 3 months. 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