Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Combine butter and sugar in a large bowl and beat until creamy, 3 to 4 minutes. cookin'mama, Credit: 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. Quick coffee cake. Lemon Pound Cake is a variation on classic pound cake … I was (I thought) ready to fill the prepared pans when I looked up to see 6 eggs staring at me from the counter. Great recipe and delicious cake – followed exactly as written, including how to prepare the pan (with sugar) and had no problems turning it out. Drizzle on an easy glaze, or simply sprinkle on some powdered sugar, to give your cake the perfect presentation. "Moist, great flavor, tender crumb, not too dense (the small amount of baking soda gives it just the right amount of lift) and beautiful. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Repeat with another quarter of the flour and the remaining buttermilk mixture. The cake keeps well for days on the countertop, and it freezes well, too. Thaw the overnight on the countertop before serving. This is THE BEST lemon pound cake I have ever made. Spoon the batter into the prepared pan. Now I make one every Monday morning with some banana muffins. Thanks again for a fantastic recipe! Thank you very much for the wonderful recipes. Slip a piece of parchment paper, aluminum foil, or paper towels underneath for easy clean-up. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. With trepidation, I filled the pans and, unbelievably, the cake is fine. pamc, Credit: The best tool for zesting is a rasp grater but any fine grater will do. — karen, distracted home cook on December 10, 2020, — Margarite Carrington on December 8, 2020. When we say it’s a lemon lovers cake, we mean it! When the cake is cool, carefully transfer it to a serving platter. 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. Stir in the lemon extract. 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). Excellent pound cake recipe. Hi Meagan, I do think this will work in mini loaf pans. No issues with sticking! Add comma separated list of ingredients to include in recipe. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice. Meanwhile, make the syrup. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream … Egg carton running low? 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. Here, fresh blueberries are stirred into the rich, lemony batter before baking to golden perfection. Make lemon glaze on the stovetop and pour over inverted pound cake. Did everything the recipe said. The sour cream makes it so light and fluffy and not dry like my old recipe. Hi Gabrielle, Glad you liked it. Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. lutzflcat, Credit: I have the same question as Dawn. Set aside. So any advice would be appreciated. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. Spoon the glaze over the top of the cake, letting it drip down the sides. As you can see in the photo below, to prep the pan, I grease it with vegetable shortening and then dust with sugar. I will never make my old cream cheese style pound cake again! Overall not a good experience! Start preparing loaf pan 9 × 5 inch, butter and line with parchment paper. Can't find lemon yogurt at the store? Stir until well combined. RALINAJOSEPH, Credit: It’s important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. Get a triple hit of citrus with this recipe that uses lemon zest, juice, and extract for a burst of flavor. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Start by zesting and juicing your lemons. Finally, beat in the remaining flour mixture. Leave the cake to cool completely, about one hour, before glazing. Lindsay, Credit: Set aside. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. 25% puts the sugar content in the cake at about 1 2/3 cups versus 2 1/4 cups. In a medium bowl, whisk together the flour, baking soda and salt. In another bowl, whisk together the buttermilk, My cake did not cook all the way through with 70 mins cook time, it stuck to the pan and very little lemon taste. It was delicious and everyone wanted more. It comes to us from contributor Annettia Mounger of Missouri. 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)? Simply combine the cake batter ingredients systematically and toss it in the oven in a Bundt pan. Let me know your thoughts. Mary Zink, Credit: Wonderful for holiday serving. You can get away with reducing the sugar by 25%. Not a heavy cake. Get new recipes each week + free 5 email series. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool. Allow the cake to cool completely, about one hour. Today I assembled a double recipe for lemon pound cakes for gifts. "It's also amazingly easy.". Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Question: you mention being able to reduce the sugar by a quarter. … Preheat the oven to 325°F and set an oven rack in the middle position. 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. It works beautifully and leaves no floury residue on the outside of the cake. Sour cream ensures that the cake remains moist, while the cherry compote adds a pop of color for serving. Not bad but not what I was personally looking for. Lemon cake mix and lemon pudding mix are the base for this ultra easy lemon cake. Do not sprinkle the sugar!! I made this tonight and followed the recipe except reduced the sugar by 1/4. "It goes great with coffee and is quick and easy to make.". Great lemony taste. 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. Never fear, you can still make a deliciously rich and moist pound cake with just a single egg by using this recipe. It will crystallize and the cake sticks to the pan. 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! ", "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. We skipped the glaze just so we could reduce sugar but did do the syrup which added a nice touch. this link is to an external site that may or may not meet accessibility guidelines. I always add dry ingredients in little piles so I don’t forget what I’ve already added. Preheat oven 325° and grease a large tube pan with cooking spray. (See note below before completing this step.) Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible. The 375g is the amount I used for this recipe, so I’d go with that. "Don't know why they call it bread; it's a lemon pound cake." (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.) "This is an old recipe that my grandmother always made," says Cookin Mama. mocooket98. I’d start checking them at about 30 minutes. And be sure you zest the lemons first, otherwise it will be impossible once they are juiced. This recipe is so good! I'd love to know how it turned out! 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. Just made this cake today, and was just amazed how good it turned out!! This recipe is light moist and I love the flavor. Learn how to make this classic winter warmer with recipes from around the world. Like many, I reduced sugar by 25% and upped the juice and zest a bit. 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 … Let the cake cool in the pan for about ten minutes. Set the cake on a cooling rack. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.). This recipe for Lemon Pound Cakes takes 30 minutes to prepare and is fairly easy to make. 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. Hi Cecilia, I use King Arthur flour for all my baking, but when I weigh it, I consistently get between 125-130g per cup. Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes. Place pan in a cold oven and heat oven to 325 °F. Like you, l prefer to assemble all ingredients and then proceed. This site uses Akismet to reduce spam. I am planning to make this again for Christmas. The cake tastes like more like a lemon cake than a pound cake. With the mixer on low speed, gradually alternate adding the flour mixture and buttermilk mixture to the batter. abapplez, Credit: Gradually brush the cake with the syrup, allowing it to soak in as you go. for 70 to 80 minutes or until a knife inserted in the center of the My favorite lemon pound cake recipe by far! 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). Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Is that 1/4 cup or 25%? Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light … The only change would be the bake time. Yikes! (Set a timer because if it stays in the pan too long, it may stick.). Transfer the cake batter to the prepared bundt pan and smooth with a rubber spatula. How To Make Lemon Pound Cake Recipe. Would you make any changes to this recipe if you were doing it in little loaf pans? The rich taste of pound cake is balanced out with the zingy addition of lemon. Scrape down the sides of the bowl again. Lemon-flavored yogurt is the key ingredient to this buttery,  but not overly dense, cake. 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