This is The Best #Food #Cake #Recipes >> LEMON POUND CAKE
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Ingredients
FOR
THE POUND CAKE:
- 1
cup unsalted butter — softened, plus more for pan
- 3
cups all-purpose flour — plus more for pan
- 3/4
cup milk — I used nonfat
- Zest
of 1-2 lemons — finely grated (2 small, 1 large)
- 1/3
cup fresh lemon juice — about 1 large or 2 small lemons
- 1
teaspoon vanilla
- 1
1/2 teaspoons salt
- 1/2
teaspoon baking powder
- 1/2
teaspoon baking soda
- 2
cups sugar
- 5
large eggs
FOR
THE GLAZE
- 1/4
cup granulated sugar
- 1/4
cup lemon juice — from half to a full lemon, depending on size
FOR
THE DRIZZLE:
- 1/2
cup powdered sugar
- 2
tablespoons lemon juice
- zest
of 1 lemon — about 1 tablespoon
- 1/2
teaspoon vanilla
Directions
- Preheat
oven to 350 degrees. Butter and flour two loaf pans. (4 1/2-by-8-inch loaf
pans work best, but if you only have the 9x5 size, that’s fine, your loaves
will be longer and a little flatter.)
- In
a liquid measuring cup, combine milk with lemon zest and juice. Whisk
together flour, salt, baking powder, and baking soda in a medium bowl. With
an electric mixer, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Add the flour mixture (with
the mixer on low) in three parts alternately with the milk mixture, beginning
and ending with flour. Beat just until it comes together. Do not overmix!
- Divide
batter evenly between pans; smooth tops. Bake until a toothpick inserted in
centers comes out clean, 50-60 minutes with the smaller pans, 40-50 minutes
with the larger pans. You can tent with foil if they brown too quickly.
- While
the cakes are baking, make the glaze by heating granulated sugar and lemon
juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is
dissolved, remove from heat and let sit until cakes are done.
- Once
done, cool cakes 15 minutes in pan. Turn out cakes onto a rack. Use a pastry
brush to spread the glaze evenly over the tops and sides of both cakes. Let
dry and completely cool, at least 2 hours.
- Make
the drizzle by mixing all ingredients with a whisk. Set rack with cakes over
a baking sheet lined with waxed paper. Pour drizzle over cooled cakes,
letting it run down the sides; let dry, about 30 minutes.
Recipes Note
This
recipe from :
https://www.crazyforcrust.com/lemon-pound-cake/
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