Lemon pound cake
Lemon pound cake
Ingredients/Components
- sugar - 1 c
- eggs - 4 item
- vanilla extract - 2 tsp
- salt - 1/2 tsp
- flour - 1-1/2 c
- baking powder - 1 tsp
- lemon juice - 1/4 c
- 2 sticks butter - 1 c
- Butter a 6-cup loaf pan and line with parchment paper
How to make lemon pound cake:
Preheat oven to 350°. Butter a 6-cup loaf pan and line with parchment paper.In medium bowl, combine flour, baking powder and salt. Set aside. Cream butter with mixer; stir in 1 cup sugar. Add eggs, one at a time. Add vanilla. Add dry ingredients in batches; then add 1/4 cup lemon juice. Pour into prepared pan and bake 60-75 minutes, or until raised in the center and toothpick comes out dry and almost clean. Let sit in pan for about 10 minutes and then turn out onto a cake rack. Peel off parchment paper.Glaze:1/3 c. sugar1/3 c. lemon juice Combine sugar and lemon juice. Once cake is out of pan, brush entire glaze over it, on top and sides, using a pastry brush. The lemon glaze will soak into the pound cake. Let cool at room temperature, or wrapped in plastic wrap.
Well wrapped, the cake will last up to a week. Serve at room temperature.
Recipe categories: Desserts, Cakes, Weeknight.
Rating:
Related ingredients:
graham cracker crumbs, butter, softened, sugar, chopped pecans, cool whip
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