This website is written and produced for informational purposes only. lutzflcat, Credit: I was planning to freeze the other half, but I think we will end up eating all of it. Set aside. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Give your tastebuds a throwback with this classic cake. Scrape down the sides of the bowl again. Thanks. Please let me know by leaving a review below. The only change would be the bake time. Made this today and it was wonderful. I always add dry ingredients in little piles so I don’t forget what I’ve already added. Invert the warm cake onto a rack. It comes to us from contributor Annettia Mounger of Missouri. Is that 1/4 cup or 25%? Finally, beat in the remaining flour mixture. With trepidation, I filled the pans and, unbelievably, the cake is fine. Get a triple hit of citrus with this recipe that uses lemon zest, juice, and extract for a burst of flavor. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Five stars!!. Bake for 1 hour and 15 minutes (up to 1 hour hour and … Combine the flour, salt, and baking soda in a mixing bowl. Leave the cake to cool completely, about one hour, before glazing. Overall not a good experience! Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes. RALINAJOSEPH, Credit: 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. Lindsay, Credit: Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Lemon-flavored yogurt is the key ingredient to this buttery,  but not overly dense, cake. all purpose flour, spooned into measuring cup and leveled-off with a knife, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. Question: you mention being able to reduce the sugar by a quarter. Thanks again for a fantastic recipe! Make lemon glaze on the stovetop and pour over inverted pound cake. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Bake the cake for 65 to 75 minutes, until golden brown and a cake tester comes out clean. 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 … Spectacular! mocooket98. This recipe is so good! pamc, Credit: Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. 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. Best Lemon Pound Cake Recipe - How to Make Lemon Pound Cake Once the cake is cool, drizzle the syrup over top, letting it drip down the sides. Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers. I was (I thought) ready to fill the prepared pans when I looked up to see 6 eggs staring at me from the counter. Thank you very much for the wonderful recipes. for 70 to 80 minutes or until a knife inserted in the center of the 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. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. This site uses Akismet to reduce spam. The rich taste of pound cake is balanced out with the zingy addition of lemon. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. I made this tonight and followed the recipe except reduced the sugar by 1/4. abapplez, Credit: This is the only recipe you’ll need… Make one today!!! We’ll see! Now I make one every Monday morning with some banana muffins. Serve up the beloved taste of lemon pound cake without all the fuss of cutting and using silverware. 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. 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).