LEMON POUND CAKE RECIPE - (4.4/5)
Provided by hicksofmarvin
Number Of Ingredients 13
Steps:
- Set your butter and eggs out and let them reach room temperature. This will allow the butter to mix easier and the eggs will allow the cake to rise better. Get out your big mixing bowl, electric mixer, measuring spoons and cups, a sifter, a baking sheet, and the most important thing: a large bundt cake pan (mine has a 4.5 inch side). Preheat your oven to 300F with the rack in the middle of the oven. Grease your cake pan and dust it with flour. creaming (mixing well) the cup of butter and shortening together in your big mixing bowl with that electric mixer. At this point you want to add: Eggs Sugar Evaporated Milk Vanilla Extract Lemon Extract to the mixing bowl and mix it all up real well until it's nice and smooth. *Evaporated Milk usually comes in 12oz cans so you need about 3/4 of a can* Add 1 cup of flour, your baking powder (DO NOT mixup with baking soda), and salt to the batter. Mix well until no lumps. Continue adding flour 1 cup at a time while mixing well in between until all 3 1/2 cups are used. Scrape the edges into the mix and mix everything on a higher setting to get rid of lumps. This will also add a bit of air making your cake a bit fluffier. Scrape the batter into your greased and floured cake pan. Place the cake pan on a baking sheet and put it on the middle rack of the oven. Set your timer for 1 hour and 15 minutes. Watch your cake toward the end. Only you can tell when it is really done. The 1hr 15-30min is a pretty good range though. GLAZE: Stick lemons in the microwave for about 30 seconds. This will help them release more juice. When they are done and cooled use your hand to press and roll them. This will also help them release juice. Put 2 cups of powdered sugar in the bowl and squeeze 1 1/2 lemons worth of juice into the sugar and mix well. It should be like paste but not too thick but also not too thin. If the cake is done: DON'T TAKE THE CAKE OUT OF THE OVEN JUST YET. Turn off the oven and let the cake sit in the oven for another 10 minutes. This will allow the cake to form a nice crunchy crust. 10 minutes later -> Take your cake out of the oven Transfer your cake onto a cool plate. One plate on top, flip, another plate, flip. While the cake is still hot, ice cake. Now let the cake cool down for a few hours, preferably overnight.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Peer M
[email protected]I'm so glad I found this recipe. It's the perfect balance of sweet and tart, and the texture is amazing.
Silent man099
[email protected]This is the best lemon pound cake recipe I've ever tried. It's moist, flavorful, and has the perfect amount of sweetness.
Habib ahmad Ahmad
[email protected]I've made this cake several times and it always turns out perfectly. It's my go-to recipe for lemon pound cake.
Md Gisuddin
[email protected]This cake is perfect for any occasion. It's simple to make and always a crowd-pleaser.
Surendra Kumar
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed this cake. The lemon flavor was subtle and not overpowering.
Araballa Palmer
[email protected]I made this cake for my friend's birthday and she loved it! It was a great success.
Khurshed Alam
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The cake is absolutely delicious.
Shafeq khan
[email protected]I followed the recipe exactly, but my cake didn't turn out as fluffy as I expected. I'm not sure what went wrong.
Diana Venegas
[email protected]This cake was a little too dense for my taste, but the flavor was good.
Jasmine Marie
[email protected]I've tried many lemon pound cake recipes over the years, but this one is definitely my favorite. It's the perfect combination of moist, fluffy, and lemony.
Semanda Geofrey
[email protected]This is the best lemon pound cake I've ever had. I highly recommend it!
ali solangi
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Musuya Jacinta
[email protected]This was my first time making a pound cake, and I'm so glad I tried this recipe. It was easy to follow and the cake turned out beautifully. Thank you for sharing!
Treasure Funny Comedy
[email protected]I've made this recipe several times now, and it always turns out great. It's a keeper!
Gaming SHakil
[email protected]This lemon pound cake was a delight! The texture was moist and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. I especially loved the glaze, which added a lovely finishing touch.