Click for Cookbook LOGIN
"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Lemon Pound Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Lemon Pound Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Lemon pound cake


Ingredients:  
Ingredients:  
3 cups cake flour, spooned into measuring cup and leveled-off with a knife
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk (low-fat is fine) (see note)
2 TBS (packed) grated lemon zest (see note)
2 TBS fresh lemon juice
1 cup unsalted butter, softened
2¼ cups granulated sugar
3 large eggs

Directions:
Directions:
Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
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. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.

Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
 

lemon syrup


Ingredients:  
Ingredients:  
2 TBS water
2 TBS granulated sugar
2 tsp fresh lemon juice

Directions:
Directions:
When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
When the cakes are cool, carefully transfer them to serving platters.
Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
 

Lemon Glaze


Ingredients:  
Ingredients:  
1 cup confectioners' sugar
2 TBS fresh lemon juice

Directions:
Directions:
To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. 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). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

31W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!