Lemon Pound Cake Jul 2 Written By Sarah Truesdell PrintLemon Pound CakeYield: 1 small pound cakeAuthor: Sarah TruesdellAdapted from "Perfect Pound Cake" by Rose Levy BeranbaumIngredientsFor the Cake3 Tbsp milk3 large eggs2 tsp vanilla1 1/2 cups cake flour, sifted3/4 cup granulated sugar3/4 tsp baking powder3/4 tsp salt1 tbsp lemon zest13 tbsp unsalted butter, softened6 tbsp granulated sugar1/4 fresh lemon juiceFor the lemon glazeFor the glaze2 cups powdered sugar3-4 tbsp lemon juiceInstructionsMake the cakePreheat oven to 350℉ with the rack in the middle position. Line a small (8x4) loaf pan with parchment cut to the length of the pan with the excess hanging over the long sides.In a medium bowl, whisk together the milk, eggs and vanilla.In a large bowl or bowl of your stand mixer fitted with a paddle attachment, whisk together teh flour, sugar, baking powder, salt, and lemon zest. Add the softened butter in chuck with half of the egg mixture and mix on low speed until the ingredients are moistened, then beat on medium for one minute. Scrape down the bowl and add the remaing wet ingredients in two parts. Beat on medium high for 30 seconds. Pour into prepared pan and bake for 55-70 minutes until a toothpick inserted in the middle comes out clean. (The cake will bounce back before it is fully baked, so you must you the tooth pick method or reach 205℉ internal temperature.) Cover with foil after 30 minutes of baking to prevent over browning the top. Before the cake is finished baking, combine lemon juice and 6 tablespoons of sugar in a small pan and simmer until sugar has dissovled. When cake comes out of the oven, prick all over with a long toothpick, cake tester, or long piece of speghetti. Brush on half of the syrup. Cool for 10-15 minutes then remove from the pan. Piecer the bottom and sides of the cake and douse with remaining syrup. Allow syrup to soak in overnight for best results. Glaze the cakeAfter cake as cooled to room temperature, make a glaze by whisking together powdered sugar and enough lemon juice to reach a pourable consistancy. Thicker if you like a thicker glaze. Drizzle or pour over cake. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Lemon Pound Cake Jul 2 Written By Sarah Truesdell PrintLemon Pound CakeYield: 1 small pound cakeAuthor: Sarah TruesdellAdapted from "Perfect Pound Cake" by Rose Levy BeranbaumIngredientsFor the Cake3 Tbsp milk3 large eggs2 tsp vanilla1 1/2 cups cake flour, sifted3/4 cup granulated sugar3/4 tsp baking powder3/4 tsp salt1 tbsp lemon zest13 tbsp unsalted butter, softened6 tbsp granulated sugar1/4 fresh lemon juiceFor the lemon glazeFor the glaze2 cups powdered sugar3-4 tbsp lemon juiceInstructionsMake the cakePreheat oven to 350℉ with the rack in the middle position. Line a small (8x4) loaf pan with parchment cut to the length of the pan with the excess hanging over the long sides.In a medium bowl, whisk together the milk, eggs and vanilla.In a large bowl or bowl of your stand mixer fitted with a paddle attachment, whisk together teh flour, sugar, baking powder, salt, and lemon zest. Add the softened butter in chuck with half of the egg mixture and mix on low speed until the ingredients are moistened, then beat on medium for one minute. Scrape down the bowl and add the remaing wet ingredients in two parts. Beat on medium high for 30 seconds. Pour into prepared pan and bake for 55-70 minutes until a toothpick inserted in the middle comes out clean. (The cake will bounce back before it is fully baked, so you must you the tooth pick method or reach 205℉ internal temperature.) Cover with foil after 30 minutes of baking to prevent over browning the top. Before the cake is finished baking, combine lemon juice and 6 tablespoons of sugar in a small pan and simmer until sugar has dissovled. When cake comes out of the oven, prick all over with a long toothpick, cake tester, or long piece of speghetti. Brush on half of the syrup. Cool for 10-15 minutes then remove from the pan. Piecer the bottom and sides of the cake and douse with remaining syrup. Allow syrup to soak in overnight for best results. Glaze the cakeAfter cake as cooled to room temperature, make a glaze by whisking together powdered sugar and enough lemon juice to reach a pourable consistancy. Thicker if you like a thicker glaze. Drizzle or pour over cake. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
