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Before you jump to Lemon Pound Cake recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
Healthy eating promotes a feeling of wellness. Increasing our intake of healthy foods while decreasing the intake of unhealthy types contributes to a more healthy feeling. A little bit of pizza doesn’t make you feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a struggle because you have a great number of options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
If you are not allergic to nuts, try eating some almonds! As an all-in-one vitality booster, almonds offer many health advantages. Different minerals and vitamins are found in these wonderful nuts. Almonds, like turkey, come with the enzyme tryptophan which may often allow you to be sleepy. But when you eat almonds, you won’t feel like you need to sleep a while. Instead they will just help your muscles and gastrointestinal system relax while also helping you feel less frustrated. Almonds often provide a general increased a feeling of well-being.
You will not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to lemon pound cake recipe. To cook lemon pound cake you need 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Lemon Pound Cake:
- Prepare 1 1/2 cups all-purpose flour
- Take 1 teaspoon baking powder
- Take 1/2 teaspoon salt
- Provide 1 cup (2 sticks) butter, softened at room temperature
- Take 1 cup sugar, plus 1/3 cup
- Prepare 4 eggs
- You need 2 teaspoons pure vanilla extract
- You need 1/4 cup lemon juice, plus 1/3 cup sugar
Steps to make Lemon Pound Cake:
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
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