How To make Buttermilk Lemon Pound Cake
4 EGGS
3 c FLOUR
1/2 ts BAKING SODA
1/2 ts BAKING POWDER
1 t Salt
2 Sticks butter, rm. temp.
2 c Sugar
1 t Lemon extract
1 c Buttermilk
Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Put the uncracked eggs in
a bowl, and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Combine the flour, baking soda, baking powder and salt, and sift them together onto a large piece of waxed paper. Put the butter in a large mixing bowl, and beat until it is smooth and creamy. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended. Add the eggs all at once, and beat until the mixture is light and fluffy. Sprinkle about 1.2 the flour mixture over the butter mixture, and beat until well blended. Stir the lemon extract and the lemon rind into the buttermilk. Beat 1/2 the buttermilk mixture into the batter. Add the
remaining flour and buttermilk mixtures, and beat until the batter is smooth and well blended. Pour the batter into the prepared pan or pans. Bake the bud\ndt cake at 350F for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or until a pick inserted in the center of a cake comes out clean. Remove from the oven, and let cool on a rack for 5 minutes, then turn out onto the rack to cool completely before serving.
How To make Buttermilk Lemon Pound Cake's Videos
LEMON POUND CAKE | Italian-Style w/ Lemon Glaze | DIY Demonstration
Italian LEMON POUND CAKE!! Extremely MOIST with a secret ingredient that will tingle your taste buds!! Recipe below...
ITALIAN LEMON POUND CAKE w/ LEMON GLAZE
Preheat oven to 325 degrees F.
Generously grease and flour a 12-cup Tube or Bundt Pan. Set aside.
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs
1/2 cup whole buttermilk
1/2 cup whole sour cream
4 tablespoons freshly squeezed lemon juice
1 teaspoon of fresh ginger, minced or finely grated (the secret ingredient)
1 teaspoon pure vanilla extract
LEMON GLAZE
1-1/2 cups powdered sugar
3 tablespoons freshly squeezed lemon juice
1. In a medium mixing bowl add flour, baking powder, and salt. Whisk well. Set aside.
2. In large bowl, cream together (with a hand mixer or kitchen aid) butter and sugar until fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and ginger. Be sure to scrape down sides of bowl.
3. Add half of the flour mixture into the butter mixture. Mix until flour can no longer be seen. Mix in the buttermilk and the remaining flour mixture. Mix until flour disappears.
4. Pour cake batter into prepared baking pan. Run butter knife thought cake batter to remove any air bubbles. Tap cake pan on counter top 4-5 times to remove additional air bubbles.
5. Bake in preheated oven, on the middle rack, for 1 hour to 10-20 minutes. Insert toothpick in the center of the cake until it come out clean. If there is any cake batter on the toothpick bake for an additional 5-10 minutes.
6. Cool cake for 5 minute before removing from tube pan. Place cake on serving platter.
7. For the LEMON GLAZE whisk together powdered sugar and lemon juice until creamy and smooth. Evenly drizzle GLAZE over top of warm cake so the glaze can soak into the cake for ultimate flavor.
TIPS: Store cake when completely cooled in an airtight container up to 2 days. Maybe frozen up to 3 months.
~~~ENJOY your homemade ITALIAN LEMON POUND CAKE~~~
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#cake #recipe #food #video #homemade #lemon #poundcake
OLD SCHOOL LEMON POUND CAKE
This is my recipe for an awesome cake
OLD SCHOOL LEMON CREAM POUND CAKE
This is a very moist flavorful cake
Recipe
3 cups all purpose flour
1/2 teaspoon baking soda
2 sticks butter softened
2 1/4 cups granulated sugar
3 large eggs
1 cup buttermilk
1 teaspoon butter extract
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
In mixer cream butter and sugar until creamy
Slowly add eggs one at a time
Combine milk,butter extract and lemon juice and little at a time alternating with dry ingredients with butter egg and sugar mixture until all well incorporated
Pour in tube cake pan
And cook for 1 hour in 350 degree oven
After done cool for 15 minutes and invert on plate and brush with OLD SCHOOL simple syrup
Add old school cake glaze
And ENJOY!!!
Super Moist Lemon Pound Cake Recipe
Super moist lemon pound cake recipe, if you love pound cake this is a must recipe.
#supermoistlemonpoundcake #lemonpoundcake #lemonpoundcakerecipe
Ingredients:
3 cups Swans cake flour or all purpose
3 sticks unsalted butter at room temp.
3 cups sugar
1 cup buttermilk room temp
5 eggs room temp
1/2 tsp baking powder
1/4 tsp salt
1/4 cup fresh squeeze lemon
2 teaspoon lemon flavor
1 tsp vanilla flavor
Heat oven 325 bake 90 minutes or until tooth pick comes out clean.
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The Best LEMON POUND CAKE - Super Moist
This Moist Lemon Pound Cake is a delicious combination of sweet and tart. Made with fresh lemons, you’re going to love this dense and flavorful dessert! __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
-----POUND CAKE-----
►3 cups all-purpose flour spooned and leveled off with a knife
►1/2 tsp baking soda
►1/2 tsp salt
►1 cup unsalted butter softened
►2 cups granulated sugar
►1 cup buttermilk
►2 tbsp grated lemon zest
►3 tbsp fresh lemon juice
►3 large eggs
-----LEMON ICING-----
►2 tbsp lemon juice
►1 cup powdered sugar
???? PRINT RECIPE HERE ????
???? ???? ???? MORE DELICIOUS DESSERTS ???? ???? ????
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➖Raspberry Macarons-
➖Fruit Pizza-
➖Fruit Dip-
➖Chantilly Cake-
➖Vanilla Cake Pops-
➖Dutch Baby Pancake-
????????????????????INSTRUCTIONS ????????????????????????
1. Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
2. In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
3. Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
4. Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
5. Line a 9x5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
6. Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
7. Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
8. Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing.
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⏱ Time Stamps ⏱
0:00 Intro
0:24 The Dry Ingredients
0:46 Mixing the Butter and Sugar
1:20 Add/Mix the Lemon Zest, Lemon Juice, and Eggs
2:29 Incorporate Buttermilk and Dry Ingredients
3:34 Prepping and Baking the Lemon Pound Cake
4:32 Lemon Glaze
5:14 Conclusion and Taste Test
This recipe contains affiliate links.
#simplyhomecooked #poundcake #dessert
Old Fashioned Buttermilk Pound Cake with Old School Milk Icing
Hello Everyone!! Today I’m Sharing a Old School Buttermilk Pound Cake Recipe along with a Delicious Milk Icing Recipe. Enjoy!!
Buttermilk Pound Cake with Milk Icing Glaze
3 Cups Sugar
2 Sticks Unsalted Butter
6 Eggs
1 Cup Buttermilk
3 Cups All Purpose Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
Bake @350 degrees for 1 hour
MILK ICING GLAZE
Ingredients:
1 Tablespoon Butter
1 Cup Evaporated Milk
2 1/2 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
Pinch of Salt
How To Make Southern Lemon Pound Cake (From Scratch)
❤️ SUBSCRIBE HERE: I love desserts made with fresh lemons! They lend such a light and natural flavor. If you’re a fan of lemon desserts then try out this easy southern lemon pound cake. The lemon flavor is not too strong or artificial tasting. Just a balanced lemon freshness and lemon scent that will satisfy your lemon craving.
Normally I must have ice cream with my cakes but for some reason when it comes to lemon pound cakes, only fresh whipped cream will do! It’s perfect with it!
This lemon pound cake tastes great right out of the oven and even better the next day!
GET THE PRINTABLE RECIPE FOR SOUTHERN LEMON POUND CAKE HERE:
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Music by Kevin Macleod