How to make a Lemon Pound Cake | Cube Lemon Overload
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This is a lemon pound cake that is really full of lemon. I've given a modern twist by using a cube silicon mold and thus achieving a shape that's rather different from the traditional rectangular shape.
★Mold used★
Silikomart SF104 Cube
★Ingredients (for 8 cube pound cakes)★
Unsalted Butter (room temp) 125g
Sugar 120g
Eggs 125g
Cake Flour & Baking powder 128g & 3.3g
Lemon zest 10g
Lemon juice 10g
Candied Lemon Peel 60g
★Steps★
1. Beat the butter smooth.
2. Add the sugar and beat it (cream the mixture). If you are using a stand mixer then use the paddle attachment.
3. Add about 1/3 of the flour & baking powder and continue beating.
4. Once the dry ingredients have been mixed well, add the eggs in 4 additions.
5. Once all the eggs have been added then add the rest of the flour & baking powder.
6. Add lemon zest/juice/candied lemon peel and mix them well with a spatula.
7. Evenly fill the silicon mold with the batter.
8. Bake at 170°C for 20~25mins (Preheat the oven to 190°C)
9. Immediately after taking the pan out of the oven, give it a shock to release the hot air inside.
10. Take the cube pound cakes out of the mold and while it's still hot, dip them in syrup (Sugar : Water = 1 : 2)
11. Apply lemon icing (Powdered sugar : lemon juice = 5 : 1. Feel free to adjust the ratio to reach the desired consistency)
12. Stick in a lemon juice filled pipette (mix equal amounts of lemon juice and sugar and bring to a boil. Let it cool than fill the pipette) to make it look fantastic.
★How to store★
Store in an air tight container at room temp(20~25C) up to 3 days.
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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#hanbitcho #sugarlane #조한빛 #슈가레인 #poundcake #큐브파운드
Lemon Cake Recipe
Learn how to make the best lemon cake! This lemon cake is soft, moist with gentle lemony flavour and topped with lemon glaze. This lemon pound cake is made with basic ingredients and no special techniques required to make it. Is you like loaf cake you definitely should give this lemon loaf cake a try!
Printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More cake recipes:
Lemon Blueberry Ricotta Pound Cake:
Healthy Banana Bread:
Chocolate Cake:
Red Velvet Cake:
Lemon Tart:
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Ingredients:
For the cake:
3/4 cup (170g) Butter, softened
4 Eggs
1 cup (200g) Sugar
3 tablespoons Lemon juice
2 tablespoons Lemon zest
1¾ cups (220g) All-purpose flour
1/2 teaspoon Salt
1½ teaspoons Baking powder
2/3 cup (160g) Yogurt/sour cream
1 teaspoon Vanilla extract
For the glaze:
1 cup (120g) Powdered sugar
3 tablespoons Lemon juice
Directions:
1. Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
2. Make the cake: In a bowl, sift flour, baking powder and salt. Set aside.
3. In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.
4. Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Make the glaze: in a bowl, whisk powdered sugar and lemon juice until smooth.
6. When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.
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Lemon Pound Cake | Brings Back Childhood Memories Of My Mom Baking???? | #PoundCakeQueen????
Today I wanted to make this Lemon Pound Cake that was requested several times by some of our YouTube family members.????
#PoundCakeQueen #LemonPoundCake #Traditional
INGREDIENTS I USED:
Bake in oven preheated to 325 degrees for 1 hour 10-15 mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
2 dropper fulls of Lemon Oil (or more) Can use Lemon Extract
1 Tsp Creme Bouquet Flavoring (Not a must have ingredient)
Drop of yellow food coloring to tint the batter just a little bit.
FOR LEMON GLAZE I USED:
Powdered Sugar
Lemon Extract
Lemon Juice
Milk
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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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Lemon Loaf Cake
This lemon loaf cake is packed with lemon flavor. It's super moist and soft. The lemon is incorporated in all 3 components of this delicious lemon pound cake; the cake itself, the lemon syrup, and the lemon glaze. A definite must-try for lemon lovers out there!
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How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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