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 Mascarpone Pound Cake Recipe
A summery mini lemon pound cake filled with lemon curd and topped with a lemon mascarpone cream.
This is the last video in my collaboration series of summer recipes with Barkers New Zealand jams.
I hope you enjoy the video and as always thank you for watching!
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The Best Lemon Buttermilk Cake Recipe ever!
The Best Lemon Buttermilk Cake Recipe ever!
This simple southern lemon layer cake is soft and moist with a tangy-sweet frosting.
GET THE RECIPE by clicking the link below:
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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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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!!!
Very Soft & Moist Lemon Pound Cake From Scratch
I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????
???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer
1.5 QT loaf pan
???? Other simple cake recipes:
Lemon Madeleines
Vanilla Sponge Cake
Chocolate Sponge Cake
???? Other moist cake recipes:
Strawberry Cream Cake
Chocolate Banana Cake
Fluffy Vanilla Roll Cake
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#lemonpoundcake #lemoncake #lemonbuttercake
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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