Easy Lemon Pound Cake | Whip it up in 5 minutes!
Get the Recipe:
⭐️ This lemon pound cake is soft, moist, flavorful, and the perfect treat for lemon lovers. The recipe is easy to make, with a few pantry staples, fresh lemon juice, and zest.
⭐️ Ingredients
WET INGREDIENTS
1 medium lemon the grated zest
¼ cup lemon juice
1 cup milk (also dairy-free milk)
⅓ cup yogurt (also dairy-free yogurt)
¾ cup sugar
¼ cup oil canola, sunflower, avocado, or a light olive oil
1 teaspoon vanilla extract
DRY INGREDIENTS
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
LEMON GLAZE
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
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❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
CREAM CHEESE POUND CAKE (EASY TO MAKE!!!)
#cake #recipe #recipes #easy #easyrecipes
This Cream Cheese Cake Mix Pound Cake is easy to make with a box of yellow cake and few more ingredients.
BAKING TIPS
1. Eggs do not have to be beaten before using.
2. This cake is delicious warm. Even better after 24 hours in fridge.
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???? ???? My Momma's Lemon Pound Cake With a Little Extra! | Infused!
This video will show you how to make infused lemon pound cake. Enjoy!
❤️❤️❤️Ingredients ❤️❤️❤️
Cake:
2 lemons
3 cups flour
3 cups sugar
6 eggs
8oz heavy cream
½ tsp salt
¼ tsp baking powder
1 tsp vanilla extract
4 tsp lemon extract
1 stick unsalted butter (softened)
????Canna Butter (softened)
Lemon Glaze:
½ cup powdered sugar
2 tbsp fresh lemon juice
Cream Cheese Frosting:
4oz cream cheese (softened)
¼ cup lemon juice
1 cup powdered sugar
1 tbsp lemon zest
????Canna butter (melted)
Tips:
???????? Ingredients should be room temperature
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The Cold Oven Cake | 1976 Recipe
Maybe forgetting to preheat your oven isn't a bad thing!? All recipes below!
MY COOKBOOK:
-INGREDIENTS-
• 1 cup butter or margarine
• 1/2 cup shortening: Crisco/Lard (Or omit, and simply use 1 & 1/2 cups of butter)
• 3 cups white sugar
• 3 cups sifted all-purpose flour
• 1/2 tsp baking powder
• 1 cup milk
• 5 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/2 tsp salt (not in the recipe, but would be nice!)
-METHOD-
*.) Assure butter, shortening, eggs, and milk are at room temperature
1.) In a large bowl, cream together butter, shortening, and sugar until light and fluffy
2.) Beat in eggs one at a time
3.) Sift together flour and baking powder in a separate bowl
4.) Fold in flour mixture & milk to the butter mixture, alternating in small portions
5.) Stir in extracts
6.) Turn into a buttered & floured 10 inch tube/bundt pan, or similarly sized vessel
7.) Place in a cold oven, setting temperature to 350ºF and bake for ~ 1 hour & 15 minutes.
8.) Cool cake in pan for 5 minutes, then invert onto a cooling rack. Cool completely before slicing.
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OLD SCHOOL LEMON POUND CAKE
This is the most moist delicious lemon cake you will ever make or eat
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest,
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
For the Syrup
1/4 cup water
1/4 cup granulated sugar
1-1/2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
Instructions
Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. .
Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
ENJOY
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???????? Million-Dollar Pound Cake Recipe ???? #poundcakerecipe #milliondollarpoundcake
❤️GET THE COOKBOOK: This million-dollar pound cake is a true classic! So velvety soft, and moist! It relies on steam and whipping to create that heavenly, melt-in-your-mouth texture.
This pound cake is incredible by itself but also goes great topped with fresh syrupy strawberries and whipped cream!
Enjoy!
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