lemon pound cake
(1 rating)
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GOT THIS COOK BOOK AT A YARD SALE NEVER USED IT BUT STARTED READING IT AND CAME UP ON THIS ,POUND CAKE WAS SO DESIGNATED BECAUSE ITS MAGOR INGERDIENTS,BUTTER ,SUGAR,EGGS AND FLOUR WERE ORIGINALLY MEASURED BY THE POUND.TODAY'S RECIPES,MERCIFULLY,ARE MORE TEMPERATE THOUGH STILL RICH,
(1 rating)
yield
12 OR MORE
prep time
10 Min
cook time
1 Hr 10 Min
Ingredients For lemon pound cake
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1 cbutter
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2/1/2 csugar
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6 lgeggs
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3 cflour
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1/2 tspsalt
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2 tspbaking powder
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1 csour cream
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tspgrated lemon rinds of 2 lemons
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2 tsplemon juice
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juice of lemon and 1/2 cup sugar for glaze
How To Make lemon pound cake
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1PREAHEAT OVEN TO 350 DEGREES.
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2WITH MIXER,CREAM TOGETHER BUTTER AND SUGAR UNTIL FLUFFY ADD EGGS 1 AT A TIME,BEATING WELL AFTER EACH ADDITION.
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3IN A SEPARATE BOWL,SIFT TOGETHER FLOUR,SALT AND BANKING POWDER.ADD ALTERNATELY TO BATTER WITH SOUR CREAM BEGING AND ENDING WITH DRY INGERDIENTS, BEAT JUST UNTIL SMOOTH AFTER EACH ADDITION,CAREFULLY INCORPRATING ALL INGERDIENTS,STIR IN LEMON RIND AND EXTRACT--BATTER WILL BE THICK SPOON INTO BUTTERED AND FLOURED 10-INCN TUBE PAN.
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4BAKE ONE HOUR AND 10 MINUTES OR UNTIL ITS TEST DONE BY USING A TOOTH PICK IT VARS FROM YOUR OVEN.CAKE SHOULD BE MOIST NOT OVER COOKED.
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5JUST BEFORE REMOVING CAKE FROM OVEN PREPARE GLAZE MIX LEMON JUICE AND SUGAR IN A SMALL POT AND BRING TO A BOIL TO DISOLVE SUGAR. PLACE CAKE ON RACK AND LET STAND 5 MINUTES ,PRICK THE TOP OF THE CAKE WITH A PAIRING KNIFE THEN BRUSH O THE HOT GLAZE OVER IT UNTIL ITS ABSORBED LET CAKE REST DOR AN HOUR BEFORE REMOVING FROM THE PAN INJOY
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