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
Amazing Lemon Pound Cake
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Ingredients
Dry
3 cups of cake flour, 1 teaspoon of baking powder, 1 teaspoons salt
Wet ingredients
5 eggs, 3 cup of sugar, 2 sticks of soften unsalted butter, 1/2 stick of butter shortening
1 teaspoon of lemon extract, 2 teaspoons of vanilla extract, 1/4 cup of fresh lemon juice, 1 cup of buttermilk
Glaze
2 cups of powder sugar, 1/2 stick of soften unsalted butter, 1/2 teaspoon of lemon extract, 1/2 teaspoon on lemon extract, 2 tablespoons of milk, 2 teaspoons lemon juice
Zingy Lemon Buttermilk Pound Cake Recipe
Discover how easy it is to make a tangy, sweet lemon buttermilk pound cake at home. Infused with lots of lemony flavor, the recipe is surprisingly easy to follow. It makes a great dessert for spring and summer and a nice addition to afternoon tea.
#dessert #lemon #recipes
Get the Full Recipe:
How to Make Delicious Lemon Pound Cakes / Easy Recipes
#Lemon pound cake #Pound cake
How to Make Delicious Lemon Pound Cakes / Easy Recipes
Upload delicious chocolate chip cookie recipe. Thank you for watching
Ingredients (Fan Size: 16.7cm in width, 8.5cm in height, 6.5cm in height)
*All-purpose flour 110 g,baking powder 3g fits .
in the video, All-purpose flour 140 g,baking powder 4g is a typo, sorry.*
2 eggs at room temperature, vanilla extract
Room temperature butter 110g
80 g of sugar
All-purpose flour 110g, Baking Powder 3g
Lemon pickled (lemon flesh 20g + sugar 20g
For decoration
Lemon Glaze: Sugar Powder 50g + Lemon Juice 10g
pistachio
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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 Buttermilk Bundt Cake Recipe
This is a close cousin to a pound cake recipe - the proportions are close, but we use buttermilk for part of the butter content. We also cheat a little bit by adding some baking soda. Lemon Buttermilk Bundt Cake Recipe
Ingredients:
190g (6.7 ounces) salted butter, at room temperature (+ extra for the pan)
440g (15.5 ounces) white sugar (+ extra for the pan)
320g (11.3 ounces) cake flour
2 mL (1⁄2 tsp) baking soda
2 mL (1⁄2 tsp) coarse salt
175 mL (3/4 c) buttermilk
Zest and juice from 2 lemons
5 large eggs, separated
Method:
Preheat the oven to 160ºC (325ºF)
Separate and then whip the egg whites in a stand mixer until light and foamy.
With the mixer running, slowly add in 3 Tbsp of sugar and continue to whip until the whites are at the soft peak stage.
Set aside.
Zest the lemons.
Juice the lemons and then In a cup combine the buttermilk and lemon juice.
Add the remaining sugar and the lemon zest to the stand mixer bowl and beat together with the paddle attachment.
Add the butter and then cream on medium speed until pale and fluffy.
Reduce the speed to low and add the yolks, one at a time.
In a small bowl whisk together the flour, baking soda and salt.
With the mixer still running on low alternate adding the flour and buttermilk mixtures.
Add about a third of each at a time.
Fold about a third of the egg whites into the batter with a spatula until combined, then fold in the remaining whites until they are just barely combined.
Coat the inside of a Bundt pan with butter and then dust with a sprinkle of sugar.
Transfer the batter to the bundt pan, smooth the top and bake for around an hour.
Cool the cake in the pan on a wire rack for 10 minutes, before removing it from the pan to cool completely.
Serves 8
90 minutes total time
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This tasty easy Lemon Buttermilk Bundt Cake Recipe from Le Gourmet TV is a simple lemon cake recipe that solves the kitchen conundrum of what dessert to bake in a 10 cup bundt pan.
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MY ABSOLUTE FAVORITE POUND CAKE/OLD SCHOOL BUTTERMILK POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK
Another awesome and easy Friday night cake
This is actually one of my favorites
This cake is so buttery and delicious
You actually dont need any icing on this cake
Ingredients:
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 sticks room temperature butter
3 cups white sugar
6 egg
1 cup buttermilk
Cream butter and sugar together until smooth(about 3-5 minutes)
slowly add eggs 1 at a time
add flavors
add flour and milk (alternating )
starting with flour and ending with flour
pour in greased tube pan
Bake @325 Degrees for 1 hour 15 minutes. Check after 1 hour Mine was ready at 1 hour . Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
The toothpick must come out clean.
Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect. Enjoy Your Pound Cake.
You can top with a slight glaze if preferred
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