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.
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Ingredients and Measurements
2 sticks salted Butter
1/2 cup butter flavor Shortening (I used Crisco)
2 1/2 cup sugar
4 eggs
1 tablespoon Lemon Extract
1 cup milk or butter milk
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
Glaze
2 tablespoons butter
juice from 1 lemon
1/2 cup sugar
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Super Moist Lemon Pound Cake Recipe
Super moist lemon pound cake recipe, if you love pound cake this is a must recipe.
#supermoistlemonpoundcake #lemonpoundcake #lemonpoundcakerecipe
Ingredients:
3 cups Swans cake flour or all purpose
3 sticks unsalted butter at room temp.
3 cups sugar
1 cup buttermilk room temp
5 eggs room temp
1/2 tsp baking powder
1/4 tsp salt
1/4 cup fresh squeeze lemon
2 teaspoon lemon flavor
1 tsp vanilla flavor
Heat oven 325 bake 90 minutes or until tooth pick comes out clean.
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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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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
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!!!