How To make Lemon Pound Cake
1/2 pound butter
room temp
1 2/3 cups sugar
5 egg :
room temp
2 cups cake flour
1/2 teaspoon salt
2 teaspoons lemon zest -- grated
Preheat the oven to 325F. Grease and Flour bundt pans or mini-loaf pans. Put the butter in a large mixing bowl and beat until creamy. Slowly add sugar, beating constantly, until the mixture is well blended. Add the eggs one at a time, beating well after each addition. Add the flour and salt and beat until smooth and thoroughly blended. Add the lemon zest and beat another few seconds. Pour the batter into the pan and smooth top with spatula. Bake for about an hour or until a straw comes out clean when inserted into the center. Let cool in the pan 5 minutes before turning onto rack to cool completely.
How To make Lemon Pound Cake's Videos
Amazing Lemon Pound Cake Recipe
This Easy Lemon Pound Cake filled with bright, fresh lemon flavors, And MELTS in your mouth! It's absolutely irresistible, buttery, soft, and moist! Featuring a sweet lemon glaze drizzled overtop, this dessert is perfect for lemon lovers and is guaranteed to steal the show!
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
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Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
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Background Illustrator: Jagriti Khirwar
How to make ???? Lemon Pound Cake w/ Lemon Glaze Recipe
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Thank you all for joining me again! I loves me a Lemon Cake... next I need to make a Lemon Cake with Cream Cheese Frosting... YUMMY!
Hope you enjoy this Recipe!
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
Other Recipes on Fatihs Oven
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BUTTER Cake
Cinnamon Roll Pound Cake
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Carrot Cake
Coffee Cake
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Banana Bread
Apple ???? Pie
Lemon Cake
Coconut Cake
Lemon Bundt Cake with Glaze
Lemon Bundt Cake with Glaze
This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It’s topped with a homemade lemon glaze really takes this cake to the next level. So delicious. You need to make one.
Ingredients!
For Cake
1cup (227g) salted butter, softened
1 cup(200g)sugar
4 large eggs
1tsp vanilla
2tbsp lemon juice
1 tbsp lemon zest
1 cup(237g) whole milk
2cup(250g) all purpose flour
1tbsp baking powder
For sugar syrup
1/2 cup powdered sugar
1/4 cup lemon juice
For glaze
1 cup powdered sugar
2tbsp lemon juice
oven temp350F
Bake 45-50 minutes
9 inch Bundt pan
Artist: Asher Fulero | Track: Unrequited
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