Wednesday, April 6, 2016

Lemon Pound Cake Recipe


Do you have a favorite cake recipe that never fails you? That you can make for almost any occasion, whether it's a friends' birthday, office party or picnic?

For me, it's this delicious Lemon Pound Cake. I'm a real lemon lover, so this really satisfies my desire for that tangy, tart flavor. I'll sometimes make it for dessert for a family gathering, and have some left over for a piece the next day with a cup of tea.

I like recipes for Bundt cakes. Bundt cakes always look homemade and somehow comforting to me. I remember my Mom making the Tunnel Of Fudge cake with a mix that was so popular years ago. But I always think it's worth the extra time to make a cake from scratch, and makes all the difference in taste.





 

 
Recipe for Lemon Pound Cake
 
Ingredients:
 
1 cup unsalted butter (2 sticks) at room temperature, plus more for the pan
2 1/2 cups all-purpose flour, sifted, plus more for the pan
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest
8 tablespoons fresh lemon juice
6 large eggs, at room temperature
1 cup sour cream
2 cups confectioners' sugar
 
Directions:
 
  1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
  5. In a small bowl, whisk together the confectioners’ sugar and the remaining tablespoons of lemon juice until smooth. Pour glaze over cake.
Serves 12
 
I published this last year, but it's a wonderful cake recipe for spring, so I wanted to share it again.


Patricia
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