Lemon Pound Cake

Have you ever baked a bread or cake?

I rally like to eat a bread and a cake, but I could’t eat a bread in the USA because American desserts are so sweet, so I’m worried my health. That’s why I tried to make a cake. Especially, I was recommended the pound cake recipe by my friend because her job is a patisserie. She mentioned that the recipe is really easy; in addition, ingredients are simple compared with other cakes’ recipe.

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   (Recently, I baked three lemon pound cakes.)

The cake’s taste was really good, and I could eat less sugary compared with other cakes. Also, I putted lemon in my cake, so I couldn’t stop to eat the cake because of a sour taste. I shared to eat the cake with my friends, and everybody liked it. If you don’t like sour or lemon’s taste, you can change other fruit or taste such as blueberry, chocolate, and so on.

In my opinion, a taste of basic pound cake is also nice as much as a lemon pound cake. So, if you want to start baking, I want to recommend the recipe. The cake recipe doesn’t need fermentation or mature steps. Also, the recipe never requires a sensitive sense when you try to bake the cake. You just make the dough, and bake it in an oven. Or you can use a baking product because it needs to mix together well and bake 50 minutes.

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INGREDIENTS

For the Pound Cake:
  • 3 sticks unsalted butter, room temperature
  • 1 (8 ounce) package of cream cheese, room temperature
  • 1 teaspoon salt
  • 2½ cups granulated sugar
  • 1 (3.4 ounce) package lemon instant pudding
  • 6 large eggs, room temperature
  • 3 cups sifted cake flour
  • 3½ teaspoons fresh lemon zest
For the Lemon Glaze:
  • 1⅓ cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • Optional: lemon zest for garnish

INSTRUCTIONS

For the Pound Cake:
  1. Preheat oven to 325 degrees.
  2. Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
  3. Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
  4. Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
  5. Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
  6. Do not overbeat at this point.
  7. Add lemon zest to bowl and mix.
  8. Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 inch bundt or tube pan.
  9. Bake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled
For the Glaze:
  1. Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
  2. Drizzle on top of cooled cake, sprinkle with lemon zest and serve.

Reference List. 

-Recipe

dams, J. D. (2016, March 22). The ultimate lemon cake recipe [Blog post].

Retrieved from http://www.grandbaby-cakes.com/2016/03/lemon-cake-lemon-pound-cake-recipe/

 

 

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