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Lemon Pound Cake
Lemon Pound Cake

Before you jump to Lemon Pound Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons why this is so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to follow a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, however, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.

Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t wish to eat. For example, did you ever think to check how much sugar and salt are in your favorite cereal? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy diet.

Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to lemon pound cake recipe. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lemon Pound Cake:
  1. Get 1 1/2 cups all-purpose flour
  2. Use 1 teaspoon baking powder
  3. Use 1/2 teaspoon salt
  4. Get 1 cup (2 sticks) butter, softened at room temperature
  5. Prepare 1 cup sugar, plus 1/3 cup
  6. Take 4 eggs
  7. Provide 2 teaspoons pure vanilla extract
  8. You need 1/4 cup lemon juice, plus 1/3 cup sugar
Steps to make Lemon Pound Cake:
  1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  5. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
  6. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
  7. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

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