Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lemon pound cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor.

Lemon Pound Cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Lemon Pound Cake is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. 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. Prepare 100 g butter
2. Take 80 g sugar
3. Make ready 2 eggs, beaten
4. Prepare 120 g flour
5. Make ready 1 tsp baking powder
6. Get 1 lemon
7. Take 1 Tbsp honey
8. Get 1 Tbsp water

I decided to slightly decrease the sugar in the original recipe. My cake still turned out nice and sweet with a decidedly crisp, golden crust. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. This substitue works for recipes calling for soured milk also!

Steps to make Lemon Pound Cake:

1. Make the lemon zest first. Wash the lemon well and grate its skin. You can use the lemon juice, too, so cut the lemon in half and squeeze out the juice.
2. Preheat the oven to 170°C/340°F. Put butter and sugar into a bowl and mix together well until you get a creamy texture.
3. Add the half of beaten eggs slowly into the bowl, and mix them very well. Add the rest of beaten eggs and keep mixing well.
4. Sift the flour and baking powder into the bowl and lightly mix together, but do not mix too much! Then pour in the lemon zest and lemon juice and mix. A powdery mixture is fine.
5. Spread butter on the inside of the loaf pan or line with cooking paper. Then pour in the mixture, evenly. Push down the centre of mixture a bit and bake for 30 minutes on at 170°C/340°F and another 10 min at 160°C/320°F
6. Prepare a small bowl and add 1 Tbsp of honey and water and mix well. Once the cake is baked, spread the sauce on all the surface. And it is done!
7. Note: if you want to have a richer taste for grown-ups only, you can make the sauce with "brandy and water" instead of honey and water! It is also good to pour glaze on the cake. To make the glaze, mix castor sugar (60 g), lemon juice (1 Tbsp) and water (1 Tbsp) and pour onto the cake after it is COOLED.

This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious! A sweet and slightly tart flavor greets your tastebuds first as you take a bite. That's immediately followed by the delicious taste of fresh lemon in the soft. The best classic, old-fashioned, quick and easy lemon pound cake recipe with yellow cake mix.

So that is going to wrap it up for this exceptional food lemon pound cake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!