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Before you jump to Lemon Pound Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Making the decision to eat healthily has marvelous benefits and is becoming a more popular way of living. There are a lot of diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Although we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by making a couple of small changes.
These healthier food options can be applied to other foods such as your cooking oils. Olive oil, for example, contain monounsaturated fats which are essentially good fats that fight the effects of bad cholesterol. Olive oil can also be good for your skin since it is a great source of vitamin E. It might be that you already think that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, go for organic produce that has not been sprayed with toxic chemicals. If you can find a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients because of storage or not being picked at the right time.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to lemon pound cake recipe. To cook lemon pound cake you only need 20 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Lemon Pound Cake:
- You need 1 3/4 c all purpose flour
- Prepare 1 1/4 c sugar
- Prepare 2 sticks butter, softened
- Provide 5 eggs
- Get 1/3 c sour cream
- Get 1/2 tsp baking powder
- Take 1/2 tsp salt
- Use Zest from 3 lemons
- Provide 3 tbsp lemon juice
- Take 1/2 tsp lemon extract
- Get 1/2 tsp vanilla
- Take 3/4 cup of blueberries or 3tbsp poppyseeds-optional*
- Get Lemon Simple Syrup
- Get 1/4 c sugar
- Prepare 1/4 c fresh lemon juice
- Get Vanilla Glaze
- Use 1/2 c powdered sugar
- Get 1 tbsp milk
- Provide 1/2 tsp vanilla or vanilla bean
- Get Pinch salt
Instructions to make Lemon Pound Cake:
- Preheat oven to 325 and lightly grease a 9x5 loaf pan with butter. Dust pan light with flour and set aside.
- In a bowl beat butter, sugar, lemon zest, lemon juice, and vanilla for 3 minutes until light and fluffy. Add sour cream until incorporated. Add eggs one at a time, mixing to combine after each addition.
- In another bowl whisk together flour, Baking powder and salt. Gradually add dry ingredients to wet ingredients. (Fold in blueberries or poppyseeds-optional). Toss blueberries lightly in flour before adding to batter.
- Bake 325 for 1 hour or until top is golden brown. Remove from oven and allow to cook for 20 mins. I’m a sauce pan, combine lemon juice and sugar. Once sugar has dissolved, allow to gently simmer for 2 minutes and remove from heat. Using a toothpick, poke cake lightly with holes all around cake. Brush syrup around top and sides of cake. Allow to cool for an hour before icing cake.
- Whisk together powder sugar vanilla bean, milk and salt. Slowly pour over cake and allow to sit 20 minutes to harden before serving.
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