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Before you jump to Lemon Pound Cake recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
We all know that having healthy snacks can help us truly feel better in our bodies. We tend to feel way less gross whenever we increase our consumption of nutritious foods and lower our consumption of junk foods. A salad tends to make us feel better than a piece of pizza (physically at any rate). This is often a problem, however, in terms of eating between meals. Finding snack foods that help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks which you can use when you need an instant pick me up.
If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run can easily be much healthier with wholesome chips and crackers. Deciding on whole grain food items is always far better than eating the highly processed grains we commonly find in our grocery stores.
You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight 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 achieve it.
The ingredients needed to cook Lemon Pound Cake:
- You need 1 1/2 cups all-purpose flour
- Take 1 teaspoon baking powder
- Get 1/2 teaspoon salt
- Provide 1 cup (2 sticks) butter, softened at room temperature
- Prepare 1 cup sugar, plus 1/3 cup
- Provide 4 eggs
- Use 2 teaspoons pure vanilla extract
- Provide 1/4 cup lemon juice, plus 1/3 cup sugar
Instructions to make Lemon Pound Cake:
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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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