Skip to main content

Traditional Lemon Pound Cake

Materials:

           For Cake:

5 large eggs, almost at room temperature
1 cup unsalted butter, just cooler than room temperature (60-65 °F)
½ cup cake & pastry flour
1 Tbsp finely grated lemon zest
1 ½ cups sugar
1/3 cup sour cream (full-fat)
1 ½ tsp vanilla extract
½ tsp salt
1 cup all-purpose flour

lemon cake
Traditional Lemon Cake

For Glaze
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1/3 cup sugar

Preparation:

Preheat the oven to 325 °F and grease a 9-x-5-inch loaf pan.

Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.

In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.

For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve.

If well maintained, the cake will retain its freshness for 3 days.
Labels:

Comments

Post a Comment

Popular posts from this blog

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...
Post a Comment
Read more

Apple Lemon Studrel Recipe

  Cooking Time: 30 minutes Preparation Time: 40 minutes Serving Size: 1 piece Makes: 10 servings             Materials: 1 1/2 Tbsp. light butter, melted 1/2 cup Splenda brown sugar, divided 2 Tbsp. dry plain breadcrumbs 3/4 tsp. cinnamon 4 cups thinly sliced and peeled apples (any except Red Delicious) 1/4 cup raisins or currants 1/2 tsp. grated lemon zest 8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours) Cooking spray sugar 1/2 tsp. Directions Preheat the oven to 350ºF. Pour the butter into a small bowl or custard cup. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl. Toss the apples, 1/4 cup brown sugar, raisins or currants, and lemon zest in a large bowl. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying o...
Post a Comment
Read more

Fruit Salad

  One of the indispensable foods of the summer season is fruit salad. How do we do it. Very Simple. We only thing we need are banana, kiwi and strawberry. You can also add other fruits if you wish. Chop the fruit and put on a plate. That's all. Eat as soon as possible. because bananas darken. Bon Appetit.
Post a Comment
Read more