For those who’re a lemon lover, this Previous Long-established Lemon Pound Cake is your dream come true. The triple-threat of lemon juice, zest, and extract ensures that each slice is filled with citrusy goodness. However wait, there’s extra! We’ve additionally included lemon juice within the icing. Whether or not you’re making it for a e-book membership or a vacation gathering, you may by no means go flawed with our tackle this traditional.
Want extra lemon desserts in your life? Strive our 5 Ingredient Lemon Bars or Old Fashioned Creamy Lemon Pie.
Why Our Recipe
- Lemon juice, lemon zest, and lemon extract guarantee this cake packs a lemon punch.
- Somewhat cream cheese provides an additional layer of velvety-denseness to this pound cake.
- It might simply be made in a bundt cake, tube pan, or two loaf pans.
Historically, pound cake is made with 1 pound every of flour, sugar, butter, and eggs. By changing a few of the butter with cream cheese, we get a velvety density that helps hold this pound cake moist. Make it in a bundt pan, a tube pan, or two loaf pans. It’ll be scrumptious it doesn’t matter what form it is available in!
Ingredient Notes
- Salted Butter: For those who solely have unsalted butter, simply add 1/4 teaspoon of salt to the batter.
- Cream Cheese: Make sure to use full-fat cream cheese for one of the best texture and richness. It must be softened to room temperature together with the butter.
- Lemon Juice: Freshly squeezed lemon juice is strongly most popular for one of the best taste. Bottled lemon juice is muted.
- Lemon Zest: Ensure that to zest the lemons earlier than juicing them. Persist with the yellow components and keep away from grating into the white pith, as it may possibly add bitterness.
- Lemon Extract: This provides an additional punch of lemon taste. It’s offered within the baking aisle close to the vanilla extract.
- Vanilla Extract: Although it is a lemon-forward cake, vanilla extract provides a smoothness that enhances the flavour of the lemon.
- All-Objective Flour: Persist with all-purpose for this one. Cake flour shouldn’t be utilized in pound truffles.
Pan Choices
Bundt Pan (10–12 cup capability): Grease and flour the pan effectively, particularly in all of the detailed crevices. The batter suits completely in a ten to 12-cup bundt pan. Bake for 1 hour and quarter-hour to 1 hour and half-hour, or till a toothpick inserted into the middle comes out clear.
Tube Pan (9-inch diameter, 12-cup capability): Much like a bundt pan however with straight, easy sides, a tube pan is one other nice choice. Make sure to grease and flour the pan completely. The bake time can be just like the bundt pan, round 1 hour and quarter-hour to 1 hour and half-hour.
Loaf Pans (two 9 x 5-inch pans): Divide the batter between two loaf pans. Grease and flour the pans as typical. For loaf pans, the baking time can be a bit shorter, round 60 to 70 minutes. Start checking for doneness on the 60-minute mark by inserting a toothpick into the middle—if it comes out clear or with a couple of moist crumbs, it’s executed.
Vital: Grease Your Pans
When utilizing a bundt cake pan, it’s essential to grease the pan completely to forestall sticking, particularly with a dense cake like this pound cake. Due to the intricate design and curves of bundt pans, lacking any spots may cause components of the cake to stay.
Shortening or Butter with Flour: Essentially the most dependable technique is to generously grease the pan with shortening or softened butter. Ensure you coat each little ridge and crevice, then mud it evenly with flour. Faucet out any extra flour.
Pan Release Mixture (DIY): One other nice choice is making your personal “pan launch” or “cake goop.” It is a easy combination of equal components shortening, vegetable oil, and flour. Stir it till easy, then brush it generously onto each floor of the pan.
Retailer-bought Non-stick Baking Spray with Flour: You should utilize a non-stick baking spray that features flour, like Baker’s Pleasure or Pam with Flour. Ensure that to coat the pan evenly, spraying completely into all of the nooks and crannies to forestall any sticking. It’s the least efficient of the three choices, but it surely’s higher than nothing!
Storage & Freezing Directions
Room Temperature: Retailer the lemon pound cake at room temperature in an hermetic container or wrapped tightly in plastic wrap for as much as 3 days.
Refrigerate: For those who want to retailer the cake within the fridge, wrap it effectively in plastic wrap or place it in an hermetic container. It may be saved for as much as 5 days within the fridge.
To freeze, wrap particular person slices or the entire cake tightly in plastic wrap, adopted by a layer of aluminum foil, or place it in a resealable plastic freezer bag. The cake will be frozen for as much as 3 months. Thaw in a single day within the fridge, then deliver to room temperature earlier than serving.
Extra scrumptious bundt truffles…
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