Lemon-Soaked Pound Cake
From henrie 15 years ago
- 45 minutes to make
- Serves 1
This is for the lemon lovers here, enjoy
Ingredients
- cake shopping list
- 1-1/2 cups all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup unsalted sweet butter, softened shopping list
- 1 cup granulated sugar shopping list
- 3 large eggs, room temperature shopping list
- 1 tablespoon chopped grated lemon peel shopping list
- 1 ounce lemon juice shopping list
- 1-1/2 ounces buttermilk, room temperature shopping list
- lemon syrup shopping list
- 1/2 cup sugar shopping list
- 1/2 cup lemon juice shopping list
How to make it
- Preheat the oven to 350 F.
- For the cake: butter, flour and line a 8 x 3" or similar loaf pan with parchment paper.
- Sift together the flour, baking powder and salt. Cream the butter and sugar together in a mixer. Stop the mixer and scrape down the sides, then slowly begin to beat again. Add the eggs, one at a time, beating each in completely between each addition. Add the lemon zest, beat again, and scrape down the bowl.
- Mix the lemon juice with the buttermilk. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition. Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake. Wipe down the sides with a spatula and beat for 30 seconds.
- Pour the batter into the prepared pan, filling it half full. Bake 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the lemon syrup.
- To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand.
- To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours.
- Alternative: If you don't want a lemon syrup, you can make a lemon
- glaze by combining 1-1/2 tablespoons fresh lemon juice with 1 cup
- powdered sugar. Drizzle over the top of the warm cake. Yield: Makes
- 1 cake
People Who Like This Dish 18
- Dbaby Nowhere, Us
- RavenWhite Bowling Green, Kentucky
- steelmeme1 Nowhere, Us
- blessedmomof9 Nowhere, Us
- momo_55grandma Mountianview, AR
- chacha New York, NY
- minitindel THE HEART OF THE WINE COUNTRY, CA
- blackstaril Brooklyn, NY
- victoriatodd Lake Wales, FL
- kendi25 Baton Rouge, LA
- Plus 8 othersFrom around the world!
The Rating
Reviewed by 7 people-
OMG YOU KNOW I LOVE LEMON
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Lovely recipe! 5 forks for your Lemon Soaked Pound Cake!
chacha
in New York loved it
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I'm a lemon lover, thanks Henrie!
magali777
in Mexico loved it
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