Recipe

Lemon-soaked Pound Cake Recipe

	Henrie / All my dishes 1 year, 5 months ago This is for the lemon lovers here, enjoy Prep:10m Cook:45m Servings:1	Henrie
	desserts cakes pound easy yummie

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Fans

shirleyoma

broadzilla

chacha

minitindel

momo_55gra

grandmommy

magali777

Ingredients

Cake

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted sweet butter, softened

1 cup granulated sugar

3 large eggs, room temperature

1 tablespoon chopped grated lemon peel

1 ounce lemon juice

1-1/2 ounces buttermilk, room temperature

Lemon Syrup

1/2 cup sugar

1/2 cup lemon juice

Directions

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

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Comments

minitindel 1 year, 5 months ago said:
OMG YOU KNOW I LOVE LEMON

chacha 1 year, 5 months ago said:
Lovely recipe! 5 forks for your Lemon Soaked Pound Cake!

angelgirl94 1 year, 5 months ago said:
Saving this one. I love lemon cake. :)

magali777 1 year, 5 months ago said:
I'm a lemon lover, thanks Henrie!

krumkake 1 year, 5 months ago said:
OH YEAH! Next to that sweetened condensed milk I said I love so much, LEMON comes next - what a prefectly wonderful idea to "soak" it in a tart, sweet glaze - I will definitely be making this one for us...delish!

grandmommy 1 year, 5 months ago said:
Well Henri, I saw the word lemon again and rushed right over to read and drool! This sounds perfect. I have to wait to make it though, I've indulged in far too many birthday treats this week. I seemed to have celebrated all week long. I'm glad I didn't find this one last week or I would have eaten it too!
Thanks for the lemony post!
Denise