Lemony Lemon Pound Cake Recipe
Ingredients:
This lemony lemon pound cake is a wonderfully light and delicious dessert that you won’t be able to resist. To make it, you’ll need: 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 2 sticks of unsalted butter, 1 ¾ cups of granulated sugar, 4 large eggs, zest of 2 lemons, 1 cup of sour cream, 1 teaspoon of lemon extract, and 1 teaspoon of vanilla extract.
Instructions:
To start, preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9x5 inch loaf pan. In a medium bowl, whisk together the flour, salt, and baking powder. In a separate bowl, beat together the butter and sugar until light and fluffy. Then, add in the eggs one at a time, beating well after each addition. Stir in the lemon zest and extracts. Add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream. Pour the batter into the prepared pan, and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Serving and Enjoying:
Once the cake is done baking, remove it from the oven and let cool for 10-15 minutes before turning it out of the pan onto a wire cooling rack. Serve the cake as is, or with a light dusting of powdered sugar. It also tastes wonderful with a light lemony glaze or a scoop of ice cream. Enjoy!
Storage and Reheating:
This lemon pound cake can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply wrap the cake in foil and place it in a preheated 350-degree oven for 10 minutes. You can also warm individual slices in the microwave for a few seconds.
Nutrition:
This lemony lemon pound cake is a delicious dessert that’s surprisingly low in calories. Each slice contains about 300 calories, 17 grams of fat, 3 grams of saturated fat, 30 grams of carbs, and 5 grams of protein. It’s also a good source of vitamins A and C, as well as calcium and iron. Enjoy!
Variations:
This recipe is very versatile and can easily be adapted to suit your tastes. Try adding in some chopped nuts, dried fruit, or a bit of coconut for a delicious twist. You can also swap out the lemon extract for orange or lime extract for a different flavor. If you’d like to make the cake a bit healthier, try substituting some of the butter for applesauce or Greek yogurt. The possibilities are endless!
Tips and Tricks:
For best results, make sure your butter and eggs are at room temperature before you begin. This will help ensure that the cake has a smooth and creamy texture. If you don’t have fresh lemons, you can use bottled lemon juice instead. Just make sure to use a good-quality juice for the best flavor. Finally, make sure to let the cake cool completely before attempting to turn it out of the pan.
Conclusion:
This lemony lemon pound cake is an easy and delicious dessert that’s sure to please. It’s the perfect treat for any occasion, and can easily be adapted to suit your tastes. Best of all, it’s surprisingly low in calories so you can enjoy it without feeling guilty. Give it a try today and see what you think!
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