Lemon Pound Cake | How to make Lemon Pound Cake

By Rekha Rathish  |  8th Jul 2016  |  
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  • Lemon Pound Cake, How to make Lemon Pound Cake
Lemon Pound Cakeby Rekha Rathish
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    10

    People

34

0





About Lemon Pound Cake Recipe

This is a copycat recipe of starbucks pound cake.

Lemon Pound Cake is a popular aromatic and delicious dish. You can try making this amazing Lemon Pound Cake in your kitchen. This recipe requires 20 minutes for preparation and 50 minutes to cook. The Lemon Pound Cake by Rekha Rathish has detailed steps with pictures so you can easily learn how to cook Lemon Pound Cake at home without any difficulty. Lemon Pound Cake is enjoyed by everyone and can be served on special occasions. The flavours of the Lemon Pound Cake would satiate your taste buds. You must try making Lemon Pound Cake this weekend. Share your Lemon Pound Cake cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rekha Rathish for inputs. In case you have any queries for Lemon Pound Cake you can comment on the recipe page to connect with the Rekha Rathish. You can also rate the Lemon Pound Cake and give feedback.

Lemon Pound Cake

Ingredients to make Lemon Pound Cake

  • All Purpose flour - 1 1/2 cups ( 1 cup = 240 ml )
  • Milkmaid - 1 tin
  • Sugar - 1/4 cup
  • Finely grated lemon zest - 1 tbsp
  • Unsalted Butter - 125 gms
  • Eggs - 2
  • Lemon juice - 2 tbsp
  • Vanilla extract - 1 tsp
  • A pinch of salt
  • For glaze : Icing sugar - 1 1/4 cup
  • Milk - 2 tbsp
  • Lemon juice - 1 tbsp

How to make Lemon Pound Cake

  1. Preheat your oven to 175°c. Grease a loaf pan and set it aside.
  2. In a bowl, add Unsalted butter and sugar. Beat it well with a hand mixer until smooth and creamy.
  3. Add eggs one by one and beat it well until light and fluffy. Add vanilla extract, a pinch of salt , lemon juice , lemon zest and milkmaid. Beat it for a couple of minutes until well incorporated.
  4. Sift the flour and add it to the egg mixture. Fold it gently until the batter is well incorporated. The batter will be smooth and thick, but very light. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.
  5. Place the loaf pan in the center of the preheated oven and bake for 40 - 50 minutes or until a toothpick inserted in the center of the pound cake comes out clean.
  6. If the loaf begins to brown too much, cover it tightly with a piece of aluminum foil. Remove the pound cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  7. Once the pound cake is nearly cool, make the glaze. In a small bowl, place the icing sugar and milk. Stir it well. Add one tbsp of lemon juice and mix well.
  8. Continue stirring until the glaze is thickly pourable. Pour the glaze over the cooled pound cake, and allow to set at room temperature. Slice and serve.

My Tip:

If the cake starts to brown on the top , cover it with a foil and bake. Fold the cake batter gently to obtain light and fluffy cakes.

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