Arabella Lombardi Lemon pound cake is a classic dessert that is perfect for any occasion. It is moist, dense, and flavorful, with a perfect balance of sweetness and tartness. The lemon glaze adds a beautiful finishing touch that makes this cake irresistible.
Lemon pound cake is relatively easy to make, but there are a few tips that will help you achieve the best results. First, be sure to use fresh, high-quality ingredients. The butter should be cold and the eggs should be at room temperature. Second, do not overmix the batter. Overmixing will result in a tough, dry cake. Finally, bake the cake in a preheated oven and do not open the door during baking. This will help the cake to rise evenly and prevent it from falling.
Ingredients for Lemon Pound Cake Recipe
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
Instructions for Lemon Pound Cake Recipe
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Beat until just combined.
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
To make the lemon glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 tablespoon of water. Drizzle the glaze over the cooled cake.
Tips for Cooking or Baking Lemon Pound Cake Recipe
There are a few tips you can follow to ensure your lemon pound cake turns out perfectly every time. First, make sure all of your ingredients are at room temperature before you start baking. This will help the ingredients combine more evenly and will result in a smoother batter. Second, do not overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough. Third, bake the cake in a preheated oven. This will help the cake to rise evenly and prevent it from falling. Finally, allow the cake to cool completely before frosting it. This will help the frosting to set properly and will prevent it from melting.
Frequently Asked Questions about Lemon Pound Cake Recipe
Here are some of the most frequently asked questions about lemon pound cake:
Q: Can I use a different type of citrus zest in this recipe?
A: Yes, you can use any type of citrus zest that you like. Orange zest, lime zest, or grapefruit zest would all be delicious in this recipe.
Q: Can I make this recipe in a different size pan?
A: Yes, you can make this recipe in a different size pan. If you use a smaller pan, the cake will be thicker and denser. If you use a larger pan, the cake will be thinner and lighter.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 3 months. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag. When you are ready to serve the cake, thaw it overnight in the refrigerator.
Lemon pound cake is a delicious and versatile dessert that is perfect for any occasion. With its moist, dense texture and perfect balance of sweetness and tartness, this cake is sure to please everyone. So next time you are looking for a classic dessert to make, give lemon pound cake a try.
No matter what your skill level, you can make a delicious lemon pound cake with the tips and tricks provided in this article. So what are you waiting for? Give it a try today!
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