Zutaten für Ultimate Lemon Pound Cake
- Cake Flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- Whole Milk
- Zest of 3 large lemons
- Lemon Extract
- Pure Vanilla Extract
- 1/2 cup fresh lemon juice
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Zubereitung von Ultimate Lemon Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or 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.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake is browning too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top and let it set before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
190g
Fat
78g
Carbs
26g
