Hope that helps and that you enjoy! Now I make one every Monday morning with some banana muffins. 25% puts the sugar content in the cake at about 1 2/3 cups versus 2 1/4 cups. Mary Zink, Credit: Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. Lindsay, Credit: When we say it’s a lemon lovers cake, we mean it! Lemon-flavored yogurt is the key ingredient to this buttery,  but not overly dense, cake. Excellent pound cake recipe. *Cook’s Note: Do not open the oven door while baking. "It goes great with coffee and is quick and easy to make.". My favorite lemon pound cake recipe by far! … Please let me know by leaving a review below. "Moist, great flavor, tender crumb, not too dense (the small amount of baking soda gives it just the right amount of lift) and beautiful. We skipped the glaze just so we could reduce sugar but did do the syrup which added a nice touch. I always use the spoon and level method to measure flour (even when I weigh it) so the conversion to grams is consistent with using that method. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice. I have a Wilton mini-loaf pan, where each little loaf comes out at 3.75″ x 2.25″. Hi Gabrielle, Glad you liked it. Get a triple hit of citrus with this recipe that uses lemon zest, juice, and extract for a burst of flavor. Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible. Like you, l prefer to assemble all ingredients and then proceed. Like many, I reduced sugar by 25% and upped the juice and zest a bit. Many thanks to my longtime reader Karen Tannenbaum for inspiring the recipe. Meanwhile, make the syrup. I will definitely come back to this recipe whenever I’m in the mood for something lemony. The rich taste of pound cake is balanced out with the zingy addition of lemon. Add comma separated list of ingredients to include in recipe. Hi Cecilia, I use King Arthur flour for all my baking, but when I weigh it, I consistently get between 125-130g per cup. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Once upon a time, I went to culinary school and worked in fancy restaurants. The best tool for zesting is a rasp grater but any fine grater will do. This is the only recipe you’ll need… Make one today!!! Add comma separated list of ingredients to exclude from recipe. Preheat oven 325° and grease a large tube pan with cooking spray. this link is to an external site that may or may not meet accessibility guidelines. Combine butter and sugar in a large bowl and beat until creamy, 3 to 4 minutes. In another bowl, whisk together the buttermilk, I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Set aside. Question: you mention being able to reduce the sugar by a quarter. I made this tonight and followed the recipe except reduced the sugar by 1/4. No issues with sticking! Bake cake for 1 hour. Set the cake on a cooling rack. Slip a piece of parchment paper, aluminum foil, or paper towels underneath for easy clean-up. (See note below before completing this step.) Invert the cake onto a wire rack. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Hi Meagan, I do think this will work in mini loaf pans. Quick coffee cake. I will make it again for sure!! Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Repeat with another quarter of the flour and the remaining buttermilk mixture. This website is written and produced for informational purposes only. Cool the cake in the pan for ten minutes. Chopped pecans add a rich nutty taste throughout this lemon pound cake recipe, along with a delightful crunch in the texture. When the cake is cool, carefully transfer it to a serving platter. Stir in the lemon extract. Did everything the recipe said. Start preparing loaf pan 9 × 5 inch, butter and line with parchment paper. Lemon Pound Cake is a variation on classic pound cake … This is THE BEST lemon pound cake I have ever made. It can easily be made in a bundt cake, tube pan, or two loaf pans. Place pan in a cold oven and heat oven to 325 °F. This recipe is light moist and I love the flavor. These Easy Hot Chocolate Cookie Cups Are a Perfect Wintertime Treat, Sour Cream Lemon Pound Cake with Cherry Compote, Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze, Allrecipes is part of the Meredith Food Group. The cake keeps well for days on the countertop, and it freezes well, too. No matter what you call it, you're sure to love this lemony dessert speckled with chopped walnuts. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. — karen, distracted home cook on December 10, 2020, — Margarite Carrington on December 8, 2020. The rich taste of pound cake is balanced out with the zingy addition of lemon. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Made this today and it was wonderful. What a forgiving recipe. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. This recipe for Lemon Pound Cakes takes 30 minutes to prepare and is fairly easy to make. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle … The sour cream makes it so light and fluffy and not dry like my old recipe. "Don't know why they call it bread; it's a lemon pound cake." I only reduced it by a quarter cup just to be safe the first go round. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Before deciding which pans to use, please see the notes at the bottom of the recipe. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. If you think it will work, I will give it a try. Once the cake is cool, drizzle the syrup over top, letting it drip down the sides. Here, fresh blueberries are stirred into the rich, lemony batter before baking to golden perfection. With trepidation, I filled the pans and, unbelievably, the cake is fine. This Lemon Lover’s Pound Cake is a favorite here at Taste of Home. "If you’re in search of a good lemon, buttermilk and/or pound cake, stop here. Love to know how it turned out!!!!!!!!!! Like you, l prefer to assemble all ingredients and then proceed moist I. We mean it not to rush — some of the dairy and it freezes well,.... 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