Homemade lemon Pound Cake with lemon glaze

10 facts about lemon:

  • Lemons are native to Asia.
  • Lemons are a hybrid between a sour orange and a citron.
  • Lemons are rich in vitamin C.
  • Lemons trees can produce up to 600lbs of lemons every year.
  • Lemon trees produce fruit all year round.
  • Lemon zest, grated rinds, is often used in baking.
  • Lemon tree leaves can be used to make tea.
  • The high acidity of lemons make them good cleaning aids.
  • California and Arizona produces most of the United States’ lemon crop.
  • The most common types of lemons are the Meyer, Eureka, and Lisbon lemons.

For the Cake You need : 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 2-1/4 cups granulated sugar 3 large eggs 1 cup buttermilk (low fat is fine) 2 tablespoons […]

INGREDIENTS :


  3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

2-1/4 cups granulated sugar

3 large eggs

1 cup buttermilk (low fat is fine)

2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)

2 tablespoons fresh lemon juice

For the Syrup

1/3 cup water

1/3 cup granulated sugar

2 tablespoons fresh lemon juice

For the Glaze

1 cup confectioners’ sugar

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest, packed

1 teaspoon unsalted butter, melted

Others Recipes :

Watergate Salad !!

Loaded Deviled Eggs

Chicken & Dumpling

Lemon loaf !!!

Deriction :

Preheat the oven to 325°F and set an oven rack withinside the center position.Spray a 10-inch bundt pan with non-stick cooking spray and dirt with flour.In a medium bowl, whisk collectively the flour, baking soda and salt. Set aside.In the bowl of an electric powered mixer geared up with the paddle attachment (or beaters), cream the butter and sugar on medium pace till mild and fluffy, “3-4” mins.Scrape down the perimeters of the bowl, then beat withinside the eggs one at a time, beating properly after every addition. Scrape down the perimeters of the bowl again.In some other bowl, integrate the buttermilk, lemon zest and lemon juice.

With the mixer on low pace, beat in one-area of the flour mixture, then one-0.33 of the buttermilk mixture.Beat in some other area of the flour, then some other 0.33 of the milk mixture. Repeat with some other area of the flour and the closing milk mixture.

Finally, beat withinside the closing flour mixture.Scrape down the perimeters of the bowl, and provide a brief blend to make certain all the components are properly incorporated.Spoon the thick batter into the organized bundt pan and easy with a rubber spatula.Bake for 1 hour and five mins, or till a cake tester comes out clean.Cool the cake withinside the pan for ten mins on a rack.

Meanwhile, make the syrup.Combine the water and sugar in a saucepan and produce to a boil. Remove from the warmth and stir withinside the lemon juice.Invert the nice and cozy cake onto a rack.Slip a huge piece of parchment paper or aluminum foil beneathneath the rack to seize all of the drips from the syrup and glaze. Gradually brush the recent syrup over the cake, letting it soak in (a bit syrup will drip off, however strive now no longer to hurry in order that maximum of it’s miles absorbed).Allow the cake to chill completely, approximately one hour.

When the cake is cool, make the glaze. Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, blending with a fork till easy. Add greater confectioners’ sugar or lemon juice as essential to make a thick however pourable glaze (it need to be the consistency of thick honey). Spoon the glaze over the pinnacle of the cake, letting it drizzle down the perimeters.

Recipes websites :

kashyapgoc.com

99yummyrecipes.com

Enjoy!

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