Lemon Pound Cake


This eternal pound cake is a favorite for all who try it. Each bite is bursting taking into consideration lemon flavor, making it especially adequate for the spring and summer months.

The ingredient of Lemon Pound Cake

  • nonstick cooking spray
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 lemons large
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • 1 2 cup pointed cream at room temperature
  • 1 3 4 cups all aspiration flour
  • 1 2 teaspoon baking powder
  • 1 2 teaspoon salt

The Instruction of lemon pound cake

  • preheat the oven to 350u00b0f
  • spray a 9x5 inch loaf pan liberally with nonstick cooking spray set aside
  • place the butter sugar lemon zest and vanilla extract into a large mixing bowl using a hand mixer or stand mixer fitted with a paddle attachment cream the ingredients together on medium speed for 3 4 minutes or until pale and fluffy add two of the eggs beat for 20 30 seconds until mostly combined then add the remaining egg and sour cream continuing to beat until the mixture is smooth
  • sift the flour baking powder and salt into the bowl beat the mixture on low until it becomes a smooth thick batter
  • transfer the batter into the loaf pan
  • bake the cake for 60 75 minutes on the middle rack of the oven until a toothpick inserted in the center comes out clean
  • check to see that cake is done remove from oven or add time as needed
  • allow the cake to cool in the pan for 15 20 minutes to release the cake run a butter knife between the edge of the cake and the pan turn the cake onto a large plate
  • allow the cake to cool for 1 2 hours before slicing and serving

Nutritions of Lemon Pound Cake

@type: nutritioninformation
@type: 310 calories
@type: 33 grams
@type: 100 milligrams
@type: 19 grams
@type: 1 grams
@type: 4 grams
@type: 11 grams
@type: 150 milligrams
@type: 17 grams

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