Lemon pound cake
Votes: 4
Time: 1 hour 35 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Pound cake is one of the most popular baked goods worldwide. Traditionally, its recipe called for one pound each of butter, sugar, flour, and eggs. But over time, the proportions changed, and all sorts of flavor enhancers were added to the basic ingredients. One such enhancer was lemon, and lemon pound cake has become no less popular than its predecessor.
Mix the dough with lemon zest and bake the cake. As soon as you take it out of the oven, immediately top it with lemon glaze. The aroma will be indescribable! And the cake will be incredibly tender and delicious with refreshing lemon notes. The perfect treat with tea!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- 220 g butter, chilled
- 300 g of sugar
- 1 tbsp finely grated lemon zest
- 5 large eggs, almost room temperature
- 80 g sour cream (fat)
- 1.5 tsp vanilla extract
- 120 g of premium flour
- 50 g of self-raising flour
- 0.5 tsp salt
Glaze
- 3 tablespoons lemon juice
- 2 tablespoons of water
- 85 g of sugar
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Recipes with similar ingredients: butter, sugar, lemon zest, eggs, sour cream, vanilla extract, premium flour, confectionery flour, lemon juice
Cooking the dish according to the recipe:
- Preheat oven to 160°C and grease a 22x12cm loaf tin.
- Using a mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly beat the eggs with a fork and pour them into the batter in several batches, scraping down the sides of the bowl occasionally. Combine the sour cream and vanilla and fold into the batter.
- In a separate bowl, sift together all the flour and salt and add to the batter, mixing thoroughly and scraping down the sides of the mixer bowl. Pour the batter into the prepared pan and tap the pan on the counter to distribute the batter evenly and remove any air bubbles. Bake for 65-70 minutes, or until a tester inserted into the center of the cake comes out clean. Remove the cake from the oven and, while still warm, prepare the glaze.
- Glaze: In a small saucepan, heat the water, lemon juice, and sugar over medium heat until the sugar dissolves. Using a bamboo skewer, poke holes in the warm cake and spread the glaze over the entire surface. Let the cake cool completely in the pan (the glaze will set as the cake cools). Then, remove from the pan and serve. The cake can be stored in the refrigerator, tightly wrapped, for 3 days.
Author of the recipe - Anna Olson is a pastry chef and television host.
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