Joy Of Cooking Lemon Pound Cake Recipe
Description
Lemon pound cake is a classic dessert that has been around for generations. It is a moist cake with a light lemon flavor and a delicious buttery taste. The cake has a light and fluffy texture, making it a great option for any occasion. It is also a great way to use up any lemons you may have left in your fridge. This recipe is an adaptation of the original lemon pound cake recipe from the Joy of Cooking cookbook. It is simple to make and will be a crowd pleaser.
Ingredients
The ingredients for this recipe are simple and easy to find. You will need 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup butter (melted), 1/2 cup granulated sugar, 2 large eggs, 1/2 cup buttermilk, the zest of 1 lemon, and 1/4 cup fresh lemon juice.
Instructions
To make this delicious lemon pound cake, start by preheating your oven to 350 degrees. Grease a 9-inch round cake pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then, add the buttermilk, lemon zest, and lemon juice and continue to mix. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before transferring to a wire rack to cool completely.
Equipment
You will need a few pieces of equipment to make this lemon pound cake. You will need a 9-inch round cake pan, a medium bowl, a whisk, and a wire rack. Additionally, you will need a hand mixer or stand mixer to cream the butter and sugar together.
Notes
When making this lemon pound cake, it is important to use the freshest ingredients possible. This will ensure the best flavor and texture of the cake. Additionally, make sure to use real butter and not margarine. This will help to make the cake as moist and buttery as possible.
Serving Suggestions
This lemon pound cake is delicious served as is, but it can also be served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also top it with a simple lemon glaze for an extra special touch.
Storage
This lemon pound cake can be stored in an airtight container at room temperature for up to 4 days. If you plan to store it for longer, it can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
One serving of this lemon pound cake contains approximately 291 calories, 12 grams of fat, 39 grams of carbohydrates, and 5 grams of protein. It is also a good source of dietary fiber and vitamin C.
Conclusion
This classic lemon pound cake recipe is a great option for any occasion. It is simple to make and full of flavor. The light, fluffy texture and the delicious buttery taste make it a crowd pleaser. With a few simple ingredients and a few pieces of equipment, you can make this delicious cake in no time.
Description
Lemon pound cake is a classic dessert that has been around for generations. It is a moist cake with a light lemon flavor and a delicious buttery taste. The cake has a light and fluffy texture, making it a great option for any occasion. It is also a great way to use up any lemons you may have left in your fridge. This recipe is an adaptation of the original lemon pound cake recipe from the Joy of Cooking cookbook. It is simple to make and will be a crowd pleaser.
Ingredients
The ingredients for this recipe are simple and easy to find. You will need 1 cup of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup butter (melted), 1/2 cup granulated sugar, 2 large eggs, 1/2 cup buttermilk, the zest of 1 lemon, and 1/4 cup fresh lemon juice.
Instructions
To make this delicious lemon pound cake, start by preheating your oven to 350 degrees. Grease a 9-inch round cake pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then, add the buttermilk, lemon zest, and lemon juice and continue to mix. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before transferring to a wire rack to cool completely.
Equipment
You will need a few pieces of equipment to make this lemon pound cake. You will need a 9-inch round cake pan, a medium bowl, a whisk, and a wire rack. Additionally, you will need a hand mixer or stand mixer to cream the butter and sugar together.
Notes
When making this lemon pound cake, it is important to use the freshest ingredients possible. This will ensure the best flavor and texture of the cake. Additionally, make sure to use real butter and not margarine. This will help to make the cake as moist and buttery as possible.
Serving Suggestions
This lemon pound cake is delicious served as is, but it can also be served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also top it with a simple lemon glaze for an extra special touch.
Storage
This lemon pound cake can be stored in an airtight container at room temperature for up to 4 days. If you plan to store it for longer, it can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
One serving of this lemon pound cake contains approximately 291 calories, 12 grams of fat, 39 grams of carbohydrates, and 5 grams of protein. It is also a good source of dietary fiber and vitamin C.
Conclusion
This classic lemon pound cake recipe is a great option for any occasion. It is simple to make and full of flavor. The light, fluffy texture and the delicious buttery taste make it a crowd pleaser. With a few simple ingredients and a few pieces of equipment, you can make this delicious cake in no time.
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