Lemon pound cake recipe
Lemon Pound Cake recipe
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Recipe intro
This lemon pound cake recipe is a delightful and zesty treat that is perfect for any occasion. With a moist and buttery texture, this cake is infused with the refreshing flavor of lemons, making it a true crowd-pleaser. The recipe yields a generous 25500 grams of cake, ensuring there's plenty to go around. Whether you're hosting a party or simply craving a homemade dessert, this lemon pound cake is sure to impress.Keywords: lemon pound cake, recipe, zesty, moist, buttery.
Lemon pound cake recipe details
Ingredients
240 g | butter, unsalted, softened |
60 ml | vegetable oil |
675 g | sugar |
5 large | eggs |
325 g | plain flour – you may need an additional tbsp or two if the batter is too loose |
240 ml | milk |
1 tsp | lemon extract |
For the Glaze: | |
60 g | sugar |
120 ml | water |
1 tsp | fresh lemon zest |
60 ml | freshly squeezed lemon juice |
Instructions
Traditionally a pound cake is one where all major ingredients are measured in one pound (450g) quantities; this is not one of those.The original recipe calls for the use of a tube pan, a circular cake tin with a thin conical centre column that produces a cake shaped like a large ring doughnut. They are somewhat similar to a Bundt tin, except that the Bundt tin produces a much larger centre hole in the cake, with the distance from outer edge to inner edge rarely exceeding about 3 inches, 75mm. They can be plain or fluted and some designs have a removable bottom and centre column. Some are also non-stick. Sometimes, the hole in the cake is filled with berry fruits, whipped cream or both for presentation, but not this time.
Preheat oven to Gas Mark 2, 300°F, 150°C.
Grease and flour a 10 inch, 250 mm tube pan if you have one, or a 8-9 inch, 20-23cm cake tin.
Using a food mixer beat the butter in a large bowl, gradually add oil and continue to beat until well blended. Gradually add sugar whilst continuing to beat. Add eggs one at a time followed by a heaped tbsp of flour and mix until just blended. Add a touch of milk after each flour addition. End with remaining flour. Stir in lemon extract.
Pour batter into prepared tin and bake for about 1½ hours or until a skewer inserted into centre comes out clean.
Cool in tin for about 15 minutes and then turn out to cool on a wire rack.
Combine glaze ingredients in a bowl until sugar dissolves. Whilst the cake is still hot, brush glaze over sides of cake and spoon remainder over the top of the cake a little at a time. Allow cake to cool before serving.
Cut into wedges to serve.
Please note: this recipe contains significant amounts of sugar and fats.
Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
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