LEMON POUND CAKE

Ingredients  :
° three cups all-purpose flour
° half of teaspoon baking soda
° half of teaspoon salt
° 2 tablespoons lemon peel
° 1 cup (2 sticks) butter, at room temperature
° 2 half of cups sugar
° 6 eggs
° 1 C sour cream
° 2 tsps lemon juice
° 1 teaspoon pure lemon extract
+For glazing:
° 1 half of cups powdered sugar
° 2-3 tsps  lemon juice
* Methods
Place rack withinside the middle position of the oven and preheat to 325°F, generously grease a saucepan with 12-cup flour and set aside.
In a huge bowl, whisk collectively flour, baking soda, salt, and lemon peel. In any other huge bowl, use an electric mixer to combine the butter and sugar collectively. Increase velocity to medium-excessive and beat five mins till mild and fluffy. Add eggs, one at a time, blending well after every addition.
With mixer set to low velocity, alternately add 1\/2 of the flour mixture and 1\/2 of the sour cream, then the closing flour mixture, bitter cream, lemon juice and lemon extract.  Mix till all substances are combined, being careful now no longer to over-mix.
Transfer the combination to the organized pan, easy the top with a spatula and faucet the pan firmly at the counter to launch any air bubbles. Bake for 1 hour and 15 mins (up to one hour and 30 mins) till some moist crumbs stick with a toothpick inserted withinside the center. Cool the cake withinside the pan for 15 mins earlier than running the wire to complete cooling absolutely.
To make the garnish, placed the powdered sugar in a bowl and stir in 2 tablespoons of lemon juice with a spoon till the mixture is absolutely easy. Add a little lemon juice if the glaze is just too thick. Sprinkle a layer of glaze over the cooled cake and leave to set and set. If desired, garnish with extra lemon peel.
Enjoy !
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