I really like a very good old style cake recipe, don’t you?
I used to be visiting with vacationers on my latest journey to Paris and confessed that I didn’t have an ideal lemon cake recipe. I’ve tried many occasions to create a recipe, however every time they sink within the middle. Sinking truffles may be attributable to a wide range of causes and the acid within the lemon juice doesn’t assist issues.
That’s when Denise piped up and stated that her Lemon Pound Cake at all times acquired rave critiques! She was sort sufficient to share a duplicate of her recipe with me.
As a lot as I like recipes from our mom’s era, I didn’t have all the elements readily available that Denise’s recipe known as for like buttermilk and Crisco so I modified it barely and am tickled to share it right here, and simply in time for Mom’s Day!
This cake is dense, has a velvety crumb, and is loaded with recent lemon taste!
Give this straightforward recipe a whirl and let me know what you assume!!
Lemon Pound Cake
2 cups butter, softened
3 cups sugar
5 eggs, room temperature
3 1/4 cups flour
1 cup milk
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lemon extract
zest of two lemons
Lemon Glaze
2 cup powdered sugar
Pinch salt
1 teaspoon lemon extract
Juice of two lemons
To make the batter, start by beating the butter and sugar in an electrical stand mixer for five minutes till it’s fluffy. Add the eggs separately incorporating every one as you go. Combine salt and baking powder with the flour and add 1/3 of this dry combination to the cake batter. As soon as it’s nearly easy, add lemon extract and 1/2 of the milk, combine till included. Add one other 1/3 of the dry combination, repeat with remaining milk and eventually add the final of the flour, mixing solely till no dry bits stay. Stir within the lemon zest.
Put together both 2 loaf pans or 1 tube-style pound cake pan by first spraying it with non-stick spray after which coating with flour. Pour the batter into the pans. Place cake pans into a chilly oven set to 325 levels and cook dinner for 1 hour and 20 minutes. Notice for two loaf pans, cake will take 10-Quarter-hour much less cooking time.
To arrange the glaze, add salt, lemon extract, about 1/2 of the lemon juice, and the powdered sugar to a medium sized bowl and blend properly. If combination is stiff, add extra lemon juice till glaze is a drizzling texture.
Permit the cake to chill for Quarter-hour earlier than eradicating from the pans. Let the cake to chill for an additional 10-Quarter-hour earlier than pouring the glaze over the truffles.
Within the temper to cook dinner? Me too!!
I’m excited to share a French market POP-UP class! See you in MY kitchen!!!
Pop-UP French Lunch and Be taught-I can’t wait to share inspiration from my latest journey to Paris. On this class, we’ll cook dinner collectively to create a beautiful French meal that may be replicated many occasions over in your house kitchens. Farmer’s markets are crammed to the brim with recent produce and herbs, and our plates shall be loaded with these healthful elements as we create this menu collectively. On the Menu– Starter-Tender Child Gems Fruit and Nut Salad- French dressing made with French honey, mustard, vinegar and olive oil. Essential Course– Hen Ballotine with Beurre Blanc, Grilled Child Bellas Full of Ratatouille, Potato Leek and Gruyere Tart READ MORE and register
OR JOIN ME AT THE ARBORETUM in June!
Summertime French Pastries Your Visitors Will Love– Unlock the key to French pastries positive to wow your friends all summer time lengthy. We are going to start with the beautiful and tempting Pavlova, filled with cream and berries and drizzled with Berry Coulis. This show-stopping dessert shall be devoured. Mysterious Macarons, this elegant and elusive pastry is a breeze to organize when you have got my foolproof method. READ MORE and register
Au revoir for now! Lorie
