OLD-FASHIONED LEMON POUND CAKE #DESSERT #LEMON
Out-dated Lemon Pound Cake is much the same as the benevolent Gran used to make thus simple to make. New lemon juice makes it soggy and included lemon pizzazz gives it that ideal citrus season you adore.
This pound cake will light up any night and is a marvelous after-supper treat. Carry it to a family potluck or make it to commend a birthday! Flavors like vanilla, lemon, and margarine come through in each nibble, so you're mouth will water a long time before your first chomp.Get out your Bundt container. It's an ideal opportunity to make your new most loved pound cake.
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 2/3 cup sugar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon pure vanilla extract
- 5 eggs
- 2 cups unbleached flour + 1 teaspoon salt, sifted
Instructions:
- Preheat an oven to 325 degrees F.
- Butter and flour a bundt pan.
- In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
- Beat in the lemon zest, lemon juice, and vanilla.
- Add the eggs, one at a time, beating until just combined after each addition.
- Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
- Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
- Cover the pan loosely with aluminum foil if the crust browns too quickly.
- Remove cake from oven and cool on a wire rack for 10 minutes.
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