Embark on a culinary adventure with our Lemon Cream Pound Cake Recipe. Uncover the secrets to baking a moist and delectable cake that bursts with the refreshing essence of lemon. Whether you’re a novice or an experienced baker, this guide will turn your kitchen into a haven of sweet delights.
The Essence of Lemony Pound Cake
Elevate your baking prowess as the rich flavor of cream meets the zesty notes of lemon.
The Perfect Ingredients
Unveil the key players in creating the perfect Lemony Pound Cake. From fresh lemons to high-quality cream, each ingredient plays a vital role in achieving the desired taste and texture.
Step-by-Step Baking Instructions
Now, let’s delve into the detailed process of crafting this delightful cake. Our step-by-step guide ensures that your Lemony Pound Cake turns out perfect every time, leaving your taste buds craving more.
Baking Tips and Tricks
Master the art of baking with insider tips and tricks that guarantee a flawless Lemony Pound Cake. From ingredient substitutions to adjusting baking times, become a baking maestro.
Embracing Creativity in Presentation
Explore creative ways to present your Lemon Cream Pound Cake. Whether it’s simple garnishes or elegant plating, these techniques make your creation visually appealing and Instagram-worthy.
Adding a Personal Touch
Moreover, discover how small tweaks can add a personal touch to your Lemony Pound Cake, making it a signature dish that reflects your unique style.
Lemon Cream Pound Cake Recipe – FAQs
How can I enhance the lemon flavor in the Lemony Pound Cake?
Infuse extra lemony goodness by adding a teaspoon of lemon zest to the batter.
Can I use low-fat cream for a lighter version?
Yes, you can substitute with low-fat cream without compromising the taste or texture.
What’s the secret to achieving a moist Lemony Pound Cake?
The combination of cream and precise baking time ensures a moist and luscious Lemony Pound Cake.
Can I freeze the cake for later consumption?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months for a convenient treat anytime.
Any tips for a gluten-free version?
Swap out regular flour with a gluten-free alternative for a delightful gluten-free Lemon Cream Pound Cake.
How long does it take to bake the Lemony Pound Cake?
On average, bake for 60-70 minutes at 350°F, but always perform the toothpick test for perfection.
Conclusion
Elevate your baking experience with our Lemony Pound Cake Recipe. The fusion of cream and lemon creates a symphony of flavors that will leave a lasting impression on your taste buds. Whether you’re a baking enthusiast or a casual home chef, this recipe guarantees a sweet success.
Lemon Cream Pound Cake Recipe
Ingredients
- 3 cups 360g/ 12.60z all-purpose flour
- 1 3.4 oz package of instant lemon pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cup 340grams/ 120z butter softened
- 2¾ cup 350grams/ 12.30z granulated sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 8 oz sour cream
- 2 Tbsp fresh lemon zest
FOR THE GLAZE:
- 1½ cup 170grams/60z powdered sugar
- 2 Tbsp fresh lemon juice more if needed to thin
- 1 Tbsp butter melted
Instructions
- Preheat the oven to 325°F. Butter and flour in a tube pan. Set aside then sift together the all-purpose flour, lemon pudding mix, salt and baking soda.
- Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in colour.
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.
- Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
- Pour into the prepared tube pan and place into the oven.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the centre comes back clean.
- Cool in the pan on a wired rack for 15 minutes then remove the outer ring from the pan and cool completely.
- To prepare the glaze: Mix together the powdered sugar, lemon juice and melted butter. Drizzle over the cooled cake.
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