This pound cake is bright, lemony, and has a velvety texture. It uses pantry ingredients plus, of course, fresh lemons for a wonderfully zesty result. To prepare lemon pound cake, you will need:
This lemon pound cake is full of lemon flavor, with lemon zest, juice, and extract in the cake, syrup, and frosting.
A pound cake is a gift for anyone who enjoys soft, moist cake without a lot of frosting. The syrup drizzled on the top and sides adds sweetness to the dish,
which is further enhanced by the powdered sugar-based glaze. This delicacy is equally lemony and sweet, making it ideal for those who enjoy sweet-tart flavors.
Learn how to make lemon pound cake, and you'll enjoy having it on hand for treats all week.
– All-purpose flour: Gives the cake structure. – Kosher salt: Enhances the overall flavor. – Baking soda: Reacts with the acidity of sour cream and lemon juice to give the cake its rise.
– Sour cream: Adds moisture and tanginess. You can use yogurt, too. – Grated lemon zest and juice: For a burst of fresh lemon flavor. – Granulated sugar: Sweetens the cake. – Unsalted butter: For a buttery, tender crumb.
– Large eggs: Binds the batter and gives the cake structure. – Vanilla and lemon extract: Adds depth of flavor and enhances the lemony flavor of the cake. If needed, you can leave out one or the other in a pinch.
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