Recipe of Jamie Oliver Lemon Pound Cake

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lemon pound cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb.

Lemon Pound Cake is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Lemon Pound Cake is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook lemon pound cake using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Pound Cake:

1. Take 1 1/2 cups all-purpose flour
2. Prepare 1 teaspoon baking powder
3. Take 1/2 teaspoon salt
4. Get 1 cup (2 sticks) butter, softened at room temperature
5. Get 1 cup sugar, plus 1/3 cup
6. Take 4 eggs
7. Prepare 2 teaspoons pure vanilla extract
8. Get 1/4 cup lemon juice, plus 1/3 cup sugar

This simple lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze. Here's exactly what you need to make if it's citrus season: grapefruit Greek. The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemon glaze It's moist, luscious, and has just the right amount of sweet lemony flavor!

Steps to make Lemon Pound Cake:

1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
2. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth
4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
5. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
6. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
7. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemon glaze It's moist, luscious, and has just the right amount of sweet lemony flavor! This pound cake, perfect for tea time or a light dessert, doesn't skimp on the lemon flavor since we grated zest first, and then squeezed Glazed Lemon Pound Cake. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we've replaced some of the butter with cream cheese which compliments the lemon flavor really well.

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