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I’m sharing how to make an incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!🍋
📌 The ingredients to make lemon pound cake
[Pound Cake] for an 8” by 4” (or 1.5 QT) loaf pan
🔥 Bake at 325 F | 163 C for about 60 - 75 minutes.
[Lemon Syrup]
[Lemon Icing]
🔥 Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.
📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used a
מצרכים
- Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
- Salt 3/4 tsp
- Lemon zest from 2 lemons
- Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
- Eggs 7 oz | 200 g (4 medium eggs)
- All-purpose flour 8.5 oz | 240 g (2 US cups)
- Baking powder 1 & 1/2 tsp
- Sour cream 6 oz | 170 g (3/4 US cup)
- Honey 1 oz | 30 g (1.5 Tbsp)
- Vanilla extract 1/2 tsp
- Lemon juice 1 oz | 30 g (2 Tbsp)
- Adjust the time & temperature accordingly.
- Water 3 oz | 85 g (1/3 US cup)
- Lemon juice 1 oz | 30 g (2 Tbsp)
- Granulated sugar 2 oz | 56 g (1/4 US cup)
- Powdered sugar 5 oz | 142 g (1 1/6 US cups)
- Lemon juice 1 Tbsp + 2 tsp
- * For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
הסרטון באדיבות הערוץ Pastry Living with Aya. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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