Lemon pound cakes in a jar, here we come.
Atheen - 7a - in Maryland, USA
4 years ago
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redneckgirlgreenthumb
4 years agodbarron
4 years agoRelated Discussions
The pound cake I made yesterday, no pics
Comments (11)I have barely half of the second loaf left, and that's only because we haven't been home for two days! We came home last night an hour late to feed the bunnies, who were patiently waiting, or maybe not so patiently, as they were each sitting by their own dish waiting, and didn't move away! They usually come to the door of their house when we come home. Then we were gone all day again today, so none got eaten. Tomorrow will finish it for sure. I may try seedless blackberry jam, or maybe blueberries in it next time. Tami...See MoreLemon Pound Cake?
Comments (5)Here it is. Lemon Pound Cake Cooks Illustrated / Published: March 1, 2002 INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)...See MoreLemon Pound Cake........pics
Comments (23)Hi, everyone! Infrequent poster here, but dedicated drooler :-) at the beautiful photos that so many of you post! I just had to try this pound cake - I made it yesterday, and it's fabulous! I didn't have any lemon extract, so I used vanilla as ann t did, and I added a bit more lemon zest, just because we *love* lemon! I used 6 mini loaf pans and reduced the cooking time to an hour - I was thinking the original hour and 1/2 was for the large bundt and not the minis and maybe the recipe didn't reflect that. I love to cook but I don't have much experience with baking, lol! Thank you ann t, posting this recipe and the beautiful pic that lured me to try it :-) - this is going in my keeper folder and I plan on making many more for the holiday season. Cheers! cj...See MoreRicotta Pound Cake - T&T Recipe, Anyone?
Comments (9)We are probably talking cake cake, although the recipes I found called it pound cake. But it certainly isn't the traditional pound cake with the equal portions. I've found a bundt cake. The only problem is I don't have lemons to zest. I used to always skip over lemon zest in recipes until my secretary gave me one of the rasp-like zesters! Changed my life. However, I have lemon juice that I froze when I bought a bunch of lemons for decoration. Maybe I'll give it a go and just add a skosh more lemon juice to make up for the lack of zest. Here's the recipe from Amy's Healthy Baking blog. Never tried any of her recipes before. Lemon Bundt Cake with Almond drizzle for the cake 1/2 c granulated sugar 1/2 c water 1 tsp lemon zest (about 1 tiny lemon) 1 c all-purpose flour 1 tbsp baking powder 1/8 tsp salt 1 c low-fat ricotta 1 tsp vanilla extract 1 egg (or 2 egg whites) for the drizzle 1/2 c powdered sugar 1/4 tsp almond extract 1/2 tsp lemon juice 1/2 to 1 tsp water To prepare the cake, combine the sugar, water, and lemon zest in a small pot on the stove. Bring to a boil over medium heat, stirring frequently, and boil for 1-2 minutes. Let the sugar syrup cool for 10-15 minutes. Preheat the oven to 350°, and coat a 6-cup bundt pan with nonstick baking spray with flour. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the sugar syrup, ricotta, and vanilla until smooth. Add in the egg, mixing well. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. To prepare the drizzle, whisk together the powdered sugar, almond extract, lemon juice, and 1/4 teaspoon of the water. Stir in more water, a little at a time, until the drizzle reaches the desired consistency. Drizzle decoratively over the top of the bundt cake....See MoreAtheen - 7a - in Maryland, USA
4 years agoLaura LaRosa (7b)
4 years agoAtheen - 7a - in Maryland, USA
4 years agoLaura LaRosa (7b)
4 years agouncle molewacker z9b Danville CA (E.SF Bay)
4 years agodbarron
4 years agoAtheen - 7a - in Maryland, USA
4 years agodbarron
4 years agolast modified: 4 years agoMeyermike(Zone 6a Ma.)
4 years agolast modified: 4 years agoAtheen - 7a - in Maryland, USA
4 years agoLaura LaRosa (7b)
4 years agodbarron
4 years agoJohn Merrifield
4 years agolast modified: 4 years agoAtheen - 7a - in Maryland, USA
4 years agoAtheen - 7a - in Maryland, USA
4 years agoAtheen - 7a - in Maryland, USA
4 years agosunshine (zone 6a, Ontario,Canada)
4 years agolast modified: 4 years agoAtheen - 7a - in Maryland, USA thanked sunshine (zone 6a, Ontario,Canada)Atheen - 7a - in Maryland, USA
4 years agoAtheen - 7a - in Maryland, USA
4 years ago
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Meyermike(Zone 6a Ma.)