teenskasce.blogg.se - Lemon pound cake recipe

There is only so much my family and I can eat! I use to pass most of my Divas Can Cook recipe to my in-laws and then they up and went gluten-free on me! Sheesh! I seriously wish I could make this stuff and pass it through the screen. It’s always a win when I can knock out 2 birds with one stone (which is a really mean figure of speech to say, now that I’m thinking about it) and not have to keep the desserts in my house! Today I’m going to be making a highly requested recipe for some good ol’ Southern Lemon Pound Cake from scratch! I have two lemon pound cakes that I make often but I wanted to share this one first since I’m making it for a friend. There is just something about their bright, cheery color and fresh, crisp scent that makes me smile. I’ve said this so many times but lemons truly make me happy!! They always have, even when I was little. So I did what I always do when I’m craving sunshine on a cloudy day.

over all of her split personalities! I’m ready for some Spring sunshine!! Get this, it was over 70 degrees last Monday and snowing up a storm on Saturday! And now as I look outside mother nature is doing this weird off and on rain-sunshine-cloudy thing. Watch me make this southern lemon pound cake from start to finish! Decorate with strawberries and coconut flakes (optional) and serve.“Velvety soft and moist lemon pound cake recipe made the old-fashioned way! Easy recipe with the perfect amount of natural lemon flavor & a secret ingredient!”

Make the glaze: Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.

Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely. Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.

Bake: Pour the batter into a greased and lined loaf pan (the one I used was 9″x 5″ or 22cm x 12cm).

Pour the wet ingredients into the batter while mixing on a low speed. Whisk the eggs, coconut milk, lemon juice and zest together. You want the butter to be dispersed with no lumps remaining in the flour. Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together.

Make the batter: In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.

This results in a much lighter cake with a tender crumb because the gluten in the flour only starts developing once liquid is added, meaning the batter won’t be overworked. With this method, the dry ingredients are beaten together with the butter and oil before any wet ingredients are added.

Reverse creaming method: This cake is made using the reverse creaming method.

Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.įull recipe with amounts can be found in the recipe card below.