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the secret ingredient in this lemon pound cake will surprise you
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Lemon pound cake is a dessert that gives all year long. Tangy and sweet, this moist pound cake is sure to light up your Thanksgiving table, or just a regular Sunday roast.
Recipe:
2 tbs lemon zest
2 3/4 cup sugar
1 1/2cup of salted butter
2 tsp vanilla extract
6 eggs
8 ounces sour cream
3 cups AP flour
1 instant lemon pudding box
1/2 tsp salt
1/4 baking soda
Glaze:
2 1/2 cup powdered sugar
3 tbs lemon juice
3 tbs melted butter
Instructions:
Preheat the oven to 325F.
Spray a nonstick baking Bundt cake pan with Baker’s Joy release spray.
Zest a lemon. Cream the butter and sugar and lemon. Add the eggs one at a time. Combining after each egg. Add the extract.
Add the box of instant pudding. Mix salt and baking soda into flour. Combine 1/2 of the dry ingredients with the wet ingredients. Add 1/2 of the sour cream. Add the remaining dry ingredients and the rest of the sour cream.
Let mix for 2-3 minutes.
Spoon the batter into the pan and allow to cook for 45-50 minutes. You will know it’s done when the edges have pulled away from the sides of the pan and when an inserted knife comes out clean. Allow the cake to cool for 10-15 minutes before flipping out of the pan.
For the glaze: add all of the ingredients in one bowl and stir. Decorate the cake.
#lemon #lemonpoundcake #poundcake #poundcakerecipe #thanksgivingdessert #familydessert #bakingmadeeasy #dessertrecipe #easybake
Recipe:
2 tbs lemon zest
2 3/4 cup sugar
1 1/2cup of salted butter
2 tsp vanilla extract
6 eggs
8 ounces sour cream
3 cups AP flour
1 instant lemon pudding box
1/2 tsp salt
1/4 baking soda
Glaze:
2 1/2 cup powdered sugar
3 tbs lemon juice
3 tbs melted butter
Instructions:
Preheat the oven to 325F.
Spray a nonstick baking Bundt cake pan with Baker’s Joy release spray.
Zest a lemon. Cream the butter and sugar and lemon. Add the eggs one at a time. Combining after each egg. Add the extract.
Add the box of instant pudding. Mix salt and baking soda into flour. Combine 1/2 of the dry ingredients with the wet ingredients. Add 1/2 of the sour cream. Add the remaining dry ingredients and the rest of the sour cream.
Let mix for 2-3 minutes.
Spoon the batter into the pan and allow to cook for 45-50 minutes. You will know it’s done when the edges have pulled away from the sides of the pan and when an inserted knife comes out clean. Allow the cake to cool for 10-15 minutes before flipping out of the pan.
For the glaze: add all of the ingredients in one bowl and stir. Decorate the cake.
#lemon #lemonpoundcake #poundcake #poundcakerecipe #thanksgivingdessert #familydessert #bakingmadeeasy #dessertrecipe #easybake
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