Lemon Pound Cake Recipe

Lemon cake recipe with easy to follow instructions and photos. It is simple to make with no more than 10 minutes preparation time.

As I most recently have some time, I had been looking on the web a few days ago. Trying to find fresh, intriguing ideas, inspirational meals that I have never used before, to surprise my loved ones with. Looking for a long time yet couldn’t come across lots of interesting things. Just before I wanted to give up on it, I stumbled on this delightful and easy treat simply by chance on Suncakemom. It seemed so delightful on its snapshot, that called for rapid action.

It was not difficult to imagine just how it’s made, its taste and just how much my hubby is going to love it. Mind you, it is very simple to please him in terms of desserts. Anyways, I got into the website and followed the step-by-step instuctions that have been accompanied by impressive snap shots of the procedure. It really makes life quite easy. I can imagine that it’s a bit of a hassle to shoot photos down the middle of baking in the kitchen as you may normally have sticky hands so I sincerely appreciate the time and energy she put in to make this blogpost .

That being said I am encouraged presenting my own, personal recipes in a similar way. Thanks for the idea.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. Need to tell you it absolutely was an incredible outcome. They enjoyed the flavour, the thickness and enjoyed having a treat like this during a busy week. They ultimately demanded even more, a lot more. Thus the next time I’m not going to commit the same miscalculation. I’m gonna twin the volume to make them happy.

This Lemon Pound Cake was first published on Suncakemom.

Whisk the butter and honey on high speed until creamy.

Beat the egg whites until hard.

Mix flour with baking powder.

Work together the yolks and the beaten butter then add ¼ of flour mix.

Lemon-pound-cake-recipe-process-5-SunCakeMom Add ¼ of lemon juice to the batter.

Add ¼ of lemon zest to the batter.

Add ¼ of the orange juice to the batter.

Alternately work together the orange juice, lemon juice, lemon zest and the remaining flour until we get an even texture.

To add extra volume to the cake fold the beaten egg whites in by hand.

Pour the batter into the baking form.

Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it’s baked properly then transfer it to a wire rack to cool.

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