From 7f274f07a4033f6eee4e78da65487861544a078b Mon Sep 17 00:00:00 2001 From: Laurel Dodgen Date: Wed, 30 Jul 2025 16:45:27 -0700 Subject: [PATCH] Add Lemon Pound Cake to Sweet folder. --- recipes/sweet/lemon_pound_cake.mdwn | 67 +++++++++++++++++++++++++++++ 1 file changed, 67 insertions(+) create mode 100644 recipes/sweet/lemon_pound_cake.mdwn diff --git a/recipes/sweet/lemon_pound_cake.mdwn b/recipes/sweet/lemon_pound_cake.mdwn new file mode 100644 index 0000000..ff47100 --- /dev/null +++ b/recipes/sweet/lemon_pound_cake.mdwn @@ -0,0 +1,67 @@ +[[!meta title="Lemon Pound Cake"]] + +Adapted from https://www.seriouseats.com/lemon-pound-cake-recipe-11713660 + +4060 cal/recipe + +## Ingredients + +### Cake + ++ 2 large lemons (about 6 g or 2 tbsp packed grated lemon zest and 1 tbsp juice), divided ++ 240 g (1 1/4 c) granulted sugar ++ 198 g (1 1/2 c) bleached cake flour ++ 1 tsp baking powder ++ 4 large eggs, room temperature ++ 5 g (1 tsp) vanilla extract ++ 227 g (16 tbsp) unsalted butter, softened ++ 1/2 tsp salt ++ 30 mL (2 tbsp) whole milk, room temperature + +### Syrup + ++ 50 g (1/4 cup) granulated sugar ++ juice of 2 large lemons (60 mL or 1/4 cup) + +### Glaze + ++ 57 g (1/2 c) powdered sugar, sifted ++ 1 lemon (all zest and about 15 mL or 1 tbsp juice) + +## Directions + +### Cake + ++ Place rack in low position and heat oven to 350 F (175 C). ++ Grease and flour 9-inch by 5-inch loaf pan. ++ In a medium bowl, rub together sugar and lemon zest until mixture is fragrant, about 30 seconds. ++ Whisk flour and baking powder in a second medium bowl. ++ Whisk eggs and vanilla in a third medium bowl. ++ In a fourth bow, beat butter and salt on med-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping down bowl as needed. ++ Slowly add lemon-sugar mixture and continue to beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping down bowl as needed. ++ Add egg mixture in slow, steady stream and continue to beat mixture until light and fluffy, 3 to 4 minutes, scraping down bowl as needed (mixture may look slightly broken). ++ On low speed, add 1/3 of the flour mixture, beat until just combined, then add milk and lemon juice and beat until combined. ++ Add another 1/3 of the flour mixture, beat until just combined, then repeat with remaining flour. ++ Thoroughly scrape down and stir bowl. ++ Transfer batter to prepared loaf pan and smooth surface with rubber spatula. ++ Bake until golden brown and toothpick inserted in center of cake comes out clean, about 1 hour 15 min. ++ Once cake is baked, cool cake in pan on a wire rack for 10 minutes, then turn cake out onto rack. + +### Syrup + ++ In a small saucepan, stir together sugar and lemon juice and cook over med-high heat until sugar dissolves. ++ Simmer for 2 min, remove from heat, and set aside. ++ Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours. + +### Glaze + ++ In a small bowl, whisk powdered sugar and lemon juice until smooth. ++ Spread glaze over cake after cake is completely cool, allowing some to drip down sides. ++ Garnish with additional lemon zest. ++ Let glaze set for at least 15 min before serving. + +## Note + ++ If cake starts to turn too dark before it is fully baked, cover loosely with aluminum foil until fully cooked. + +[[!tag lemon cake]] \ No newline at end of file -- 2.39.5