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Lemon Pound Cake:
This is a professional-looking polished cake making use of lemon pound cake an altogether different style and for a little something extra I’ll make fondant flowers to put on top of that elegant pound cake but we have to start at the beginning with that classic lemon pound cake to really get a handle on the essence of what it takes to make a cake.
That’s dense yet delicate at the same time and it really is all about that first step beating your butter and sugar together it’s all about the butter a cup of butter now what’s important to note is this is not room-temperature butter it’s slightly cool about sixty degrees it’s the beating of the butter and sugar together that’s important to give structure to a pound cake. and to this I’ll add a cup and a half of sugar.
I like to add just a good tablespoon of lemon zest as the butter and sugar are beating together the friction from the sugar draws out the oils in the zest. we get that nice even lemon flavor throughout the lemon pound cake recipe. .make whipped cream.don’t be afraid to mix your butter and sugar on high speed at this point you can’t overwork your pound cake batter now for the eggs 5 eggs that’s a lot of eggs for a typical cake batter but when you look at the original pound cake recipe.
where its name comes from it used to call for a pound of butter a pound of sugar a pound of eggs and a pound of flour outside of it making a ridiculous amount of cake it’s also not very good a pound cake depends on the eggs to give the cake a little lift so you don’t actually have to add baking powder or baking soda but that’s why you need the quantity of eggs and I’ll add it gradually occasionally scraping down the side of the and now for my secret ingredients a little bit of sour cream the tartness adds to the tank familiar with a lemon pound cake.
But it adds that extra level of richness I want a third of a cup of sour cream and a teaspoon and a half of vanilla I’ll just stir that into the sour cream and add this at once okay now for the dry ingredients I used two types of flour in my lemon pound cake all-purpose a cup and then I also use cake and pastry flour which has a lower protein content this is also it contributes to a delicate texture in the pound cake.
1/2 teaspoon of salt just give that a little sift even though this is mixing on a lower speed I want to finish stirring the batter by hand to avoid tunneling no tunneling is when you get gaping holes through your pound cake and that is a sign of over-mixing if you feel you may have over mixed your batter when adding the flour all you have to do is set the batter aside for 10 minutes it’ll relax when you put it in the pan and then bake it’ll come out perfect with that delicate pound cake texture.
I also find it’s important to do that last folding by hand so you can really get to the bottom of the bowl that quantity of eggs and sugar can sometimes sink to the bottom and you’ll find you get an uneven top to your pound cake. I’ve got a standard loaf pan here lightly greased and in goes the batter spread it to make sure it’s level and before it goes into the oven you want to give your loaf pan a good tap to draw out any air bubbles that might be trapped in there now pound cake likes to take its time to bake it takes a 325 oven and I give it anywhere from 65 to 70 minutes to cook all the way through now let’s give this a little test to make sure it’s done take a skewer to insert it in the center no visible crumbs
so I know it’s cooked all the way through and I actually want to glaze it while the pound cake is just hot from the oven and this is a simply cooked glaze. I start with two tablespoons of water and three tablespoons of lemon juice also a third of a cup of sugar I’ll bring this up to a simmer just until the sugar has fully melted now before I spoon it over top the cake.
I want some of the syrup to soak through just under the crust into the cake a little bit so you get that lemon tang so I just take a bamboo skewer and randomly poke pulls and because the cake is still hot some of the syrup runs into the cake and then some of it just stays on top so you get that nice glaze that sets into a bit of a crust on the top of the pound cake.
So I’ll set this aside to cool but I have one that has already cooled completely that way I can show you inside so to loosen it just run a palette knife along the inside of the pan and give it another good tap to take it out the beautiful cake and I like to slice a pound cake using a bread knife you can see that beautiful interior even the little bits of the lemon syrup that have gone through so it’s all these little tips the nuances that make a pound cake easy to make little bits of the lemon syrup that have gone through so it’s all these little tips the nuances that make a pound cake easy to make.
lemon frosted pound cake:
to make a lemon frosted pound cake and this is what it looks like you can see it’s a dense textured cake its buttery sweet it has a hint of lemon flavor and then we’re going to cover it with a lemon frosting or called glaze. so the first thing you need to do is to pre-heat your oven to 350 degrees Fahrenheit which is 180 degrees Celsius and then you will need a loaf pan and then what we’re going to do is both butter and flour our pan.
So I just like to melt a little bit of butter. and then with the pastry brush just brush the bottom in the sides the other choice is you can spray it with one of those nonstick sprays that actually have flour in them that’s your other choice if you don’t want to do it this way sure you’re really butter because we don’t want our cake to stick to the pan. and then I just have a little bit of flour I’m going to put that in there and then just kind of tilt the pan and get the flour to coat you can do this like over your sink be easier then it’s going to be noisy I’m going to tap it and there we have it so now the first thing we need to do it’s a lemon loaf cake.
So we need some lemons so you will need just put in a bowl one and a third cups which is 265 grams of granulated white sugar and then you will need one lemon and we’re going to take the zest off so always wash your lemons. if you can use organic and then I’m using just one of these micro planes you could just use a box grater to remove the outsides yellow skin now you don’t want to grate that white that’s underneath because that’s really bitter tasting okay and then so that into the sugar and then take you can use your fingers or take a fork and then kind of mash thee or mix the lemon zest into the sugar and that will release all the beautiful oils from the skin and it’ll mix into the sugar and I find doing it this way increases the lemon flavor.
okay you know I can tell because the kitchen it’s a really strong scent of lemon here okay that looks good okay so now for your batter if you have an electric stand mixer like I have here used your paddle attachment or you could use a hand mixer for this and the first thing you will need is three-quarters of a cup which is 170 grams of butter.
I’m using unsalted butter I prefer the flavor you could use salted and have it at room temperature and we’re going to make like a cream cheese pound cake which I think really that little bit of Tang eNOS cuts through the sweetness of the pound cakes so you will need four ounces which is 115 grams of you want a full fat regular because you could call it cream cheese and again have that at room temperature now I’m just going to beat this just on medium speed until it’s nice and smooth hey that looks good so now I’m going to add I’m going to that’s a lot of sugar.
So I’m going to add about half and then just beat that in on medium speed and then I’m going to add the rest along with one and a half teaspoons which is six grams of a pure vanilla extract try to use a pure vanilla extract not the imitation once the pure has much better flavor so now what I’m going to do is I’m
going to beat this on medium-high speed I want to get it you know get a lot of air into this batter so you want to beat it for probably you know four to five minutes until it’s really nice and light and fluffy okay so this is what you’re looking for see it’s really light-colored and very light and fluffy so we’re going to give her the sides the bottom of our Bowl. scrape down here and make sure everything gets mixed together and then we’re going to add three large eggs and have your eggs at room temperature and a large egg is about 55 53 55 grams per egg out of the shell.
So I’m going to add one beat it in and then at the next one in the next one I’m just gonna scrape my bowl okay so now for our dry ingredients I have one-and-a-half cups that’s 195 grams of all-purpose flour you may know that is plain flour and we are going to sift our flour and that just gets it a little more air in there which gives us a lighter texture cake and then to that I’m going to add a half a teaspoon two grams of baking powder just an eighth of a teaspoon of baking soda and about a quarter of a teaspoon one gram of salt. and I’m just going to now.
I’m just using a regular strainer you if you have a sifter and if you don’t have either you could just use a wire whisk and then just whisk everything together salt granules are a little bigger stump those in there okay. so now I’m going to add about half and mix that in now mix on like medium-low speed because you don’t want that coming up in your face and hold down the rest hey it’s good that wasn’t too bad so now I do have a little flower on the sides of my bowl.
So I’m just going to do that by hand that all mixed in Oh such a beautiful batter now let’s pour it into our pan now because you know that’s pretty dense textured there’s you know a lot of butter or cream cheese eggs this is going to take a little longer to bake then you know like a sponge cake. so just keep that in mind and then you could just use an offset spatula I just got back the spoon and smooth that out now.
I’ll just say up front everybody’s ovens a little different so use the baking time as a guide I find between 60 to 70 minutes actually my oven is about 63 minutes you you know some ovens can run a little hot some can run a little cool so I always you know the first time you’re baking the cake check you know a few minutes before like before that 60 minutes just to make sure and we because if your cakes are dry tasting that typically means it is over baked so and we do not want a dry pound cake.
You want it nice and moist so 60 to 70 minutes you will find it rises it turns off just a beautiful golden brown color and a toothpick inserted since Center will come Oakley I find about halfway back turbo thirty minutes I like to turn my pan front to back so it more even baking so our pound cake is done beautiful golden brown color toothpick inserted in the center comes up clean so now what I’ve done is put on a wire rack I’m going to let it cool about twenty to thirty minutes.
I wanted to kind of cool down a little firm up and then when we come back we’ll take it out of the pan so to remove the cake from the pan just take either an offset spatula or a knife and just run it around the inside just to make sure it’s not sticking oh so now it’s still quite warm so I’m just going to leave it on the wire rack to cool completely and then when we come back we will make our chocolate or something lemon frosting so now our pound cake has completely cooled so we are ready to make our frosting.
So what I like to do is take the wire rack and put it on top of the baking sheet. because we’re going to pour the frosting or glaze over the top and just in case some drips it’ll drip into the pan so I’m just going to make this by my frosting by hand I’ve put you could use your stand mixer with the paddle attachment but so in a bowl put two cups that’s 230 grams of confectioner sugar you may know that is powdered or rice and sugar and I didn’t even bother to sift it you could but I didn’t bother this time because we’re going to mix the lemon juice in and it’ll smooth it all out.
So you will need three to say 4 tablespoons of freshly squeezed lemon juice so if you have one of these just squeeze it and then what I do is I have a little strainer because as you can see there’s lots of seats and we don’t want those in there and and it plus gets rid of the pulp so I’m going to I find maybe I’m going to start with three I
want a fairly thick glaze so I don’t want it to drip too much down the side so just take a wire whisk and just whisk it in our arm gets a little bit of a workout here good thing okay so just a touch sick I think I’m gonna add just a little more languages what I like about this glaze is it kind of dries to this hard matte finish and it looks so cool on top and I’m going to go with that so what you want to do is just what I do is just pour now if you want a little thinner and you really wanted to go down the sides.
you can make it a little thinner this looks about right and just at the end kind of see get any little spots you misuse that that looks pretty good just a little here okay I shake it and then as you can see yeah it’s kind of I think that looks so so what I’m going to do I’m just going to let this sit for a little bit and it will dry and become nice and hard and when we come back we will cut a slice okay so let’s cut a slice you can see you see beautiful I like how the the cake is nice and yellow yet the outside crust is kind of a golden brown.
I think that contrast is really is really pretty and some slices not too big it’s very rich pancakes I have this really nice dense texture and they’re you know a little sweet not too sweet buttery is a rich and I think the lemon and then you have the cream cheese in there that contrasts really nice to the this richness and the sweetness of a pound cake you know you can serve it like this just plain and you don’t have to ice this cake it’s very nice without it and you could also serve it for dessert maybe some fresh berries a little bit of whipped cream very nice so you can store this in the refrigerator I find at least a week you can freeze it it’s a great cake try it and until next time.