Black Peoples Pound Cakes | Whoever shared adding a 1/4 of oil and some instant vanilla pudding my life as a young baker is forever changed lol thank you | Facebook
Black Peoples Pound Cakes | Whoever shared adding a 1/4 of oil and some instant vanilla pudding my life as a young baker is forever changed lol thank you | Facebook
Victoria - There's something so special about a slice of Lemon Pound Cake with Aunt Evelyn's Lemon Glaze! This cake is not only incredibly moist, but it's bursting with zesty lemon flavor that just brightens your day. Perfectly topped with a sweet and tangy glaze, it’s a tried-and-true favorite that always gets rave reviews from everyone who tries it! Here’s how to make this delightful cake: Ingredients Lemon Pound Cake: 3 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 2 ½ cups white sugar 1 ½ cups unsalted butter, softened 4 large eggs 1 cup buttermilk 1 teaspoon lemon extract Glaze: 2 cups confectioners' sugar ¼ cup lemon juice 2 tablespoons unsalted butter, softened 1 tablespoon lemon zest Instructions Start by gathering all of your ingredients. Preheat your oven to 350 degrees F and grease and flour a fluted tube pan or Bundt pan. To make the cake, sift together the flour, salt, and baking soda in a bowl. In another large bowl, beat together the sugar and softened butter with an electric mixer for about 10 minutes until fluffy. Then, add the eggs one at a time, making sure to beat well after each addition. Now, add the flour mixture in three parts, alternating with the buttermilk, mixing well after each addition. End with the flour mixture. Stir in the lemon extract and give it a final mix. Pour the batter into the prepared pan. Place the pan in the preheated oven, then immediately reduce the temperature to 325 degrees F. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Gently tap the pan a few times to loosen it, then invert a wire rack over the pan and flip it to release the cake onto the rack. Set it on some parchment paper to catch drips! For the glaze, beat together the confectioners' sugar, lemon juice, softened butter, and lemon zest in a bowl until it's smooth. While the cake is still warm, pour about half of the glaze over it. Let it cool for 20 minutes, then drizzle the remaining glaze on top. This cake is simply delicious and perfectly moist! I added a little extra lemon zest to the batter for even more flavor, and it was a hit! It's definitely going into my regular baking rotation. Can’t wait to make it again! 🍋🍰 | Facebook
Victoria - There's something so special about a slice of Lemon Pound Cake with Aunt Evelyn's Lemon Glaze! This cake is not only incredibly moist, but it's bursting with zesty lemon flavor that just brightens your day. Perfectly topped with a sweet and tangy glaze, it’s a tried-and-true favorite that always gets rave reviews from everyone who tries it! Here’s how to make this delightful cake: Ingredients Lemon Pound Cake: 3 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 2 ½ cups white sugar 1 ½ cups unsalted butter, softened 4 large eggs 1 cup buttermilk 1 teaspoon lemon extract Glaze: 2 cups confectioners' sugar ¼ cup lemon juice 2 tablespoons unsalted butter, softened 1 tablespoon lemon zest Instructions Start by gathering all of your
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