Best lemon pound cake
Aug. 17th, 2024 02:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beautifulduckweedEvernote is becoming less and less usable, so slowly and painfully, I'm transferring my recipes here until I find a better notekeeping/recipe app.
1/3 cup grated lemon zest (5 to 6 large lemons)
1.5 cups (350g) white sugar
0.5 cup (105g) brown sugar
2 sticks (225g or 8 oz) unsalted butter, at room temperature
5 large eggs, lightly whipped, at room temperature
3 cups (360g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
1/2 cup (120ml) freshly squeezed lemon juice
1/2 cup (120 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
3 tablespoons poppy seeds (optional)
1. Heat oven to 350 degrees F (175 degrees C). Grease and sugar two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, or one 12-cup bundt pan.
2. Combine lemon zest and both types of sugar in a large bowl and rub the zest into the sugar. This helps break the zest up so that they release more aromatic oils and make it so that stringy bits of zest don't cling to your beaters.
3. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until extremely light and fluffy. Mixing at medium-high speed, add eggs a tablespoon at a time, mixing thoroughly after each addition, making sure mixture does not curdle. This process will take a while--if you're doing this under 5 minutes, you're going too fast.
PRO TIP: beating the eggs in a liquid measuring cup instead of a bowl makes it easy to add small amounts of egg without mucking about with measuring spoons.
OTHER PRO TIP: If your mixture does curdle, stop adding the eggs and beat at high speed until the batter looks satiny and smooth again. This may...take a while.
4. Sift together flour, baking powder, baking soda and salt in a bowl. Combine lemon juice, buttermilk and vanilla in a measuring cup. Add the flour and liquids alternately to the butter and sugar mixture, beginning and ending with flour. Stir in/fold in poppy seeds. Pour batter into pan(s), smooth top(s), and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
1/3 cup grated lemon zest (5 to 6 large lemons)
1.5 cups (350g) white sugar
0.5 cup (105g) brown sugar
2 sticks (225g or 8 oz) unsalted butter, at room temperature
5 large eggs, lightly whipped, at room temperature
3 cups (360g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
1/2 cup (120ml) freshly squeezed lemon juice
1/2 cup (120 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
3 tablespoons poppy seeds (optional)
1. Heat oven to 350 degrees F (175 degrees C). Grease and sugar two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, or one 12-cup bundt pan.
2. Combine lemon zest and both types of sugar in a large bowl and rub the zest into the sugar. This helps break the zest up so that they release more aromatic oils and make it so that stringy bits of zest don't cling to your beaters.
3. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until extremely light and fluffy. Mixing at medium-high speed, add eggs a tablespoon at a time, mixing thoroughly after each addition, making sure mixture does not curdle. This process will take a while--if you're doing this under 5 minutes, you're going too fast.
PRO TIP: beating the eggs in a liquid measuring cup instead of a bowl makes it easy to add small amounts of egg without mucking about with measuring spoons.
OTHER PRO TIP: If your mixture does curdle, stop adding the eggs and beat at high speed until the batter looks satiny and smooth again. This may...take a while.
4. Sift together flour, baking powder, baking soda and salt in a bowl. Combine lemon juice, buttermilk and vanilla in a measuring cup. Add the flour and liquids alternately to the butter and sugar mixture, beginning and ending with flour. Stir in/fold in poppy seeds. Pour batter into pan(s), smooth top(s), and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
