How to make Lemon (Pound) Cake? There are also 17 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 50 min, cake baking methods, creaming technique, lemon glaze, lemon cake sauce, lemon pound cake, pound cake, pound cake, how to make pound cake, what is pound cake, Usla, Pastries

Lemon (Pound) Cake

Release Date: 12-07-2013
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Hello Dear Friends,

We try delicious recipes every week at school. We also work in-depth on the basic techniques.

In every lesson, I understand over and over again that if you want to create professional flavors, you must acquire a scale and strictly follow the given recipes. Pastry is all about balance.

pound cake It is a type of cake traditionally made with half a kilo of each of the 4 basic ingredients.

These basic ingredients, as you all know, are flour, oil, eggs and sugar.

A cake of this size makes it larger than most families can consume, so the quantity is; often modified to suit the size of the preferred cake.

reason

As long as the ratio of flour, egg, oil and sugar is kept the same; the resulting cake will be the same as the cake obtained using the standard recipe. So the important thing is to use these materials equally.

Another feature that distinguishes this cake from the standard cakes we know is the creaming technique. In other words, we start the cake making not by beating sugar and eggs, but by beating sugar and butter.

The amount of egg and oil in it may be too much for you, but after cooking, its silky structure and flavor will amaze you :)

You don't need to cook the lemon sauce or glaze. The cake is also baked in a single loaf mold, but it takes a long time because it is large. If possible, you can divide it into 3 paper baton cake molds so that it cooks faster.

Love…

Ingredients for Lemon (Pound) Cake Recipe

  • 6 medium egg
  • 340 g room butter (at room temperature)
  • 340 gr granulated sugar
  • 340 g flour
  • 1 stick of vanilla
  • 5 g baking powder
  • 2 tablespoons of grated lemon peel

For Lemon Sauce:

  • 150 g powdered sugar
  • Juice of 3 lemons
  • 50 ml water

to give shine:

  • apricot marmalade upon request

How to Make Lemon (Pound) Cake Recipe?

  1. Take the granulated sugar and butter into the mixing bowl of the mixer. Beat until creamy.
  2. While continuing to mix at high speed, add the eggs one by one.
  3. Add the flour, baking powder, lemon zest and vanilla and whisk until completely mixed.
  4. Grease your loaf pan and pour the mixture into it.
  5. Bake in the oven preheated to 180 degrees until the top is browned and the inside comes out dry. (Check whether it is cooked with a toothpick. It means that it is cooked on a dry toothpick)
  6. For the lemon sauce, whisk together the lemon juice, water and powdered sugar. Spread this sauce on the hot cake coming out of the oven with the help of a spoon.
  7. When the icing cake has cooled completely, remove it from the mold and serve by spreading the crust with marmalade and garnishing with lemon zest.

 

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"Lemon (Pound) Cake17 comments for ”

  • On January 08, 2015 at 22:37 am
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    Hello,
    What is the size of your stick cake mold? I need to buy new too :)
    Thank you so much! Good luck with your spirit.

    Answer
  • On June 12, 2014 at 13:32 PM
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    Hello, I really like your site where I will make your cake a little later. I use dr. instead of vanilla stick. I was wondering if I could use Oetker's vanilla flavoring. Also, do you think a little lemon flavor would suit the cake?

    Answer
    • On June 12, 2014 at 13:43 PM
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      Hello Burçin, vanilla flavor would be nice. Lemon peel gives enough aroma, too much can leave a bitter taste on your palate. I think try it as it is first, make changes according to your wish on your next try. Yours sincerely

      Answer
  • On April 02, 2014 at 15:09 PM
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    Hello there,
    I tried the cake today. Since I don't have a measuring cup, I made the recipe using a glass of melted butter, 2 glasses of sugar, 2 glasses of flour and accidentally 1 packet of baking powder. It was a perfect sponge cake. The dough is creamy and sponge-like when cooked, but it is a delicious cake. The cooking part is just like in the recipe. Thank you very much for sharing. Today I want to make another one and make a huge cake with pumpkin puree and whipped cream on top. Super! Super! Super!

    Answer
    • On April 02, 2014 at 16:24 PM
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      Best regards :)

      Answer
  • Sept. 07, 2013 at 22:18 pm
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    good luck to you, but how many people does this cake serve with these measurements! What if we reduce the grams by 1/3?

    Answer
    • Sept. 08, 2013 at 13:37 pm
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      See the portion section above. I don't think it's worth getting the cake mold dirty at 1/3.

      Answer
  • on July 16, 2013 at 09:19
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    hello, the cake looks very good, good luck to you, you mentioned baton mold in the recipe, you said that the material is too much, is it forbidden with a large size bundt mold? Thanks in advance for the answer…

    Answer
    • on July 16, 2013 at 12:57
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      Hello, I couldn't understand what a bundt mold is.

      Answer
      • on July 17, 2013 at 10:13
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        I know it goes by this name, round slice cake mold, I mentioned it to make it more understandable, but I think it got more complicated :)

        Answer
        • on July 17, 2013 at 14:18
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          :) No problem. One of my Instagram followers made it with a bundt mold and it looked beautiful. As I mentioned in the recipe, it would be better to bake this amount of cake dough in 2-3 different molds. The mold is large, the dough takes time to cook, and the longer it stays in the oven, instead of such a golden brown cake, a darker cake comes out.

          Answer
  • on July 13, 2013 at 12:20
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    Hello, Ms. Nilay, how much is 5 q of baking powder, tea and cashews?

    Answer
    • on July 14, 2013 at 23:25
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      Use 1 pack of 10 gr, half pack of 5 gr, half pack.

      Answer
      • on July 15, 2013 at 11:25
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        NILAY HM IF YOU DID NOT GIVE THESE GR ML :(

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        • on July 15, 2013 at 12:35
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          Ms. Serap, unfortunately, scale is a must for some pastries. Problems often arise because glasses are not the same in everyone's home. For example, if my glass holds 115 g of flour, your glass may hold 130 g. This may cause the amount of liquid or egg you add to be less. For kitchen scales if you want http://www.tuzlukbiberlik.com you can take a look. Prices are quite affordable.

          Answer
          • on July 15, 2013 at 15:23
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            Your recipes are very good. Thank you. You don't just put your heart into the kitchen, but you also put a lot of effort into it.

            Long when it comes to kitchen scales
            I didn't have it in my house for a while.

            The prices are really very affordable, I say you should definitely get one :)

  • on July 12, 2013 at 14:54
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    I know this recipe as Maderia cake, so I liken it to it, it is really nice, now I don't have the exact recipe, I lost it, I haven't made it for a long time, well done, thank you for the information!

    Answer

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