Lemon (Pound) Cake
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.
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?
- Take the granulated sugar and butter into the mixing bowl of the mixer. Beat until creamy.
- While continuing to mix at high speed, add the eggs one by one.
- Add the flour, baking powder, lemon zest and vanilla and whisk until completely mixed.
- Grease your loaf pan and pour the mixture into it.
- 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)
- 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.
- 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.
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.
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?
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
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!
Best regards :)
good luck to you, but how many people does this cake serve with these measurements! What if we reduce the grams by 1/3?
See the portion section above. I don't think it's worth getting the cake mold dirty at 1/3.
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…
Hello, I couldn't understand what a bundt mold is.
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 :)
:) 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.
Hello, Ms. Nilay, how much is 5 q of baking powder, tea and cashews?
Use 1 pack of 10 gr, half pack of 5 gr, half pack.
NILAY HM IF YOU DID NOT GIVE THESE GR ML :(
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.
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 :)
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!