What is the recipe for lemon pound cake?
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- 1 cup buttermilk (low fat is fine)
- 2 tablespoons (packed) grated lemon zest (see note)
- 2 tablespoons fresh lemon juice.
- 2 sticks (1 cup) unsalted butter, softened.
- 2¼ cups granulated sugar.
Why is my lemon pound cake dry?
If it’s dry, the cake may have been over-baked. The cake can also be too dry if you added too much flour (or not enough butter or sugar). You can try lowering the oven temperature. Or remove the cake from the oven a little earlier.
Why is it called pound cake?
True Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake because of how it’s made: Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.
Does lemon juice bake out?
Lemon juice is strongly acidic, and will react with all the baking soda in the baking powder. This means you won’t get as strong a leavening effect during baking.
Why is my pound cake raw in the middle?
If your cake is not cooking in the middle, then put it back into the oven and cover tightly in tin foil. The tin foil will trap the heat and help to cook the inside of your cake. Bake for another 10-15 minutes and check after 5-7 mins to make sure it’s working.
How do you fix a undercooked pound cake?
Here’s a solution: If you find you underbaked your cake soon after removing it from the oven and it’s still hot, pop it back in and bake it at least another 10 to 15 minutes more. Remember to do the doneness test before removing from the oven and cooling.
What kind of flour is used for pound cake?
Flour: In a classic pound cake recipe, you just use all purpose flour. This is a sturdy cake, and all purpose flour works great.