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TOP 5 PRODUCTS FOR GROWING A KILLER TOMATO
Boos Cutting Boards
Mason Cash Bowl
Lemon Squeezer
Bundt Pan
Round Serving Board
Cuisinart Hand Mixer
BETH’S LEMON POUND CAKE RECIPE
Serves 12-14
INGREDIENTS:
1 cup butter (240g), softened
2 ½ cups (500g) sugar
6 eggs, room temperature
1 tbsp (15 ml) lemon zest
2 ¾ cups (330g) sifted flour
1 tsp (5 ml) salt
¼ tsp (1.25 ml) baking soda
1 cup (240 ml) sour cream, room temperature
FOR GLAZE:
1 cup (100 g) of powdered sugar
2-4 tbsp (30ml-60ml) heavy cream (depending on how thick you like it)
1 1/2 tbsp fresh lemon juice
zest of 1 lemon
a sprinkle of Lemon Thyme (optional)
METHOD:
Preheat oven to 350F/176C degrees.
Spray on Bundt pan with baking spray.
Sift together the flour, salt and baking powder and set aside.
Cream together butter and sugar until very light and fluffy.
Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.
Add zest and stir
Then remove the electric mixer and with a spatula, fold in the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)
Bake for 35-40 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.
GLAZE:
Place sugar in a bowl, whisk in heavy cream until smooth and no lumps appear. Then add juice. Spoon over cake until it drips over the sides. Garnish with lemon zest and lemon thyme. Allow to set.
Serve with homemade whipped cream! (a few fresh strawberries, raspberries, blueberries or blackberries served alongside is also great with this too!)
View Comments (15)
Beth, this is the most delicious recipe I have tried, ever! I also
appreciate how visually appealing and well put together your videos are!
keep up the great work!
I did it and this case is soooo good and moist! I kind of messed up by
using self-rising flour. Of course it rose a little too high and some
spilled over onto the cookie sheet that I prepared at the bottom of the
oven in case it did, but it still remained very high! The taste is simple,
light and delicious. I will do incredibly better the next time. I name it
'Beth's Lemon Pound Cake,' of course! Thank you I've subscribed to just
about all the links I found. Can't wait to try some of your other meals,
you are a good chef I can tell.
How gorgeous is this video.
In Beth's Garden, this is just a delicious recipe, I wonder if can I add a
little of lemon juice to the mix? It won't affect or will it?
PS: I really like your style, very friendly...
i love you Beth
Can i reduce the egg? About 4 eggs is ok?
Hi Beth! I don't have souce cream In My country. Do you know what can use
instead? Thank you!
Can you use this recipe in a 'traditional' loaf pan? Or will that be too
small?
wow i love your video is so well done, your explication too, i liked you
and i definitly going to try this recipe i was looking for a good one to
make a lemon cake to my father and i find it! thank youuu :)
I wish you could see the cake I made. It is really lovely, thank you.