![]() ![]() How Long Can You Keep This In The Fridge? Keep in mind, there’s only a ten-minute prep time involved to make it fresh. This cake stays fresh and yummy when stored properly so you can always make it beforehand and have it ready when you need it. Sometimes, I like to cut mine before I freeze it so I can just pull out a piece or two at a time. Simply thaw on the counter for about an hour. Just wrap it well in cling wrap or foil before placing it in a freezer bag. Can You Freeze This?Ībsolutely!! This cake freezes nicely. If your kitchen gets hot or you’re not going to serve it for a couple of days, you may want to put your cake in the fridge. Once you slice it, you should cover the open area with cling wrap to keep it moist. Storing your pound cake is as easy as putting it in a cake saver on the counter. Got yogurt? – …but, no milk? No problem! I’d just replace milk with yogurt in my best easy lemon pound cake recipe ever! Storing Tips In cooking, room temperature is between 65- and 70-degrees Fahrenheit. It helps with the creaming and emulsification process. When making a lemon cake, a lemon pound cake, and a lot of other cakes it helps to start with room temperature ingredients. This aerates the ingredients and disperses them evenly to give you a lighter more balanced finished product. It’s a simple recipe but you do want to sift the dry ingredients together twice. This intensely satisfying lemon pound cake is one of the best lemon cakes I’ve ever tasted, and I want yours to be just as delicious. Enjoy, then enjoy some more! Lemon Cakes Recipe Notes Make lemon glaze on the stovetop and pour over inverted pound cake. Simply combine the cake batter ingredients systematically and toss it in the oven in a Bundt pan. Most of the listed time here is in the oven. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.This addictingly delicious lemon pound cake only takes about 10 minutes to throw together. Allow the cakes to cool completely.įor the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan spoon the lemon syrup over them. When the cakes are done, allow to cool for 10 minutes. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.Ĭombine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. ![]() Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Sift together the flour, baking powder, baking soda, and salt in a bowl. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. You may also line the bottom with parchment paper, if desired.Ĭream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |