Lemon Lovers Pound-Cake
Every one loves the taste of lemon in a cake, and you have that tangy and sweet taste in spades in this recipe for Lemon Lovers Pound Cake. A pound cake is a beautiful thing. It is a simple and elegant creation, depending on its winning combination of ingredients, plus the skill of the baker, to blend them well in order to turn out a cake with a tender and sweet crumb. Although this might be intimidating for you to make it, do not let that stop you. Spend time to learn how to blend and bake things properly because, when a cake is made right, it is a fabulously delicious thing to eat.
A traditional pound cake, at least in its original method of preparation, was just that, one pound of flour, one pound of butter, one pound of sugar, and one pound of eggs (about one dozen or so eggs). Mix it up carefully according to prescribed methods. Bake it right. Eat it all. Originally, there was no leavening agent in the pound cake, and only as the recipe developed over many years, were any other flavors or ingredients brought in to the cake. So this cake depended on a really skilled baker who knew just how much to whip the butter and sugar, how quickly to add the eggs, and who knew just when the flour was well enough blended, but not overly so. Today, new bakers often under whip the butter and sugar, then add the eggs too quickly rather than one at a time and thoroughly blend each one in before adding the next egg, and finally, new bakers may over mix the flour when it is added. The baking was yet another skill in early years. Bake this pretty cake too long, and the cake becomes dried out. Too little time in the oven, and the entire cake can sink in the middle to a sloppy mess. Fortunately, flours and sugars have come a long way from our grandmother’s kitchens and today they are much easier to blend well. As well, on the other hand, my family eats its way around any and all culinary disasters. There seems to be no such accident that can seem to stop the kids and family from eating any creation, regardless of what you might think as the recipe creator and baker! In any event, a pound cake, even today, is a real test of a baker’s skill in the kitchen.
This pound cake revs up the mix with fresh squeezed lemon, a favorite flavor for many people, and one that beautifully suits this particular cake. Lemon pudding ensures a moist cake, and more lemon on a glaze that goes on the cake emphasizes the lemon here in this pound cake. You can consider adding grated lemon peel to the cake mix as well to bump the flavor even further. It all depends on what you enjoy in your cake. Layering flavors can really make the flavor you want to emphasize pop. So put lemon juice in the mix, add grate lemon peel to the mix, and put lemon juice in the glaze and sprinkle the glaze with more grated peel and even very thinly sliced pieces of lemon. Your flavor will be fabulous. And every one will enjoy the cake.
This cake is also baked in a bundt pan. Bundt pans produce a tall and elegant cake that is conducive to a glaze or simple topping. Set the bundt cake out on a raised serving dish to show it off in all its splendor. There are so many types and sizes of bundts, some of which create shapes of the cakes and elaborate designs. It is a wonderful way to create an elegant cake and a sophisticated way to present a dessert. Be sure to try it out with this recipe. Find out how to make this recipe and many others at the website, Melissa's Southern Style Kitchen, by following the link below.
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