Jojos Lemon Pound Cake Food

LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

JOJO'S LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Whisk flour, baking powder, and salt together in a bowl. Mix milk, lemon juice, and vanilla extract together in a small bowl.
• Beat butter and lemon zest with an electric mixer until light and fluffy, about 5 minutes. Add sugar and beat until fluffy again. Don't let butter get too warm. Beat in eggs one at a time, making sure each one is fully incorporated before adding the next.
• Add the flour mixture alternately with the milk mixture, beating batter after each addition. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 70 minutes. Run a table knife around the edges and cool in the pan for 15 minutes. Invert onto a wire rack to cool.

LEMON SUPREME POUND CAKE

Steps:

• Blend all ingredients in a large mixer bowl, then beat at medium speed for 2 minutes.
• Bake in a greased and floured bundt pan at 350 degrees for about 45-55 minutes, until center springs back when touched.
• Cool right side up for 25 minutes, then remove from pan.
• Whisk glaze ingredients together and drizzle glaze over cool cake.

LEMON POUND CAKE

Steps:

• 1. Preheat oven to 350° F (190°C). Grease and flour 9 x 5-inch (23 x 13-cm) loaf pan; set aside.
• 2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
• 3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.