How To Make The Best Fresh Lemon Poundcake | Poundcake Recipe #homemade #cake

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CHECK OUT MY EGGNOG POUNDCAKE RECIPE

Ingredients:
3 cups of cake flour
3 cups of granulated sugar
1 teaspoon of salt
1/2 teaspoon of baking powder
2 sticks of unsalted butter (room temp)
1/2 stick of butter shortening
1 cup of whole milk (room temp)
5 eggs (room temp)
zest of 1 lemon
juice of 1 lemon (for cake batter)
1 teaspoon of magic lion extract or vanilla extract
3-4 drips of yellow food coloring

Glaze:
1/4 cup of softened butter
2 cups of powdered sugar
2-3 tablespoons of lemon juice
2-4 tablespoons of whole milk

*Bake at 325 degrees for 1 hour and 15 mins

#homemade #cake

I what’s up guys and welcome back to my channel you already know when I’m going to show you how to make and as usual I will be listing the full list of ingredients and the measurements in the description below okay so here I have the swans down cake flour which is this

Right here I’ve already added the salt and baking powder to it I have unsalted butter which is at room temperature make sure yours is the same I have whole milk which is at room temperature make sure yours is at room temperature as well I have sugar I have baking spray that’s

Going to be for later use I have a whole fresh lemon that we will be zesting and also squeezing the juice from that lemon I’m going to use fresh lemon juice because that makes the cake much more flavorful and also fluffier because of the acidity in it even if you tried

Using a high quality extract it still won’t top using a fresh lemon in this recipe and I have some magic lion extract which is a butter vanilla flavor this stuff is amazing it makes your cake tastes like it came straight from the bakery if you guys are interested in

This I have it in my Amazon affiliate link that is listed below in the description as well I have some yellow food color I’m going to just use a little bit of that I got my eggs which are at room temperature as well and here I have some Crisco butter shortness

Sticks that is going to make this cake taste so amazing so without further Ado guys let’s get started on making this cake we’re going to start out by creaming our sugar and butter together all right guys so I already added the shortening to uh The Mixing Bowl now I’m

Going to be adding the butter all right so I’m going to cream the butter and the shortening together just for a couple of minutes before I add in the sugar all right you want to do this about two to three minutes just to make sure that they are completely binded

Together because you don’t want to have pockets of shortening then pockets of butter you want this to be creamed together completely so at this point we’re finished with this I’m going to scrape down the sides to make sure that everything is mixed together so now what I’m going to

Do is add my shoot attachment so that I can add the sugar without it going everywhere okay so now we’re going to add in our sugar but I’m going to turn this on low okay that’s the first half now I’m going to turn this up a little Bit okay guys so what I’m going to do is let this cream together and in between scrape down the sides you want your butter and sugar to cream together for about 8 to 10 minutes until it develops a pillowy cloudy look like a a light pale color but of course I will be

Showing you guys everything so I’m going to cream this for about 8 to 10 minutes and I’ll be right back all right guys so that’s enough it’s been about eight minutes I just want to show you guys what it’s supposed to look like what you’re supposed to

Have when you make this cake you see this right here this is the exact look you’re supposed to have it’s supposed to have a cream color Okay okay so now you want to scrape your side down make sure you get that bottom you always want everything to be mixed

In evenly now we’re going to mix in our eggs one at a time on a low speed now you just want to scrape down the sides of the bowl to make sure all of the eggs are mixed in okay so now you just want to mix this

For a few seconds just to make sure everything is mixed in Okay so that does that so now what I’m going to do is add the zest of one lemon okay the lemon zest is going to make the C taste so amazing when you guys try this recipe you’ll see exactly what I mean so I’m just going to mix that

In now I’m I’m going to scrape down the sides adding the lemon zest to your cake is going to make your cake taste fresh which it is I mean it’s from scratch and you’re using fresh lemon juice instead of extract and now with the lemon zest

It’s going to make it taste even better okay so now I’m going to go in with my creme brulee extract and also my freshly squeezed lemon juice so this last little bit of freshly squeezed lemon juice that I have I’m going to reserve it to make our glaze

For the cake okay so let’s mix this in now okay so I’m going to add this choot attachment back to the mixing bowl now we’re going to alternate our flour with our whole milk okay so when it comes to alternating your flour and your milk you want to start with dry

And end with dry so start with your flour and end with your flour in between make sure you scrape down the sides of your bowl to get all that excess flour down you don’t want this to end up in your cake later on this way All right we’re going to hit those sides again and we going to get that flour out of the middle so that can be mixed in as Well okay so now I’m going to add a few drops of this yellow food coloring this is optional guys okay so that was four drops and this is going to be the last Mix all right so that is good enough so at this point if all of your ingredients aren’t fully mixed in you want to stop here and mix it in the rest of the way with a whisk or a spatula to make sure that everything is combined because if

You keep mixing it with the mixer it’s going to whip too much air in it and your cake will be too dense and it won’t come out fluffy okay so I’m ready to put this into our tube pan Which I will be spraying with some bacon spray so let’s

Get that done all right so we have our two pan now I’m going to go in with this bakon spray you want to make sure you definitely get the middle of this tube okay okay that’s perfect now let’s get our batter into this tube pan

Okay so now you just want to spread it around okay that’s good right there then you want to shake it a little back and forth to make sure it’s leveled out then you want to tap it sorry about the noise but it’s necessary okay at this point you want to make sure that

You were already preheating your oven at 3 25° and I’m going to pop this in the oven for about an hour and 15 minutes and I’ll be back when our cake is done all right guys so our cake is done and let me tell you this cake had my house

Smelling so good I mean oh my God and I can’t wait to try this cake so I’m going to let this cake cool completely and then we’re going to make our glaze for it all right so it’s time to make our glaze now so here in the bowl I have

Some softened butter make sure your butter is very very very soft and I have that leftover pure lemon juice then I got some powdered sugar and I have a little milk so we’re going to start out by mashing the butter you see how soft that is how easy I’m

Able to go like right through it okay so I don’t need to do much with that I’m going to add our powdered sugar and we’re just going to smash that in and don’t worry guys you shouldn’t have any clumps because this is very soft and once I add that lemon juice it’s going

To all break up all we’re going to start out with half of it this smells so good if you guys know with uh lemon mering past smells like it smells just like it right now that’s also one of my favorite pies and also guys if you haven’t

Already make sure you like this video comment share and definitely subscribe to the channel and most of all hit that notification Bell so that you can be notified whenever I post another video all right I just want to get this lemon juice mixed all the way through before we add that milk

In okay so now we’re just going to thin it out a bit with the milk and you want to start out with very little as possible okay I want it a little looser than that all right this looks perfect okay so here’s the consistency now let’s get this glaze onto this

Cake okay guys so here’s my cake and a little bit of it did get stuck to the bottom of the pan you know it wasn’t nothing serious but this still looks good and it’s a nice color so let’s go ahead and get that glaze on there

Just going to put it around and allow it to fall over guys and this glaze with that fresh lemon juice oh my God it smells and it tastes amazing you know I had to taste it and you want to push as much over to the edges because you don’t want to have a

Thick coating of the glaze all right guys so there you have it here’s our fresh lemon pound cake and now for the best part of the video we’re going to taste this and see how well we did okay so I’m G to go in right about

Here well I could feel how moist this cake is wow I can’t stress enough how good this smells oh man can’t wait for you guys to try it we look at that beauty you can see that that cake is moist you can see that

I know you see it all right so let’s put this on the plate and give it a try let me just show you guys the inside of the cake that is a moist cake beautiful beautiful beautiful all right let’s taste it now all right let’s dig

In wow look how moist this is oh God guys I’m excited all right first bite goes to you now to me oh my God guys I kid you not this is the best lemon cake I’ve ever made please follow this recipe it’s nice and it’s moist check this

Out it’s so moist oh my God and the flavors oh my God that lemon using fresh lemon is best instead of lemon extract it tastes so much better there’s no top in that and the glaze with the fresh lemon guys you gotta gotta gotta give this a try this recipe is

Outstanding I kid you not so with all of that being said guys thank you so much for watching thank you for tuning in and until next time I’ll see you in the next video Yay