Lemon cake recipe with easy to follow instructions and photos. It is simple to make with no more than 10 minutes preparation time.
As I most recently have some time, I had been searching on the web the other day. Attempting to find fresh, interesting thoughts, inspiring dishes that I’ve never tasted before, to delight my family with. Hunting for a while unfortunately could not discover lots of interesting things. Just before I wanted to give up on it, I ran across this fabulous and simple dessert by accident over Suncakemom. The dessert looked so fabulous on its pic, it required quick actions.
It absolutely was simple enough to imagine how it is created, how it tastes and how much boyfriend might want it. Actually, it is very simple to impress him when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I got into the page and then followed the step-by-step instuctions that were combined with great photos of the process. It just makes life much easier. I can imagine that it’s a slight hassle to shoot pics down the middle of cooking in the kitchen as you normally have sticky hands so I highly appreciate the commitment she put in to make this post and recipe conveniently followed.
Having said that I’m empowered to present my own, personal dishes similarly. Many thanks for the idea.
I was fine tuning the main formula to make it for the taste of my family. I have to tell you it was a terrific success. They prized the taste, the thickness and enjoyed getting a sweet such as this in the midst of a lively workweek. They quite simply asked for lots more, more and more. So the next time I am not going to make the same miscalculation. I’m gonna double the volume .
This Lemon Pound Cake Recipe is from SunCakeMom.
Whisk the butter and honey on high speed until creamy.
Beat the egg whites until hard.
Mix flour with baking powder.
Work together the yolks and the beaten butter then add ¼ of flour mix.
Lemon-pound-cake-recipe-process-5-SunCakeMom Add ¼ of lemon juice to the batter.
Add ¼ of lemon zest to the batter.
Add ¼ of the orange juice to the batter.
Alternately work together the orange juice, lemon juice, lemon zest and the remaining flour until we get an even texture.
To add extra volume to the cake fold the beaten egg whites in by hand.
Pour the batter into the baking form.
Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it’s baked properly then transfer it to a wire rack to cool.