素晴らしいレモンパウンドケーキ

素晴らしいレモンパウンドケーキ

Yes, I’m not a butt. [Music] One, [Music] two. There we go. A little bit better. And I’ll just move that off. First thing you want to do is start with three cups of um allpurpose flour and a half teaspoon of baking soda and about that much salt. And we’re just going to mix that up first. And another bowl. While that’s mixing up over there, we want a cup of buttermilk. [Music] Now, you want a couple of tablespoons of lemon zest. I’m probably not going to fool with all that. I’m going to use this much off of that lemon. And then, if I want some extra lemon, I’ll put in some extract, some lemon extract. Then, I’m going to cut this. And you want 2 tablespoon of lemon juice in with this buttermilk. See if I can get you a cup out of here. That’s half teaspoon that I’m measuring with if y’all are wondering. I think I can get two out of this half of this lemon. So, there’s our two tablespoons of that. Just going to mix that up. Set it to the side. All right. Now, you want your paddle attachment. I changed out my bowl. Um cuz we’re going to cream our butter and our sugar. Get your butter soft. Two sticks of butter. Try to get that on there. Good. [Music] [Music] Then we’ll want 2 and 1/4 cup of sugar. There’s one. [Music] You should probably be exact measuring this. I’m not. I’m guessing at it. There we go. Two and a quarter. [Music] You want to do this for 3 or 4 minutes until it’s nice and fluffy. [Applause] I’m going to pause that so I can flip the mixer up a little bit and I’ll be back. So, that’s looking pretty good. I’ve turned it off. I’ve scraped down the sides and then I turned it back on. We’re going to add one egg at a time. We got three eggs. Three large eggs. [Music] [Music] two. I did add a little bit of vanilla I mean vanilla um lemon extract to my buttermilk mixture over there also just so it’ll be extra lemony don’t call for vanilla but I’m going to put a little vanilla extract in it [Music] I’ll add it to my buttermilk mixture [Music] [Music] I’m putting the vanilla in the buttermilk mixture. [Music] tell you these are for loaf pans. I’m about temp to put it in my bunt pan. My old bun pan. My new one hadn’t been giving me very good results. We’ll just use the lo pans, I guess. Okay, now that we’ve let all the eggs get there and everything’s incorporated, let’s push this down one more time. I’m just going to turn it off to do that cuz my paddle on this I ordered an extra one and I got to tell you it’s kind of loose. It worries me sometimes. I’m always afraid it’s going to come flying off in the middle of a You see what I mean? It’s real. The dough hooks even looser when I make bread. Don’t know why that is. Okay. Now, what we’re going to do is add a little bit of our buttermilk mixture and then a little bit of our flour until it’s all done. We’ll pour a little of the buttermilk. [Music] And then here we go with our flour. [Music] of that. It’s going to be a thick mix of cake. It says if I get this out of here. All righty. The rest of our buttermilk. Mr. Versus the flour. Mix that up. [Music] Get all that in there. All right, let me open that up. Knock all this flour off the top up here. Push that down. Make sure we got it all. And then we’ll mix it just a little bit more. We don’t want to over mix it. And then we’ll pour it up in our pans. You want your oven rack center on 350. I think that is good. I don’t want to over mix it. Okay. Now, let’s pour it on over in here. That’s not H. Whoop. I’m dropping some. It says two loaves, but honestly, I will go ahead and do it. We’ll see what happens. I’m trying to fix my arm where it’s not totally in your way. It’s kind of awkward to try to clean the I need to have the camera on the other side out of the way of my arm. And these pans are a little different. Although they look a lot One of them is a lot thicker than the other one. So, it may cook up a little different. All right. These may not be super tall loaves. We’ll find out in a minute. And I’m just following the instructions and I’ll tell you where this come from. I want to say once upon a hook on the line. This one’s going to be a little bit bigger. I’m just going to eat that. Lord, that’s stuff. Good, good, good. And in the 350° oven, they go for 55 to 60 minutes. Believe they are done. I’m going have to flip them out on this cooling ring in a bit. Yeah, I could have just filled one up and put the other one in a 9 in pie plate or just use my regular bump pan because I was going to give one of these away. I just went ahead and done them in the blunt pans instead. It actually did not take quite an hour. It was close, more like 50 minutes or so. But boy, they’re pretty and they’re going to be so yummy. Now, they need to cool 10 minutes in these pans. You were supposed to put a parchment paper underneath and up just the side so you could pull them out easier. And I didn’t do that cuz I don’t have no parchment paper. So, we’re just going to cross our fingers and pray that we flip them out. But give them 10 minutes to cool. Then you flip them out. And there is actually a a syrup that you can make for these. And there’s also a glaze. So you can you’re supposed to do both. I’m not going to do both. We’re going to kind of just do a glaze. Um so I’m going to move these back. Move this over here. And I’ve got cup or so of powdered sugar. Then I’m going to put some Now these need to totally cool off before you use this, but I’m going to use good that couple of tablespoons. That might be a little bit more than that. Just cuz that lemon half was a little bit bigger. And that’s about what I got out of that earlier. Get all them lumps out of that powdered sugar. And I’m going to squeeze as much of that as I can if it’s a little thinner. Actually, I think I might have got it all. About to get the seeds. We’ll add a tad of vanilla to it, too. Have a little of both. Then we have glaze. If you wanted to do the syrup, it was 2 tbsp of lemon, 2 tbsps of water, 2 tbsp of sugar. You’d do it on top of the stove till your sugar dissolved. But I mean, I just don’t see the necessary. I’ll say I’ll let this going somewhere with it. Maybe it’s not quite been 10 minutes and I’m ready to try to flip them. I might ought to wait a bit. Okay, I think these are cool enough now. I can pick them up. And I hope for goodness I didn’t let them. I hope they flip out good. Yep. Perfect. That one did. See if I can flip it back over without messing it up. There we go. This one there. There two different ones. And I think this is the thicker pan. Um, one is like a meatloaf pan. One’s a loaf pan. So, there’s our two cakes. I’m going to take one of those to daddy. Okay, let’s finish this on up so I can do supper. We’re about to make a Y’all, I’ve got a seed in this cuz I put some more lemon juice in it just cuz I love lemon. Now then, we’re going to put our glaze on our If you want a taller poundake, don’t use two loaf pans. I did that one cuz I told you to two cuz I’m taking one somewhere or literally I would have just put it in a regular bun pan. And I got to get those seeds off the top. Then I’ll do theirs. [Music] And I’m going to give me about hours here. Let’s take a Let’s get us a piece off. Need to let that cool a little more. Let it cool totally so your glaze don’t melt. But I need the I need the camera. So, we’re rushing the process. I’m going to have lemon on my lettuce, y’all. Okay, let’s cut us a piece. I love the end piece. The crunchy part. The edges. Here we go. Smells so good. I get me a bite. Oh my goodness. Now that’s yummy. If you love lemon, you’ll love this one. It’s going to like this one. Yum, y’all. Tummy and toe. And um we’re not big cake eaters, but we will definitely eat this one. This lemon loaf is out of the world. It’s actually a lemon pound cake. I’ll get it put up. Y’all give it a try. It’s amazing. It’s got just enough lemon. And I like a lot of lemon, so it’s very tart. Anyway, I’m going to go make us a steak salad, and we will see y’all tomorrow.

This Lemon Pound Cake is out of this world!! I hope you try it soon and let me know what you think. We absolutely love it and we aren’t big cake people. This one is a keeper. Have a great day 😀

Classic Lemon Buttermilk Cake

(Makes one 12-cup Bundt cake or two 8½ x 4½-inch loaves)

Ingredients

For the Cake

3 cups all-purpose flour, spooned and leveled

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (low-fat is fine)

2 tablespoons grated lemon zest (about 2 large lemons)

2 tablespoons fresh lemon juice

1 cup (2 sticks) unsalted butter, softened

2¼ cups granulated sugar

3 large eggs

For the Lemon Syrup

2 tablespoons water

2 tablespoons granulated sugar

2 teaspoons fresh lemon juice

For the Lemon Glaze

1 cup confectioners’ sugar

2 tablespoons fresh lemon juice

Instructions

Preheat oven to 350°F.

For Bundt pan: generously butter and flour a 12-cup Bundt pan (or spray with baking spray with flour).

For loaf pans: spray two 8½ x 4½-inch loaf pans with nonstick spray. Line with parchment paper “slings,” then spray lightly again.

Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Mix wet ingredients: In a small bowl, combine buttermilk, lemon zest, and lemon juice. Set aside.

Cream butter and sugar: In a stand mixer fitted with the paddle attachment (or using hand beaters), beat butter and sugar on medium speed until light and fluffy, 3–4 minutes. Scrape down the bowl.

Add eggs: Beat in eggs one at a time, mixing well after each addition. Scrape the bowl again.

Combine wet and dry: With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture:

Add ¼ of the flour mixture

Add ⅓ of the buttermilk mixture

Repeat until all are incorporated, ending with the flour.
Mix just until combined.

Bake:

For Bundt pan: Spread batter evenly in the prepared Bundt pan and smooth the top. Bake 55–65 minutes, or until golden and a tester comes out clean.

For loaf pans: Divide batter evenly between pans, smooth tops, and bake 55–65 minutes.

Cool: Remove from oven and let cake cool in the pan for 10 minutes.

For loaves: use parchment sling to lift cakes out onto a wire rack.

For Bundt: carefully loosen edges with a butter knife, then invert onto a wire rack.

Lemon Syrup

In a small saucepan, combine water and sugar. Cook over medium heat until sugar dissolves.

Remove from heat and stir in lemon juice.

While cake is still warm, brush syrup evenly over the surface. Let cool completely (about 1 hour).

Lemon Glaze

Whisk together confectioners’ sugar and lemon juice until smooth.

Drizzle glaze over completely cooled cake. Allow glaze to set before slicing.

Storage & Freezing

Room temperature: Store covered in an airtight container for up to 3 days.

Refrigerator: Keeps well for up to 5 days (bring to room temp before serving for best flavor).

Freezing: Wrap cooled, unglazed cake (whole or in slices) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temperature, then glaze before serving.

Serving Suggestions

Perfect with a cup of hot tea, coffee, or a tall glass of cold milk.

For a dessert twist, serve with fresh berries and lightly sweetened whipped cream.

Slice thinly for brunch platters, or serve thick slices warm with a little butter for a cozy treat.

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