Lemon Pound Cake Recipe With Lemon Extract
Introduction
Hey there, I’m Ava and I’m excited to share with you my favorite recipe for Lemon Pound Cake with Lemon Extract. I’ve been cooking for years and this recipe is a go-to for me whenever I want to impress my guests or just treat myself to a delicious dessert. It’s easy to make and the lemon extract gives it that extra zing that makes it stand out from other pound cakes.
I’ve experimented with different recipes and ingredients, but this is the one I always come back to. It’s a classic, but with a twist. So, let’s get started!
Curiosities, Statistics, and Facts
- Lemon pound cake is a popular dessert in the US, especially during the summer months.
- Lemon extract is made by soaking lemon peel in alcohol, which extracts the oils and flavors.
- A survey conducted by the National Restaurant Association found that lemon is the most popular flavor for dessert items in restaurants.
- The first pound cake recipe was recorded in the early 1700s and called for a pound each of butter, sugar, eggs, and flour.
- Adding lemon extract gives pound cake a refreshing twist and is perfect for those who love citrus flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp lemon extract
- 1/4 cup milk
Note: Make sure all ingredients are at room temperature before starting.
Instructions
- Preheat the oven to 350°F and grease a loaf pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the lemon extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until everything is combined.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy!
Why I Prefer This Recipe
I’ve tried different recipes for lemon pound cake, but this one is my favorite for a few reasons:
- The lemon extract gives it a unique and refreshing flavor.
- The texture is perfectly moist and dense.
- It’s easy to make with simple ingredients.
- It’s a crowd-pleaser and always gets compliments!
Trust me, once you try this recipe, you’ll be hooked!
Expert Opinion
Lemon pound cake is a classic dessert that can be enjoyed year-round. Adding lemon extract gives it a burst of flavor that is perfect for summer. This recipe is easy to follow and yields a delicious and moist pound cake that is sure to impress. – Chef Michael Smith
FAQs
Can I use lemon juice instead of lemon extract?
No, lemon juice will not give you the same concentrated flavor as lemon extract. You can try using lemon zest instead, but the flavor will be less intense.
Can I use a different type of flour?
You can try using cake flour or pastry flour for a lighter texture, but all-purpose flour works best for this recipe.
Can I add other flavors or ingredients?
Yes, you can experiment with adding different spices or extracts to the batter. Some popular options include vanilla extract, cinnamon, or nutmeg.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months.