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Today I am showing you how to make my Grandma’s Southern Lemon Drizzle Pound Cake. It’s very easy to make and has very few ingredients so if you’re looking for a cake you can make fast this is it.
Ingredients
1 cup of granulated sugar
4 large room temperature eggs
1 stick of softened butter
1/2 cup of vegetable oil
The zest of 2 lemons
1 cup of fork fluffed White Lily self rising flour
In a mixer cream the butter, oil and granulated sugar together until it’s fluffy and light and looks like whipped cream.
Next zest, two lemons and add the zest to the creamed butter, oil and granulated sugar mixture and mix well.
Next add 4 large room temperature eggs, one at a time, allowing the egg to be fully incorporated into the creamed sugar and butter mixture before adding the next egg.
Next add 1 cup of fork fluffed White Lily self rising flour to the mixer and mix for no more than 30 seconds total. After 15 seconds scrape down the bowl and mix for 15 more seconds and then you’re done.
Remember when you add flour and moisture together, gluten start to develop so we’re trying to keep the mixing down to a minimum. It’s also one of the reasons why we do half butter and half oil. The butter gives us flavor and the oil gives us a very tender cake.
Next Spray your baking pan with Pam baking spray with flour. It can be a loaf pan or it can be a Bundt pan or it can even be a tall cake pan. Put the cake in the preheated oven for 35 to 40 minutes. Check on it at 30 minutes with a cake tester or a toothpick if it comes out clean it’s done and bring it out of the oven.
Ingredients for glaze
2 cups of powdered sugar
The zest and juice of two lemons
To make the glaze put 2 cups of powdered sugar into a liquid measuring cup, add the zest of two lemons and juice mix well.
When you pull the cake out of the oven, let it sit for a moment. Take a wire rack and invert the cake onto the wire rack. Place the wire rack with cake onto a baking pan. The baking pan is meant to catch all of the glaze so it doesn’t go everywhere. Take a toothpick or wooden skewer and poke holes all over the cake while stillwarm and then do your first glaze. Every 20 minutes glaze until you have the amount of glaze you wish on your cake. You can If you wanna take the glaze, that has dripped down onto the baking sheet and put it back into your liquid measuring cup, you can do that and continue to glaze. Some people like a very thick glaze almost like a doughnut on their lemon drizzle pound cake it’s up to you.
Decorate with thin strips of lemon peel.
If you want a taller lemon drizzle cake for a Bundt pan, you just need to double the ingredients and bake for 45-50 minutes but always use a toothpick or cake tester to check for doneness.
I hope you enjoy the video. I’m not that great at writing down our recipes. I hope it was clear if you have any questions just ask.
Please visit my Tennessee Cousin Helen channel Helen, she is one of the kindest, most inspirational, intelligent and sweetest people I know. / @helencantimagine
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3 авг 2024
