Very Soft & Moist Lemon Pound Cake From Scratch
Pastry Living with Aya
@pastrylivingwithayaAbout
Hi, I'm Aya. Welcome to Pastry Living with Aya! About this channel: This channel, Pastry Living with Aya, is for all people who love baking and want to accelerate their baking skills from home! Each recipe is tested carefully by me, to pursue the best-tasting recipe my viewers would genuinely enjoy. I value sharing important baking tips and detailed instructions, so you can make the dessert successfully in your own space! You can find my written tutorials on my website: Pastry Living. Read the posts along with the video tutorials on this channel to better understand the techniques and knowledge for each recipe! About me: I'm Aya Caliva, a mom of 2 amazing daughter and son, and a military wife (we are a traveler!). I'm originally from Japan, born and raised there. My baking career started in 2009, working as a cake instructor at a cooking school. Since then, I've been hooked on baking and have never stopped. You can find more about me and my story on my website!
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Iām sharing how to make an incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!š š The ingredients to make lemon pound cake [Pound Cake] for an 8ā by 4ā (or 1.5 QT) loaf pan ā¢ Granulated sugar 8.5 oz | 240 g (1 1/5 US cups) ā¢ Salt 3/4 tsp ā¢ Lemon zest from 2 lemons ā¢ Unsalted butter (softened) 8 oz | 226 g (2 US sticks) ā¢ Eggs 7 oz | 200 g (4 medium eggs) ā¢ All-purpose flour 8.5 oz | 240 g (2 US cups) ā¢ Baking powder 1 & 1/2 tsp ā¢ Sour cream 6 oz | 170 g (3/4 US cup) ā¢ Honey 1 oz | 30 g (1.5 Tbsp) ā¢ Vanilla extract 1/2 tsp ā¢ Lemon juice 1 oz | 30 g (2 Tbsp) š„ Bake at 325 F | 163 C for about 60 - 75 minutes. * Adjust the time & temperature accordingly. [Lemon Syrup] ā¢ Water 3 oz | 85 g (1/3 US cup) ā¢ Lemon juice 1 oz | 30 g (2 Tbsp) ā¢ Granulated sugar 2 oz | 56 g (1/4 US cup) [Lemon Icing] ā¢ Powdered sugar 5 oz | 142 g (1 1/6 US cups) ā¢ Lemon juice 1 Tbsp + 2 tsp š„ Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness. ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. ** š Printable Recipe + Written Steps https://pastryliving.com/very-soft-moist-lemon-pound-cake-from-scratch/ š The tools/ingredients I used/mentioned today: The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living. Stand mixer https://amzn.to/397qYhA 1.5 QT loaf pan https://amzn.to/434r3yc š More lemon dessert recipes: Lemon Creme Brulee https://youtu.be/xMJJhBYPAOw Lemon Mousse https://youtu.be/fE1JX0WbKS4 Lemon Cookies https://youtu.be/qhdNzr92Bl0 Lemon Meringue Tart https://youtu.be/o3ooIs56o8I Lemon Madeleines https://youtu.be/kYyAbhZxxhs š Other moist cake recipes: Strawberry Cream Cake https://youtu.be/Xorz-gkzpic Chocolate Banana Cake https://youtu.be/zfo8XFnadLQ Fluffy Vanilla Roll Cake https://youtu.be/I_lyB1HnqWo If you liked this video, please subscribe & share it with your baking friends! ā¤ļø Subscribe!: https://www.youtube.com/@PastryLivingwithAya/ š« Share the video: https://youtu.be/c7FTD_LINVE š My blog: http://www.pastryliving.com šø Instagram: @ayacaliva MUSIC: epidemicsound.com #lemonpoundcake #lemoncake #lemonbuttercake
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