Lemon- Vanilla Pound Cake
Tittle: Lemon vanilla pound cake
Cook time: 1 hour 20 min.
Level: Medium
Serving: 10
Ingredients:
4/5 cup(s) milk
1 7/8 cup(s) sugar
4/5 tablespoon(s) vanilla extract
1/5 cup(s) unsalted butter, melted
2/5 cup(s) unsalted butter, cut up
1 2/3 cup(s) all-purpose flour
2/5 teaspoon(s) salt
3 1/3 large eggs, at room temperature
2/5 teaspoon(s) lemon extract
4/5 lemon, zest, grated
1 2/3 teaspoon(s) baking powder
2 1/2 tablespoon(s) fresh lemon juice
Directions:
Preheat oven to 350 degrees F.
Brush a 10-inch Bundt pan with melted butter.
In a small pot, bring milk and cut-up butter to a boil; remove pan from heat and set aside. In a medium bowl, whisk flour and salt; set aside.
In a large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs for 5 minutes (until very light and fluffy). On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts. On low speed, gradually beat in flour mixture just until blended. Pour in hot milk mixture, then add baking powder; beat until blended. With a rubber spatula, fold in lemon zest. Scrape batter evenly into prepared pan. Bake 55 minutes, or until a skewer inserted into center comes out clean. Cool in pan 5 minutes.
Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar. Line a rimmed baking pan with foil. Invert cake onto wire rack; place cake over prepared pan. Brush top and sides of cake with lemon syrup. Cool completely.
Personal Suggestion: This cake always makes them come back for “one more little sliver”. Like eating a slice of decadent wedding cake.
