Recipe Image

Servings:

Southern Lemon Pound Cake

Chef Tovia demonstrates how to make a most delicious and most Southern Lemon Pound Cake from scratch using my GeekChef 2.6 wt stand mixer. No concentrated lemon juice here folks, just real lemons here!

Total Time

2hr

4.7

3 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

1 1/2 cups

All-Purpose Flour

•

1/4 tsp

Baking Powder

•

1/4 tsp

Baking Soda

•

1/2 tsp

Salt

or Omit if using salted butter

•

4 Tbsp

Buttermilk

•

Farmhouse Eggs® Large Brown Eggs

•

1/2 cup

Butter , room temperature

•

2 1/2

Lemons , zested, juiced

•

1 tsp

Vanilla Extract

•

1 tsp

Lemon Extract

•

1 cup

Powdered Confectioners Sugar

•

1 1/2 Tbsp

Milk

or adjust if needed

•

1 cup

Granulated Sugar

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Use a mixer to cream together Granulated Sugar (1 cup) and Butter (1/2 cup) on medium speed for eight minutes. Add Farmhouse Eggs® Large Brown Eggs (2) to the mixer and combine them. Add Lemon Extract (1 tsp) , Lemons (2) while mixing. In a separate bowl, combine All-Purpose Flour (1 1/2 cups) , Baking Powder (1/4 tsp) , Baking Soda (1/4 tsp) and Salt (1/2 tsp) . Add one half of the mixture.

For the wet ingredients: add Buttermilk (4 Tbsp) and the juice from Lemons (2 1/2) to the mixer. Mix until smooth. Add the remaining flour mixture and mix until everything is smoothly combined..

Pour your mixture into a greased and lined, eight by five and a half inch low pan. Even out the top. Put it in the preheated, 350 degrees F (180 degrees C) oven for 45 minutes.

Let the cake cool for some time. Mix Powdered Confectioners Sugar (1 cup) and Milk (1 1/2 Tbsp) until it is nice and thick. Mix in Vanilla Extract (1 tsp) . Drizzle the mixture on the cake with a whisk and let it sit until it hardens up, for about an hour.

For the garnish, you may put lemon slices on the cake. Time to serve!

Nutrition Per Serving

CALORIES

354

FAT

12.7 g

PROTEIN

2.9 g

CARBS

57.3 g