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Perfect Lemon Pound Cake

17 March , , , , ,

I had never heard of a cake with soda pop, until I saw this recipe, and as she said that it was a perfect sponge cake, of course I would test, and I also love Sprite. The cake is super easy to make, and a amazing thing is that it doesn’t has baking powder. When I was making the cake I went to get the baking powder and I saw that the recipe didn’t ask for it, so I ran to the Internet to see if I had copied the recipe right (because I often don’t copy it right…hehe) and I saw that it was right. So I assumed that maybe the soda helps the cake to grow, and since the recipe was right, I decided wait for the results. The cake is delicious, and mega soft, but is a more buttery soft, I found quite different from all the cakes I’ve ever had, was a great experience, loved it.

Perfect Lemon Pound Cake

Ingredients:

3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist

Directions:

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

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Lemon Pound Cake

22 July , , ,

lemon pound cake

I’m back, after some days with a strange flu, now with a simple and delicious recipe of lemon pound cake. I had a lot of cream cheese in the refrigerator and I needed to make something with them before they expired, but I did not want to make a cheesecake, so I searched a different recipe and I found this one in this site that I love. The cake is delicious, super soft and smells great.

Lemon Pound Cake

Ingredients:

1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder

Directions:

Preheat oven to 325. Sift together flour and baking powder, set aside. Cream butter and cream cheese in an electric mixer. In the mean time, work the lemon zest into the granulated sugar. This process should take about five minutes, and the sugar will become very fragrant. Add the sugar to the butter mixture and continue creaming. Add the lemon and vanilla extract. Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition. Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a wooden spoon. Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.

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