Lincoln cake (lemon pound cake). This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor.
Beat in remaining wet ingredients: You need sour cream, lemon juice, lemon zest, and vanilla extract. Every time I take this cake to a party it is always a huge hit. Have you ever bit into a lemon dessert and instantly pucker up because the lemon flavor is so overpowering? You can have Lincoln cake (lemon pound cake) using 8 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Lincoln cake (lemon pound cake)
- Prepare 2 of eggs.
- You need 2 cup of White sugar.
- Prepare 1/2 cup of butter.
- It’s 1 cup of milk.
- It’s 3 cup of flour.
- You need 1 tsp of cream of tartar.
- You need 1/2 tsp of baking soda.
- You need 1 tsp of lemon extract.
The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemon glaze making it irresistible. How to store lemon pound cake: Allow the cake to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container.
Lincoln cake (lemon pound cake) instructions
- All ingredients must be at room temperature..
- Sift the flour with the baking soda and cream of tartar..
- Cream the butter at high speed until fluffy..
- Add sugar 1 tablespoon at a time, still beating at high speed..
- It is important not to add all the sugar at once or the mixture will be heavy instead of fluffy..
- Once all the sugar has been incorporated, add first egg and beat well until thoroughly mixed, then add the second egg and lemon extract and mix well..
- Add 1/3 of the flour (sifted with cream of tarter and baking soda) and mix it at the lowest speed..
- Add 1/3 of the milk in a thin stream, mixing it in at low speed, then increase speed to high and beat mixture until light and creamy..
- Add 1/3 more flour, then 1/3 more milk and mix as described above..
- Add the remaining flour and then milk as described before..
- Beat the mixture for 3 minutes at high speed until creamy and light..
- Pour the batter (which may look like it is too liquid) into a 9×5 loaf pan, lightly greased..
- Lining pan with aluminum foil and greasing foil makes it easier to unmold..
- Fold in candied lemon..
- Place the cake in cold oven and set temperature at 300°..
- Bake for 2 hours, or until golden brown and cake tester comes out clean..
- Let cake cool in pan for 5 minutes, then unmold and let cool on rack..
This Lemon Pound Cake is a dream for lemon lovers! Lemon is part of this cake in a juicy and scrumptious way in this homemade Lemon Pound Cake recipe! The burst of lemon flavor coupled with the sweet deliciousness of the pound cake really does make each bite perfection. This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.
