Sunshine Lemon Pound Cake

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Introduction

Ah, the Sunshine Lemon Pound Cake! Just the name itself brings a burst of brightness to your day. This cake, with its zesty lemon flavor and rich, buttery texture, is a perfect treat for any occasion. Whether it’s a sunny summer afternoon or a cozy winter evening, this cake will surely add a dash of sunshine to your life. Let’s dive into the world of this delightful dessert, shall we?

Ingredients

  • 3 cups Sifted Cake Flour or All-Purpose Flour
  • 3 Cups Sugar
  • 3 Sticks Unsalted Butter (Softened and at Room Temperature)
  • 5 Large Eggs (Room Temperature)
  • 1 Large Lemon (Room Temperature)
  • 2 Teaspoons of Lemon Extract
  • 1 to 2 Tablespoons of Lemon Instant Pudding Mix
  • 1 Cup of Heavy Cream (Room Temperature)
  • 10 Drops of Yellow Food Coloring
  • Baker’s Joy Non-stick Baking Spray
  • For the Cake Glaze:
    • Whole Milk (Warm)
    • Confectioners’ Sugar
  • Optional Ingredients:
    • 2 teaspoons of Baking Powder

Directions

  1. Preheat your oven to 325°F (163°C). Give a bundt pan a good spray with Baker’s Joy non-stick baking spray.
  2. In a large bowl, cream together butter and sugar until it’s as light and fluffy as a cloud.
  3. Beat in the eggs one by one, then stir in the lemon extract and zest from the lemon.
  4. In a separate bowl, whisk together the sifted flour and lemon instant pudding mix (add baking powder if you’re using it).
  5. Gradually add the flour mixture to the creamed mixture, alternating with heavy cream, starting and ending with the flour mixture.
  6. Stir in the yellow food coloring until you get that perfect sunny hue.
  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  8. Bake for 60-75 minutes, or until a toothpick comes out clean from the center.
  9. Let the cake cool in the pan for 10 minutes, then flip it onto a wire rack to cool completely.
  10. For the glaze, whisk together warm milk and confectioners’ sugar until it’s smooth and pourable. Drizzle over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 35 minutes | Cuisine: American | Category: Dessert

Notes

  • Room temperature ingredients are key for a smooth batter.
  • Don’t rush the baking process; patience is the secret ingredient here.
  • Feel free to tweak the amount of lemon extract and food coloring to suit your taste.

Nutrition Details

  • Serving: 1 slice
  • Calories: 530 kcal
  • Carbohydrates: 77 g
  • Protein: 6 g
  • Fat: 23 g
  • Saturated Fat: 14 g
  • Cholesterol: 145 mg
  • Sodium: 20 mg
  • Fiber: 1 g
  • Sugar: 50 g
  • Vitamin C: 5 mg
  • Calcium: 30 mg
  • Iron: 2 mg

FAQs

  1. Can I use regular flour instead of cake flour? Absolutely! All-purpose flour works just fine.
  2. How long can I store this cake? It stays fresh for up to 3 days at room temperature, or a week in the fridge.
  3. Can I freeze this cake? Yes, it freezes well for up to 3 months.

This Sunshine Lemon Pound Cake is not just a dessert; it’s a slice of happiness. Its vibrant color and refreshing taste are sure to bring a smile to anyone’s face. So, why wait? Get your baking tools ready and let the magic begin! 🍋🍰

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