OLD SCHOOL LEMON 🍋 POUND CAKE 🍰 (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT) скачать в хорошем качестве

OLD SCHOOL LEMON 🍋 POUND CAKE 🍰 (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)

This is the most moist delicious lemon cake you will ever make or eat 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk (low fat is fine) 2 tablespoons grated lemon zest, 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2-1/4 cups granulated sugar 3 large eggs For the Glaze 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 325°F and set an oven rack in the middle position. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. . Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pour able glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. ENJOY GO FOLLOW MY FACEBOOK PAGE   / oldschoolsoulfood   GO FOLLOW MY INSTAGRAM PAGE   / mr_old_school_soul_food   FOLLOW ME ON TWITTER   / wacjeff   FOLLOW ME ON PINTEREST   / oldschoolsoulfood   Visit my website https://www.oldschoolsoulfood.com MY MAILING ADDRESS IS: OLD SCHOOL SOUL FOOD 23501 CINCO RANCH BLVD SUITE H120 PMB # 142 KATY,TEXAS 77494 EMAIL ME : [email protected] FOR CASH DONATIONS: paypal.me/oldschoolsoulfood cash.app/$wacjeff #oldschoollemoncake #oldschoollemonpoundcake #oldschoolsoulfood #helpsomebodyoldschoolsoulfood