Professional Baker Teaches You How To Make POUND CAKE! скачать в хорошем качестве

Professional Baker Teaches You How To Make POUND CAKE!

In this video, Chef Anna Olson will show you how to bake this amazing but simple Lemon Pound Cake, a classic recipe if there ever was one! Make sure to follow along with the recipe below and to try out this amazing recipe! Subscribe for more video recipes: http://goo.gl/MJV4af Ingredients Cake 1 cup (225 g) unsalted butter, just cooler than room temperature (60-65 F) 1 ½ cup (345 g) sugar 1 Tbsp (4 g) finely grated lemon zest 5 large eggs, almost at room temperature ⅓ cup (80 mL) sour cream (full-fat) 1 ½ tsp (8 mL) vanilla extract 1 cup (150 g) all-purpose ½ cup (65 g) cake and pastry flour ½ tsp (3 g) salt Glaze 3 Tbsp (45 mL) fresh lemon juice 2 Tbsp (30 mL) water ⅓ cup (70 g) sugar Directions Cake 1. Preheat the oven to 325 F and grease a 9-x-5-inch loaf pan. 2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter. 3. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm. Glaze 1. For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve. 2. The cake will keep well wrapped and unrefrigerated for up to 3 days. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest:   / chefannaolson   Twitter:   / olson_anna   Facebook:   / chefannaolson   Instagram:   / chefannaolson   Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook:   / ohyumfood   Instagram:   / ohyumfood   Pinterest:   / ohyumfood   Twitter:   / ohyum_food   Official Oh Yum Website: https://ohyum.tv