Elizabeth Chambers Shares Easy Steps To Make The Perfect Lemon Pound Cake
Elizabeth Chambers is sharing some baking secrets! The “Grand Cayman: Secrets in Paradise” star invited Access Hollywood into the kitchen of her BIRD Bakery’s Cayman Islands storefront to bake an easy and tasty lemon pound cake. Get full recipe below:
Meyer Lemon Pound Cake Recipe
Ingredients (AMOUNT 3x = 5 loafs)
- 3 lbs Unsalted Butter
- 4 lbs Granulated Sugar
- 2 lbs, 6 oz Fresh Eggs
- 2 lbs, 13 oz Cake Flour
- 0.4 oz Baking Powder
- 0.3 oz Iodized Salt
- 12 oz Whole Milk
- 3 oz Lemon Juice
- 3 oz Vanilla Extract
- 3 oz Almond Extract
Lemon Glaze: (AMOUNT 1x)
- 2 lbs, 4 oz Powdered Sugar
- 3 cups Lemon Juice
- .5 oz Almond Extract
Instructions:
- Cream unsalted butter and granulated sugar in a mixing bowl using the paddle attachment.
- Pour in beaten fresh eggs and mix until just combined.
- Add sifted cake flour, baking powder, and iodized salt alternately with whole milk, mixing until combined.
- Incorporate lemon juice, vanilla extract, and almond extract into the batter, mixing until fully combined.
- Preheat oven to 275°F (135°C). Spray loaf pans with pan spray and line with parchment paper. Weigh out 2 lbs 8 oz of batter per pan.
- Bake in preheated oven for 45 minutes, then rotate the pans and bake for an additional 35 minutes. Continue baking in 10-minute increments until a skewer inserted into the center of the cake comes out clean.
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