hey guys deronda here with foods 101 today i'm going to show you how to make this lemon
pound cake loaf absolutely moist delicious and very simple to make the ingredients you're going
to need is 1 and 3 4 cups of all-purpose flour 1 cup of sugar 1 4 teaspoon of baking soda one half
teaspoon of salt one half cup of sour cream one half cup of butter one stick or eight tablespoons
at room temperature two large eggs at room temperature one teaspoon of pure vanilla extract
one half teaspoon of pure lemon extract and one lemon we're going to zest our lemon the skin of
the lemon and we're going to use the fresh lemon juice and 3 4 cups of powdered sugar to make the
glaze add your dry ingredients to a medium mixing bowl with your baking soda and your salt with a
whisk we're going to whisk these three ingredients until they're well incorporated and then we can
sit this off to the side in a medium mixing bowl i'm going to add my butter you want your butter
at room temperature and i went ahead and sliced my butter down the middle and i'm making these
little cubes it makes it a lot easier to mix together my butter isn't as soft as i want
it so i'm going to put this in the microwave on defrost for about 10-15 seconds and yes i
said defrost see how nice and soft that made it that's what you're looking for add that one cup
of sugar with a hand mixer keep this until it's nice and fluffy and looking like this this took
about 30 seconds add one egg at a time beat this in until you can no longer see the yolk
that took about 30 seconds next we're going to add the second egg add your lemon extract
and your vanilla extract beat this until it's light and fluffy about 30 seconds
straight down the sides of the bowl as you go this took about one minute it's time to zest our lemon
i'm going to use a microplane and i've cleaned my lemon really well we just want to get
the yellow part you want to stay away from the white because that is your
bitter part we're looking for about a half a teaspoon of lemon zest for our batter here
all right that looks perfect this is add all your sour cream we're gonna mix this
until it's well incorporated and be sure to scrape down the sides of the bowl as you go
feed in a third of our flour mixture with that salt and that baking soda start on low
and you may just want to whisk it into your batter there so you won't end up getting a flour shower
and you just want to mix it until you can no longer see the flour
and looking like this we're going to add another third of our flour
and i like mixing my flour into my batter so the flour won't go flying everywhere
and again we're gonna mix it in until we can no longer see the flag and looking like this and
we're gonna add that remaining flour and mix it in well and looking like this now this is ready for
its loaf pan i've greased and floured an eight inch by four inch porcelain baking pan but any
baking pan will do i'm gonna spoon in my batter this point you want your oven preheated to 350
degrees fahrenheit just work it from corner to corner so you'll have a evenly distributed
pound cake once it bakes you just want to kind of push it down in there so you won't have any air
bubbles tap it that way it'll get rid of all those air bubbles this is off to that preheated oven on
the middle rack for the next 40 to 45 minutes or until a toothpick inserted comes out clean
use your timer and no peeking lemon pound cake has baked i'm gonna let it cool down here in its pan
for five minutes and i'll be back to get it out my five minutes are up and i've got a knife that
i just like going around the edge just to ensure that it is loosened and ready to come out of our
loaf pan this pan's still a little warm so i'm using a hot pad
and it pops right out and look how beautiful that is and it smells so absolutely fantastic
i'm gonna let it cool here on the cooling rack for an additional 30 minutes and then we'll be back
to glaze it i'm going to set my lemon pound cake off to the side while i continue zesting my lemon
avoid the white the white is going to make it a little bitter so that's what you want to avoid
that looks perfect put it into our powdered sugar okay you may need to help it along with a knife
cut that lemon in half i'm gonna go in here loosen up the pulp a little bit squeeze my lemon directly
into my powdered sugar you can use a sieve it'll help catch these seeds that are gonna pop out with
a whisk we're going to start incorporating these ingredients i see i got a little bit of the lemon
pulp in there oh this is going to be so yummy over the top of that lemon pound cake and it smells so
delicious back with our lemon pound cake and boy does this smell good i'm gonna add a piece
of parchment paper here at the bottom before i add my glaze and i'm gonna just spoon it over
that parchment paper is gonna help catch the glaze as it runs down the side of the pound cake and it
makes cleanup much much easier mmm and the lemon zest and the lemon juice and this glaze is just
fabulous we're going to let this sit up for another 30 minutes and i'll be back to try it
and tell you what it tastes like i'm going to go ahead and cut into this i'm going to remove it off
its cooling rack it's still slightly warm but i think we're gonna be okay let's see what it looks
like on the inside and by the way i'm using a serrated knife with those little teeth on the end
that'll give you a lovely nice little cut and oh my goodness oh and it smells so fantastic
all right i cut it about three quarters of an inch thick and looky here at this slice
and look at the frosting on the top oh let's give it a try um look how moist it is wow
still lovely and warm so moist and look at it just spring right back
that glaze on the top with that lemon zest and that lemon juice
makes it so addictive you won't go wrong hey i'm deronda with foods 101 give me thumbs up
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thanks a million for watching you all stay safe and i'll catch you lovely people later