LEMON POUND CAKE
 

creaming the butter and sugar

 

putting the finished batter in prepared bundt pan

 

smoothen the batter and ready for the oven

 

the baked lemon pound cake

 

unloading the cake on a cooling rack

 

pouring blueberry glaze

 

dense and rich pound cake being sliced

WHAT IS A POUND CAKE?

 

ACCORDING TO BAKIGN BOOKS, THE REASON WHY IT IS CALLD A POUND CAKE IS BECAUSE THE ORIGINAL RECIPE CALLS FOR A POUND OF ALL THE MAJOR INGREDIENTS.

1 LB. BUTTER

1LB. SUGAR

1 LB. FLOUR

1 LB. EGGS.

THAT'S WHY THE NAME POUND CAKE. THESE DAYS, THE POUND CAKES YOU BAKE HAVE REDUCED PROPORTIONS OF BUTTER AND EGGS, OR SUGAR AND EGGS, MAKING THE CAKE LESS DENSE.

POUND CAKES ARE BAKED IN LOAF PANS. TO GET THE CRACK IN THE CENTER, BAKERS USE A SHARP KNIFE OR A BLADE TO SLIT THE TOP HALFWAY THROUGH BAKING. POUND CAKES MUST HAVE THE CRACK IN THE CENTER WHEN IT IS DONE.

NOWADAYS, POUND CAKES ARE BAKED IN ANY PAN OF YOUR CHOICE. MINI LOAF PANS, FLOWER PANS, AND TUBE OR CHIFFON PANS. THERE IS THIS BAKERY IN NEW YORK WHERE THEY SELL ONLY POUND CAKES IN TUBE PANS, AND THEY DECORATE EVEN THE BOX, SELLING THE WHOLE ENSEMBLE FOR A WHOPPING $150-$180.00.

IF YOU WANT YOU MAY ALSO MAKE MINI CUPCAKES USING THE POUND CAKE RECIPE.

THE RULE OF THE THUMB IS THAT POUND CAKES SHOULD BE MOIST AND RICH, CREAMY BUT THE TEXTURE SHOULD BE DENSE AND TIGHT. SEE THE RIGHT IMAGE AT THE BOTTOM.