Budin de Limón (Lemon Pound Cake)
User Reviews
5.0
3 reviews
Excellent
Budin de Limón (Lemon Pound Cake)
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This lemon pound cake bursts with a bright lemon flavor and has a melt-in-your-mouth texture. It's incredibly easy to make with no fancy ingredients or complicated steps, just pure deliciousness in every bite. Whenever I make this for my family, it disappears in no time. The recipe uses fresh lemon zest and juice for a vibrant lemon flavor. The cake is generously covered with a tangy lemon glaze, giving it an intense lemon flavor. Enjoy it with a piping hot cup of coffee.
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Ingredients
For the Lemon Pound Cake
- 250 g (2 cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 120 ml (½ cup) whole milk
- Zest from 2 lemons
- 30 ml (2 tablespoons) fresh lemon juice
- 15 ml ( 1 tablespoon) vanilla extract
- 57 g (4 tablespoons) unsalted butter , softened
- 60 ml (4 tablespoons )avocado oil or any neutral-flavored oil or unsalted butter
- 250 g (1-¼ cups) granulated sugar
- 2 large eggs
For the Lemon Glaze
- 90 g (¾ cup) confectioners' sugar
- Zest from 1 lemon
- 1-½ tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease and line the bottom of a 9x5-inch loaf cake with parchment paper.
- In a small bowl, whisk together the milk, lemon zest, and juice (it will curdle, that's fine). Let sit for 10 minutes.
- In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, oil, vanilla, salt, and sugar until fluffy for about 5 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 the flour and milk mixture alternately in 3 parts, starting and ending with flour. Mix until just combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter.
- In a small bowl, mix powdered sugar, lemon zest, and juice to make a glaze. Adjust the consistency as needed. Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.
Equipments used:
Notes
- How to Store
- Store the cake in a covered container or wrap it in plastic wrap. The cake will keep fresh at room temperature for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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