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I adapted Nick Malgieri’s lemon-buttermilk pound cake recipe from his delicious cookbook Perfect Cakes. I loved performing, but if I had been successful, or had simply stuck with it longer, I would never have known Cameron and Wesley. I was asked recently if I missed the theater. What am I doing now? Eating lots of cake, keeping two tiny humans alive, and pretending to see dinosaurs when needed. See that look of excitement on my face? That’s 10 years of acting lessons right there, baby (4 in high school, 4 in college, and 2 at a NYC acting conservatory). Perfect for spring, but hey, a girl can dream, can’t she? As soon as the cake came out of the oven, I took my boys to the Museum of Natural History in New York City. It is a moist, lightly-sweetened cake soaked in a Limoncello syrup, and blanketed with a Limoncello icing. To thaw a whole loaf, set on the counter inside the sealed freezer bag until thawed.I made Limoncello pound cake yesterday. To thaw a slice, simply set a frozen slice on the counter on a piece of paper towel and it will be ready to enjoy in 20-30 minutes. Slicing first means you can grab a slice when you feel the need, instead of trying to cut/thaw a slice from a frozen whole loaf.
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Freeze it whole in a freezer bag, or slice it first and freeze it. Be sure to combine the flour, salt, baking soda and baking powder in a separate large bowl and whisk it together well. be sure to take your eggs, butter and sour cream out of the fridge 30 minutes before you start baking. It's a small price to pay for great lemon loaf :) I learned I prefer the great, so I am willing to be a bit more organized and patient. It was only when I started following those instructions that I discovered the reason they were there. yet had what I considered (at the time) to be a reasonably fine result. Follow the instructions :) Take it from someone who has (in the past :) skipped certain instructions like "at room temperature", "whisk together well in a separate bowl" and "add alternately". When it comes to baking loaves like this one, there is really just one secret to success. This recipe is pure perfection! - Krista Cook's Notes There was no need to worry though, the lemon taste is the star of this loaf. That means I'm always stocked to make this one, which has come in handy many times when I needed a little something special to share or gift.įeatured Review: I made this lemon pound loaf today and it tastes incredible! I was worried that it wouldn’t have much lemon taste because of the small amount of lemon juice that goes into the batter. The final point I love about this loaf, is that it needs only 1 large lemon and pretty much typical pantry and fridge items to make it. But it's in the lemon glaze that the the perfect balance is struck, so definitely don't skip that. With this one, the hit of lemon actually comes more from the glaze than the cake, though there is obviously some lemon in the cake.
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What makes this loaf a winner for me is the lovely texture (not too light, not too dense), the perfect level of moistness (not too oily, never dry) and just the right amount of lemon. I suppose lemon loaf is somewhat subjective.
![lemonchello cake recipe fromscratch lemonchello cake recipe fromscratch](https://i.pinimg.com/236x/5b/7c/b7/5b7cb7a65041a65e577ef11310e735f8.jpg)
It's good, it's tried and tested (many, many times!) and for anyone who has yet to find their "go to" lemon loaf, it's definitely worthy of consideration.
![lemonchello cake recipe fromscratch lemonchello cake recipe fromscratch](https://parsleyandicing.com/wp-content/uploads/2021/04/mini-chocolate-cake-6736.jpg)
The fact that I've never posted it to this point is simply my belief that maybe the internet didn't really need another lemon loaf recipe. It's my "go to" when only lemon loaf will do. I have been making this same lemon loaf for years. My go-to lemon loaf recipe for years! This delicious Glazed Lemon Pound Cake Loaf is always perfectly moist and lemony!
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