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Chef Sandy Davis prepares this delicious dessert: Lemon Glazed Pound Cake
Tags:Lemon Glazed Pound Cake recipe,cheflive,dessert,glazed pound cake,lemon,sandy davis
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Now, just be you up and bring you up very fast in preparing this cake. All you need is to start yourself of is two packages of cake mix.
This is fast forwarding, this is going to take you so quick through the process of baking and have you a home baked cake that people will love to enjoy. Just take a neat place, one bag into your mixing bowl. That's one is lemon that we are using.
Now we are going to take and I use the oil first. If I can get it opened, there we go. There we go. You are going to take two cups of oil and you are going to take and you want to incorporate your mix in the oil and let it start to break down and moisten up your batter.
Now the reason you want to put your oil in first and if you will see, you fill find out is that it will help you to eliminate additional beating and help you to eliminate lumps in your cake and use half of one mix and three eggs, what we are looking for and you find your eggs incorporate into your batter and whatever it is that you are creating easier when they are at room temperature. It's just the greatest process in terms of how the temperature allows it to flow, it not a hardest deal, it just actually flows with your mixture.
We are going to add two cups of water. Now the key is to take your water and you squirt your lemon juice, usually you put a teaspoon of each and then incorporate that in your water. That's one cup. We need one more.
So, what we are doing is we are adding the lime and the lemon flavor into our water because we have already broken down our ingredients. What we do now is we just allow it to actually breakdown and then I'll add batter and as you will see you have no lumps and no need to beat extensively.
Generally when you are beating for hours with your cakes is to try and get all the lumps and all the powder are incorporate into your batter. When you go with your oils first and incorporate all your dry ingredients that way and add your last liquid, which is your water and your flavoring, you eliminate that problem and your cake comes out with a very smooth consistency every time.
We are using here bundt pan like this, the main thing you want to do is oil it well because of the crevasses that's in the pan. So, you want to start from the inside. Let me get all on the crevasses, because you want that cake to just slide out of there. You want this thing. You don't want to get stuck and loose the shape. So, I oil it very well. This is ready to go and I am going to show you, as I pour the batter, you will see the smoothness of this batter.
Now you may want to, I don't want to fill it too tall so, we don't have overflowing it because always keep another little small pan around the kitchen you want to bake a little extra one. Before you put your cake in the oven, just give it a little shape to level it out, to make sure it's smooth and it doesn't come up of outside it . If you have any problems in doing that, all you have to do is just sit it down on table and just shake it and let it flow evenly and as I've told you, we were through baking this cake before the cookies came out.
Going in for 45 to 55 minutes. I am just kind of, right now I have some lemon juice, I have a quarter of cup of lemon juice and half-a-cup of sugar, just the regular granulated sugar. Then heating over and we are just going to give just a little glaze to it and the reason we do that is that we put that inside the actual cake in itself and that actually what that does is that, it helps it to maintain its moistness and then generally what you do is, you take a toothpick and I am going to use the basic one today because of the holidays, but normally you just poke a little holes into the cake, it took out this one, into the cake and in essence that allows to different flavors to penetrate maintaining because this is in the cake makes it nice and moist. We are just glazing and letting it go inside.
Now you just heat this over medium heat and like I said you will just have a quarter of cup of lemon juice and a half a cup of sugar and over the heat. I am just going to penetrate inside the cake and that's that lemon glaze and it just keeps the cake nice and moist.
Now, I have some lemon icing. It's prepared here. I am just going to take it and I am going to put it in the microwave for just a minute. So, if you just excuse me one second, we have just broken down just a little bit, just takes about less than fifteen seconds and we do that to drizzle this, actually.
And you know the first time glaze that we put went inside the cake. Now this is merely just for a little extra decoration glaze over the top. After you do this you can, in essence, glaze it with powdered sugar, if you so choose. But it is strictly up to you.
You can take the sifter and if you don't have a sifter in your kitchen, you may want to find one of those whenever you think those, the days are gone by, but that is a tool that you will always need and want in your kitchen. It's very good for as it actually taking your powdered sugar and sifting it on your finished product.
Just bring that over and just kind of brush out the crumbs away and you have your lemon glaze pound cake; ready to serve.