Oh she is precious if she thinks that cake would last more than 24 hours in the average home! You can snack on that cake, have a slice with breakfast, enjoy it @ lunch, and finally treat yourself to a slice w/some vanilla bean ice cream after dinner. So many options!🍋I really love that she had her cake w/lemon tea. Very classy!
I lost my mother's pound cake recipe. You have the exact recipe she had. I have made this so many times. It's wonderful. My aunt made wedding cakes and she used the same recipe minus the glaze. The more air you incorporate the lighter the cake.
Have you tried this cake recipe? Have you made it? She puts 8.5 oz for the flour but she puts 2 US cups next to it? But cups are 8 oz each so I am confused, what measurements did you use?
@@ImRealSurea cup of flour doesn't weigh 8 ounces. It's more like 5. Liquids and solids are 8 ounces. It took me a while to figure this out too :). I'd weigh at this stage in baking rather than measure. That took me some time to figure out weighing was much more better too :).
I am not a baker, I am a cook. I am starting to bake in my 50s. This recipe peaked my interest because it has quality ingredients. She also puts a lot of care and detail into it. It looks like it belongs in a very expensive bakery.👏🏻👍🏻😁Celeste from NY
I usually don't give feedback to recipes I try online... But had to this time. Absolutely delicious reminds me of Starbucks lemon loaf. I had a smaller loaf pan so made 4 muffins along with loaf. This is a keeper. My husband loves it too. Thanks for sharing
This one took me to my childhood. It's my mom's favorite, we always had it on the table, and it became my brother's favorite also. They are 87 and 58 now
This is such a perfect lemon cake! I’ve tried so many other recipes but this is the one I’ll always use (and share with friends and family). Thank you 😊 🍋💛
@@CurvyGirlsareChic Hi there-while sifting flour lightens it, when flour is beaten with a mixer into the butter/eggs wet mixture, the gluten elasticizes (for lack of a better word), making the finished cake tough, and dry, I found. Took me 50 years to know this. Kind of slow here, LOL
I made this today and omg was it delicious. It turned out so yummy, I made half of the recipe and I added orange zest and juice along with the lemon it came out perfect, the only thing i would change is the loaf pan i used, it was a non stick and i think with another like the one you used it would have risen higher. regardless it came out sooooo soft like it melted in my mouth before i could chew it and the syrup really made the citrus pop. Definetly going to follow more recipes from you .
I'm SO glad to hear that!! I love that orange twist😊 And great tip about the pan, I agree that non-stick pan would be the best choice to keep the height high. Thank you for sharing the experience!❤️
I made this today!! I saw the recipe around Christmas and intended to make it since. Like you said in the video, I was afraid that adding the lemon water mixture to the cake would make the bread soggy but it didn’t!! I also thought putting the iced cake in the oven for the one minute to set the icing would melt it, but it didn’t. This was such a nice treat to have. It’s just me so I halved the recipe. The cake is really good and super lemony. I’m glad you posted this video ❤
Made it today, half the recipe and lessened sugar by 20g, used 0% plain greek yogurt instead of sour cream. It came out fluffy and soo good. Thank you for the recipe.❤
Just put this in the oven and am so excited! I'm not a huge cake person (most I try are too dry) but Love lemon loafs. This was super easy to make and produced some of the best tasting batter I've ever tried haha. I don't have any powdered sugar to make the icing but I think even with the syrup it'll be delicious :) Will come back once it's done, so far I enjoyed making this. Edit: Yeah it was delicious LMAO Only thing is that mine didn't rise as much and I'm wondering if I just didn't whip it long enough but my arms were tired so I gave up. Either way it tastes great haha
That cake looks so moist and looks really lemony 😋😋 And I love that she explains the science behind the baking 🌟 I will definitely try this recipe and won't mess up the steps 😀 😋😋🍰
Agreed! I particularly appreciate Knowing why I’m doing something when baking as the methods require more precision than cooking. Knowing the science helps with troubleshooting culinary hiccups to absolve failures. It also helps when wanting (or needing) to adapt an existing recipe or even eventually trying your hand at recipe creation.
❤🎉...I'm 70+'ish & Lemon cake obsessed!😊 THIS by far is the BEST I've viewed of many! Looks absolutely DELICIOUS! My new "weekend" treat! Yr entire presentation from a kind, pleasant- sounding voice is simply a joy! Easy, quick recipe instructs that motivate & encourage everyone viewing this! Thank you!❤
Most of the time we make a chocolate cake or brownie at home and never actually tried something different that can be so delicious, i always had lemon cakes mostly at airports but never thought of baking one ever, but ur recipe nailed it 👌
This cake looks really delicious, this is a great recipe 👌. I've uploaded a new lemon cake video yesterday, I would be very happy to share it with you 😍 ❤️
Aya, you’re truly talented!! I’m the worst person about giving reviews, most of the recipes I tried I ended adding or taking off something; but with you is like finding the perfect balance of flavors and texture and even when I reduce the sugar, for personal preference, I know that if I’m doing for a guest have the confidence that don’t have to change anything to you’re recipes. Thank you so much😀
I have made this cake yesterday and it made me so happy. I didnt expect it will look almost exactly as the one on the thumbnail picture and taste as great as I ve imagined based on it. Soft, moist, fresh, fragrant. I was so happy because I felt like I have made a very classy and neat dessert like the professional baker which I am not. The reason I was able to do it, was a good thought through recepy and cleare instructions. I wanted to thank you Aya for that. I am looking forward using this recepy many times in the future. It is not my first good experience here. I am surely sticking with this channel ❤️.
😅 Did you really use all of the syrup on your cake as she recommends? I used perhaps 2/3rds of it, then stopped as it seemed to be just too much. Even so, the middle of my cake was almost solid, with no air bubbles, and the cake seemed much too tart. Did she miss-speak when saying “use all of it,” when she meant to say perhaps “cover the all of the cake once with the syrup” (but not use the all syrup)?
@tanwera I really used all of it and it was pleasent. She said to put it into oven again for a minute, I did four minutes. It was exactly right consistency moist not wet. Ive already made this cake second time with half of the recipe with the same result. May be the cake doesnt take so much liquid if it doesnt rise so tall.
I just made this today and served it for desert. It's fantastic. Moist and lemony! It was super helpful to be able to reference the video while I was mixing to make sure that I was mixing it well enough. Thank you for sharing your talent with us!
10 месяцев назад+3
Your having a wonderful accent with speaking. I’m here in the USA. 🇺🇸 along the Pacific Ocean 🌊 in the state of Oregon🌲 🍋I’m going to bake in a Bundt pan. Thank you for your recipe🍋
Love the addition of the glaze, to keep the cake loaf moist between the time when you bake it, until it eventually gets all eaten/finished up…! Excellent step (just before the icing) IMO, & a lot of people don’t do this. Thank you!🍋💕🙏🏼☺️
I wish I could post a picture of the cake I baked this evening..omg the cake was rich, moist, sweet, tangy. Flavorful, I added lemon pudding to my flour and to my glaze,, Thank you
I make a similar cake but what I do when the cake is warm I put Fork marks all over the top of it and I have a mixture of just sugar and lemon juice not thick but not too runny and I drizzle it over and it seeps into the cake a little bit and the sugar crystallized it's so delicious😊😊😊😊
Baked it today, substituting sour cream with full cream Greek yoghurt and no icing. Just ate a slice and it was the best lemon cake I've made. Thks so much!
Nice cake, OK old school…. Method For the eggs, you don’t have to warm up eggs we always take everything out the night before except the milk and you have your eggs at room temperature and the butter. That’s how I grew up making pound cakes. I would take my milk out about 2 hours before I started making the cake.
This is a brilliant recipe. Thank you for sharing so many techniques. I would use this recipe and make it for my sister and add lemon zest to the glaze. However, If I made this for me, I would have to omit the glaze. When I was a kid, I couldn't stand icing or confectioner's glaze on pastries. As an adult, I am warming up to frosting but still prefer to omit the glaze except on raised doughnuts. You are an amazing baker.
Aya, this is a wonderful cake. The crumb is fantastic! I got nervous when I poured the batter that your pan was taller than mine, because I was at the very top, so I put some in a mini loaf pan. I needn’t have worried, though, because while the cake rises, it wasn’t enough that it would have overflowed. I would have ended up with a taller loaf. The loaf is still beautiful and perfectly golden brown with the classic split down the middle. It’s velvety soft and just the right amount of tang.
This cake looks really delicious, this is a great recipe 👌. I've uploaded a new lemon cake video yesterday, I would be very happy to share it with you 😍 ❤️
Lovely recipe, I made this and it came out wonderfully! The aroma of the sugar and the lemon zest alone was amazing! I used a Bundt pan instead of a loaf pan. I am a baker so I did use a little more of this and a little less of that. 😊But overall I loved this recipe!! The sound of your voice is so calming. I enjoyed your video very much!
Hi Aya....i'm a 47 year old white male with more fingers than teeth. I love this video and subscribed because you didnt use oil in your fantastic looking cake. In my opinion oil, especially any kind of seed oil, has no place in any good bread or baked confection. Oil is used by big companies so that their products can sit on shelves for weeks without going stale. If you put love and care in your creations, you dont need any oil. And its so good, that your lucky if it stays on a plate for a couple of hours, never mind on a shelf for a couple of weeks!!! Thanks for a great video and good luck with everything...❤️🙂✌️
Just made this tonight! It was so delicious and fluffy! Thank you for sharing such a terrific recipe. I’ll definitely be adding it to my collection of favorites.
Just checked the written recipe and bless you for putting the measurements of each ingredient at each step 😂 I’m one of THOSE people who measures as I go (obviously unless it’s for things that need to chill or come to room temp first) so that will be super helpful!
Thank you so much for sharing your recipe with us. I tried it, and it was delicious. This is my first time making cake, which I enjoy, because I love anything with lemon. Thank you again. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉
WOW!!!! This Pound cake is AMAZING!!! I always follow a new recipe exactly the way the author wrote it. Came out pretty darn good, but just was lacking a little bit on the super tangy lemon flavor that I like. So I subbed lemon extract from Nielsen Massey and instead of a half a teaspoon I did 3/4 of a teaspoon of extract. It is the only change I made, and boy O Boy did it make the difference I was looking for 😊 I baked mine in a 9 x 5 bread pan, and the batter still was too much and over filling the pan… Lol if that could be the worst of my problems, I think I would be in heaven ❤ anyway, do not fill your pan more than 3/4 of the way full, that way, it gives it plenty of room to rise. With a little bit of batter left over, I made Madeleines. Oh so good! In my 9 x 5 bread, pan and baking at 325°F it took my loaf. Exactly 60 minutes to bake. But of course everyone’s oven is different. Truly, an amazing pound cake recipe! I strongly recommend making this you will definitely not be disappointed. I saved it and labeled it as “PERFECT LEMON POUND CAKE” Thank you so much, Aya, for sharing this amazing recipe. I will definitely be trying more of your recipes as they look amazing as well.
"This lemon pound cake recipe looks absolutely delightful! Love the thoroughness of the ingredient list, ensuring a perfect lemony flavor with the zest, juice, and icing. The use of sour cream and honey sounds like a delicious touch. Excited to bake this - the lemon icing on top must be the perfect finish. Thanks for sharing such a detailed and tempting recipe!"
Absolutely love lemon! Going to try this with some Just Egg and some plant-based yogurt as I have a family history of Cancer and need to avoid the Choline in eggs and estrogen in dairy--thanks so much for posting
I like Aya's pasteries, not just because it's all delicious and also the level of sweetness is just perfect for me!!! Thank you for your generosity with the recipes and techniques! My family really loves the genoise strawberry cake! It's always a hit!
Lovely recipe. Cake was very light and soft. The trick with putting it back in the over after icing gave the finished cake a professional look (and a satisfying crunch).
I have this in the oven right now. I used king aurthur gluten free flour and stevia instead of sugar. The eggs did not want to mix in at all so even though i did everything u said, so i went ahead and added in the flour and then it all mixed up nicely. I also swapped out a lil of the sour cream for mayo. We shall see.... Lol
Wonderful cake! 😎I made it yesterday and shared the first slice with JT this morning. Very lemony and very tender. Great instructions and very easy. I made the Lemon Icing nice and thick and it coated the whole cake very well.
This poundcake truly is the best💞 I have now made it approximately six times and everyone who eats it absolutely loves it! However, even though I will never ever stray from this recipe, I cannot get the rise like she does in her video… Can anyone help me out here? Should I be adding a little bit more baking powder or perhaps baking soda?
Wonderful post, thank you for explaining the steps to making the cake. I made a similar cake yesterday and loved it but was unsure of the timing of some steps because they were not explained well . I will make another soon , but using your recipe and video, I’m sure it will come out even better❤
There is a cake my boss always purchased every Christmas. It is called Lemon Lulu. I have tried numerous recipes to try to copy it. Always disappointed. I think your recipe may be it. So i am going to try this. I will never give up! I had to come back & say you are the best teacher ever! I appreciate your details that you share, that really makes the difference. No guessing & I appreciate that.
Hola!! Para mi ver, es la mejor receta de Lemon Pound que te visto, y mira que te visto muchas. Una pregunta: ¿ con qué puedo sustituir la miel, ya que en mi familia algunos son alergicos a la miel ?... Gracias, esperó tu respuesta. Bendiciones. 🙏
Thank you so much for this video. It is very informative especially with techniques that will achieve great results. This cake looks delicious can't wait to try the recipe
Adding oil and decreasing butter adds moisture w/o getting a soggy cake from soaking it in syrup. Adding Lemon Oil (food grade for baking) adds intense citrus flavor as does the zest.
I get allergic reaction to eggs and dairy. I replace eggs with aloe vera, like maybe 1/4 amount ratio to eggs. I see sour cream all the time and wondered what I would use it for, now I will get one at next grocery shopping. I will surely try this recipe. Also, I got that exact glass pan for baking, Mostly for bread 🙂
I have been wanting to find a good lemon pound cake recipe for awhile. I want to buy one or two pieces of equipment first but I'm using this recipe and following your instructions exactly. This looks amazing!
Anyone how do I get the recipe for this?thanks!!
It's listed in the description, as well as in the video when I add them. You can also get the printable recipe from a link in the description!
It's in her blog
@@PastryLivingwithAya 6:59
It's under the "more" word under the video. Just touch more and the recipe will come up
Did you even watch the video at all
Oh she is precious if she thinks that cake would last more than 24 hours in the average home! You can snack on that cake, have a slice with breakfast, enjoy it @ lunch, and finally treat yourself to a slice w/some vanilla bean ice cream after dinner. So many options!🍋I really love that she had her cake w/lemon tea. Very classy!
I'm glad it was a success!! Thank you for sharing❤️
Lol,
Itll be gone in 5min after the kids arrive from school
😂I intend to make two🤤
😂 you’re absolutely correct 😊
Oh my goodness 😊. I love anything lemon 🥰. I can’t wait to make this!
I lost my mother's pound cake recipe. You have the exact recipe she had. I have made this so many times. It's wonderful. My aunt made wedding cakes and she used the same recipe minus the glaze. The more air you incorporate the lighter the cake.
Oh wow! Such a wonderful memories😌 Yes, whipping it a lot is important!!
❤
Stop lying
@@PastryLivingwithAya can i reduce the amount of sugar???
I’ve been baking for over 45 years and I can tell that this lemon pound cake recipe is an EXCELLENT one!🔥🔥🥰🙌🏽👏🏽
Have you tried this cake recipe? Have you made it? She puts 8.5 oz for the flour but she puts 2 US cups next to it? But cups are 8 oz each so I am confused, what measurements did you use?
That’s a typo. It should be 8.0 not 8.5oz cups. Two full cups. I haven’t baked this yet but the recipe is legit. Try it and see.🤗
@@ImRealSurea cup of flour doesn't weigh 8 ounces. It's more like 5. Liquids and solids are 8 ounces. It took me a while to figure this out too :). I'd weigh at this stage in baking rather than measure. That took me some time to figure out weighing was much more better too :).
I am not a baker, I am a cook. I am starting to bake in my 50s. This recipe peaked my interest because it has quality ingredients. She also puts a lot of care and detail into it. It looks like it belongs in a very expensive bakery.👏🏻👍🏻😁Celeste from NY
*piqued -sorry couldn't resist
This lemon pound cake gave me a perfect slice of joy for the whole week😇🍋 A must-try for all lemon cake lovers!
❤
Were is the recipe?
0:04 how can I get this recipe
@Kibbie Morales how can I receive the recipe
Recipe@@sharonmckinnie304
I usually don't give feedback to recipes I try online... But had to this time. Absolutely delicious reminds me of Starbucks lemon loaf. I had a smaller loaf pan so made 4 muffins along with loaf. This is a keeper. My husband loves it too. Thanks for sharing
I'm so glad!! Thank you so much for sharing the result❤️ & Great tip about the muffins!
♥️♥️♥️
Great cooking! It looks like the one I tasted at Wendy's in Buenos Aires.
Congrats on your supplying all the tips😊
This one took me to my childhood. It's my mom's favorite, we always had it on the table, and it became my brother's favorite also. They are 87 and 58 now
I baked this recipe 2x already . It’s the best lemon pound cake I ever baked. I used 5x9 loaf pan. Thank you for sharing👍👍👍
Aww I'm so glad! Thank you❤️
@simplybleu I've made this recipe twice and the cake is really lemony. Bright and clear lemon flavor throughout without being too much.
I have to add though, it all depends how much you add zest in the end.
@simplybleu Thanks for the tip, I'll definitely look into it! I've never thought of drying the peels and mixing in savory dishes. Sounds great
This is such a perfect lemon cake! I’ve tried so many other recipes but this is the one I’ll always use (and share with friends and family). Thank you 😊 🍋💛
I'm so happy to hear that!!😊 Thank you❤️
Stunning! I am glad to see you stir in flour, rather than beat it in, avoiding gluten building up.
Thank you!!
Gluten Build up? Can you explain this? I generally shift my flour for my lb cake and cream the eggs and butter?
@@CurvyGirlsareChic Hi there-while sifting flour lightens it, when flour is beaten with a mixer into the butter/eggs wet mixture, the gluten elasticizes (for lack of a better word), making the finished cake tough, and dry, I found. Took me 50 years to know this. Kind of slow here, LOL
@@vicb5098 oh wow I never knew this I guess because I never had tough cake.. thanks for the info..
I made this today and omg was it delicious. It turned out so yummy, I made half of the recipe and I added orange zest and juice along with the lemon it came out perfect, the only thing i would change is the loaf pan i used, it was a non stick and i think with another like the one you used it would have risen higher. regardless it came out sooooo soft like it melted in my mouth before i could chew it and the syrup really made the citrus pop. Definetly going to follow more recipes from you .
I'm SO glad to hear that!! I love that orange twist😊 And great tip about the pan, I agree that non-stick pan would be the best choice to keep the height high.
Thank you for sharing the experience!❤️
❤
@@PastryLivingwithAya Can you please share where to purchase your loaf pan please?
I made this today!! I saw the recipe around Christmas and intended to make it since. Like you said in the video, I was afraid that adding the lemon water mixture to the cake would make the bread soggy but it didn’t!! I also thought putting the iced cake in the oven for the one minute to set the icing would melt it, but it didn’t. This was such a nice treat to have. It’s just me so I halved the recipe. The cake is really good and super lemony. I’m glad you posted this video ❤
100% agreed, Nikki! This baker is a pro and can definitely be trusted. I’ve made this pound cake twice and it is a keeper!
Made it today, half the recipe and lessened sugar by 20g, used 0% plain greek yogurt instead of sour cream. It came out fluffy and soo good. Thank you for the recipe.❤
Oh wow did you already make it?? Thank you!! I appreciate trying it out and sharing the result! I'm glad you liked it🥰
Well spoken, both of you. Very helpful.
Just put this in the oven and am so excited! I'm not a huge cake person (most I try are too dry) but Love lemon loafs. This was super easy to make and produced some of the best tasting batter I've ever tried haha. I don't have any powdered sugar to make the icing but I think even with the syrup it'll be delicious :) Will come back once it's done, so far I enjoyed making this.
Edit: Yeah it was delicious LMAO Only thing is that mine didn't rise as much and I'm wondering if I just didn't whip it long enough but my arms were tired so I gave up. Either way it tastes great haha
I'm glad!! I'm glad it was a success!🙌🏻 And about the height, I'm guessing the same as well.
Thank you for sharing the result!!
That cake looks so moist and looks really lemony 😋😋 And I love that she explains the science behind the baking 🌟 I will definitely try this recipe and won't mess up the steps 😀 😋😋🍰
Thank you❤️❤️
I actually just made her recipe it is delicious and moist...... try it......
Agreed! I particularly appreciate Knowing why I’m doing something when baking as the methods require more precision than cooking. Knowing the science helps with troubleshooting culinary hiccups to absolve failures. It also helps when wanting (or needing) to adapt an existing recipe or even eventually trying your hand at recipe creation.
❤🎉...I'm 70+'ish & Lemon cake obsessed!😊 THIS by far is the BEST I've viewed of many! Looks absolutely DELICIOUS! My new "weekend" treat! Yr entire presentation from a kind, pleasant- sounding voice is simply a joy! Easy, quick recipe instructs that motivate & encourage everyone viewing this! Thank you!❤
This is one of the prettiest cake batter I have seen, I love Lemon pound cake(baking and eating).
Thank you!
Most of the time we make a chocolate cake or brownie at home and never actually tried something different that can be so delicious, i always had lemon cakes mostly at airports but never thought of baking one ever, but ur recipe nailed it 👌
Thankyou for all the extra hints and tips that will make the difference between a great cake and an ordinary cake!
My pleasure!😌 I really want you guys to succeed making it at home. Thank you for appreciating them❤️
@@PastryLivingwithAya 😊 0:36
Well said VILLANELLE. Those little extra tips make all the difference. Frank in Czechia
This cake looks really delicious, this is a great recipe 👌. I've uploaded a new lemon cake video yesterday, I would be very happy to share it with you 😍 ❤️
@@PastryLivingwithAyagreat tips
Aya, you’re truly talented!!
I’m the worst person about giving reviews, most of the recipes I tried I ended adding or taking off something; but with you is like finding the perfect balance of flavors and texture and even when I reduce the sugar, for personal preference, I know that if I’m doing for a guest have the confidence that don’t have to change anything to you’re recipes. Thank you so much😀
Wow thank you so much🥰 I so appreciate that!!
thank you so much best cake ever😝🤩😄 😇🍞
I have made this cake yesterday and it made me so happy. I didnt expect it will look almost exactly as the one on the thumbnail picture and taste as great as I ve imagined based on it. Soft, moist, fresh, fragrant. I was so happy because I felt like I have made a very classy and neat dessert like the professional baker which I am not. The reason I was able to do it, was a good thought through recepy and cleare instructions. I wanted to thank you Aya for that. I am looking forward using this recepy many times in the future. It is not my first good experience here. I am surely sticking with this channel ❤️.
😅 Did you really use all of the syrup on your cake as she recommends? I used perhaps 2/3rds of it, then stopped as it seemed to be just too much. Even so, the middle of my cake was almost solid, with no air bubbles, and the cake seemed much too tart. Did she miss-speak when saying “use all of it,” when she meant to say perhaps “cover the all of the cake once with the syrup” (but not use the all syrup)?
@tanwera I really used all of it and it was pleasent. She said to put it into oven again for a minute, I did four minutes. It was exactly right consistency moist not wet. Ive already made this cake second time with half of the recipe with the same result. May be the cake doesnt take so much liquid if it doesnt rise so tall.
@@evastr484 Thank you.
There is no way this would be around for 4 days. It looks divine!
I just made it from this off of her direction, absolutely delicious,my wife gave me the thumbs 😅
I ate it before it left the oven.
I just made this today and served it for desert. It's fantastic. Moist and lemony! It was super helpful to be able to reference the video while I was mixing to make sure that I was mixing it well enough. Thank you for sharing your talent with us!
Your having a wonderful accent with speaking.
I’m here in the USA. 🇺🇸
along the Pacific Ocean 🌊 in the state of Oregon🌲
🍋I’m going to bake in a Bundt pan.
Thank you for your recipe🍋
Love the addition of the glaze, to keep the cake loaf moist between the time when you bake it, until it eventually gets all eaten/finished up…!
Excellent step (just before the icing) IMO, & a lot of people don’t do this. Thank you!🍋💕🙏🏼☺️
I wish I could post a picture of the cake I baked this evening..omg the cake was rich, moist, sweet, tangy. Flavorful, I added lemon pudding to my flour and to my glaze,, Thank you
I'm so glad!!! Thank you for sharing🙏🏻
I make a similar cake but what I do when the cake is warm I put Fork marks all over the top of it and I have a mixture of just sugar and lemon juice not thick but not too runny and I drizzle it over and it seeps into the cake a little bit and the sugar crystallized it's so delicious😊😊😊😊
Wow! The lightest, softest, pound cake ever with tons of lemony flavor - it won’t last 24 hours in my house!
Baked it today, substituting sour cream with full cream Greek yoghurt and no icing. Just ate a slice and it was the best lemon cake I've made. Thks so much!
Glad to find out it worked out with greek yogurt! Thank you for sharing😊
Nice cake, OK old school…. Method For the eggs, you don’t have to warm up eggs we always take everything out the night before except the milk and you have your eggs at room temperature and the butter. That’s how I grew up making pound cakes. I would take my milk out about 2 hours before I started making the cake.
Made it once and fell in love. Had to make two more loafs the next day for my mom and sister. Such a lovely gift ❤
Looks absolutely yummy! Looking forward to making this for my wife. Thanks for sharing it!
This is a brilliant recipe. Thank you for sharing so many techniques. I would use this recipe and make it for my sister and add lemon zest to the glaze. However, If I made this for me, I would have to omit the glaze. When I was a kid, I couldn't stand icing or confectioner's glaze on pastries. As an adult, I am warming up to frosting but still prefer to omit the glaze except on raised doughnuts. You are an amazing baker.
Amazing Recipe me and my daughter is baking it right now 💕
Aya, this is a wonderful cake. The crumb is fantastic! I got nervous when I poured the batter that your pan was taller than mine, because I was at the very top, so I put some in a mini loaf pan. I needn’t have worried, though, because while the cake rises, it wasn’t enough that it would have overflowed. I would have ended up with a taller loaf. The loaf is still beautiful and perfectly golden brown with the classic split down the middle. It’s velvety soft and just the right amount of tang.
I'm so glad it was successful! Thank you for sharing the result🙏🏻❤️
A refreshing lemon pound cake is perfect for this season! 🍋
And it`s so soft and moist ! Very good ! 👍✨
I also love the lemon icing on top 😋
Thank you! The icing completes this cake❤️
@@PastryLivingwithAya Unless dear Aya, one is trying for various health reasons, to REDUCE one's intake of sugar.
This cake looks really delicious, this is a great recipe 👌. I've uploaded a new lemon cake video yesterday, I would be very happy to share it with you 😍 ❤️
This lady knows how to bake! I love how she teaches all the tricks.
Thank you!
My goodness, that looks incredibly moist! I'll have to give this a try. Thanks for sharing 💗
My pleasure! I hope you'll enjoy!!
Lovely recipe, I made this and it came out wonderfully! The aroma of the sugar and the lemon zest alone was amazing! I used a Bundt pan instead of a loaf pan. I am a baker so I did use a little more of this and a little less of that. 😊But overall I loved this recipe!! The sound of your voice is so calming. I enjoyed your video very much!
Hi Aya....i'm a 47 year old white male with more fingers than teeth. I love this video and subscribed because you didnt use oil in your fantastic looking cake. In my opinion oil, especially any kind of seed oil, has no place in any good bread or baked confection. Oil is used by big companies so that their products can sit on shelves for weeks without going stale. If you put love and care in your creations, you dont need any oil. And its so good, that your lucky if it stays on a plate for a couple of hours, never mind on a shelf for a couple of weeks!!! Thanks for a great video and good luck with everything...❤️🙂✌️
NPC ahh comment 🤓👍
@@Ichy_02 What?🤔
Just made this tonight! It was so delicious and fluffy! Thank you for sharing such a terrific recipe. I’ll definitely be adding it to my collection of favorites.
I'm glad!! Thank you for sharing the result❤️
Just checked the written recipe and bless you for putting the measurements of each ingredient at each step 😂 I’m one of THOSE people who measures as I go (obviously unless it’s for things that need to chill or come to room temp first) so that will be super helpful!
Thank you for noticing the detail! I'm glad to hear it.
That looks absolutely delicious. I love pound cake. Thank you so much 🍋🍋🎂
My pleasure!! Me too😋
Thank you so much for sharing your recipe with us. I tried it, and it was delicious. This is my first time making cake, which I enjoy, because I love anything with lemon. Thank you again. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉
I made this cake today. It was soooo delicious, just like u said tender and moist
So happy!!❤️ Thank you for giving it a shot and sharing the result.
WOW!!!! This Pound cake is AMAZING!!! I always follow a new recipe exactly the way the author wrote it. Came out pretty darn good, but just was lacking a little bit on the super tangy lemon flavor that I like. So I subbed lemon extract from Nielsen Massey and instead of a half a teaspoon I did 3/4 of a teaspoon of extract. It is the only change I made, and boy O Boy did it make the difference I was looking for 😊 I baked mine in a 9 x 5 bread pan, and the batter still was too much and over filling the pan… Lol
if that could be the worst of my problems, I think I would be in heaven ❤ anyway, do not fill your pan more than 3/4 of the way full, that way, it gives it plenty of room to rise. With a little bit of batter left over, I made Madeleines. Oh so good! In my 9 x 5 bread, pan and baking at 325°F it took my loaf. Exactly 60 minutes to bake. But of course everyone’s oven is different.
Truly, an amazing pound cake recipe! I strongly recommend making this you will definitely not be disappointed. I saved it and labeled it as “PERFECT LEMON POUND CAKE”
Thank you so much, Aya, for sharing this amazing recipe. I will definitely be trying more of your recipes as they look amazing as well.
This pound cake looks perfect.🍋🍋
Thank you!
"This lemon pound cake recipe looks absolutely delightful! Love the thoroughness of the ingredient list, ensuring a perfect lemony flavor with the zest, juice, and icing. The use of sour cream and honey sounds like a delicious touch. Excited to bake this - the lemon icing on top must be the perfect finish. Thanks for sharing such a detailed and tempting recipe!"
Looks delicious 😋
Absolutely love lemon! Going to try this with some Just Egg and some plant-based yogurt as I have a family history of Cancer and need to avoid the Choline in eggs and estrogen in dairy--thanks so much for posting
I'd never tried the Just Egg product but I hope it'll turn great!!🙏🏻
I LOVE your videos , thank you for this recipe I will definitely try it.
Thank you🍋❤️
I like Aya's pasteries, not just because it's all delicious and also the level of sweetness is just perfect for me!!! Thank you for your generosity with the recipes and techniques! My family really loves the genoise strawberry cake! It's always a hit!
Yummy! I love your recipe and the joy it brought my family as well
Thank you!😊💖
Lovely recipe. Cake was very light and soft. The trick with putting it back in the over after icing gave the finished cake a professional look (and a satisfying crunch).
I'm glad! I love the texture too😊
This looks so good. I'm going to try this next week ❤
I hope you'll liked it😌
@@PastryLivingwithAya 2:17
I loved it. Your in my opinion A “10”. Wow for real !!!!!!!
I loved it
I really appreciate the explanations as to why you are doing things :) super helpful to understand the 'why' behind your methods. thanks!
absolutely looks delicious! i will make this cake soon. thank you so much for the recipe.
My pleasure❤️
That cake looks delicious. I love lemon-flavored cakes, cookies, and pastries.
So tasty 😋
Such a beautiful crumb on this cake and the trick with the butter and dough scraper is genius. Thanks.
😋 looks delicious, a must bake cake!
I am imagining how lemony and delicious this cake must smell.
I have this in the oven right now. I used king aurthur gluten free flour and stevia instead of sugar. The eggs did not want to mix in at all so even though i did everything u said, so i went ahead and added in the flour and then it all mixed up nicely. I also swapped out a lil of the sour cream for mayo. We shall see.... Lol
Damn I haven't seen an old baking pan like that since the Second World War😂😂😂😂
i baked this 3 times and all came out very consistently . This is recipe to keep . Thanks Aya!
Lemon is my absolute favorite flavor and pound cake, oh my, this now becomes my ideal!
This is the most unique and beautifully demonstrated lemon pound cake I’ve ever seen. Going to make it tomorrow!
Anything lemony is just wonderful...I WILL be making this recipe this week. ❤❤❤ your channel!
Wonderful cake! 😎I made it yesterday and shared the first slice with JT this morning. Very lemony and very tender. Great instructions and very easy. I made the Lemon Icing nice and thick and it coated the whole cake very well.
Thank you for letting me know! I'm so glad to hear that!
This is the BEST lemon pound cake ever ❤.
This poundcake truly is the best💞 I have now made it approximately six times and everyone who eats it absolutely loves it!
However, even though I will never ever stray from this recipe, I cannot get the rise like she does in her video… Can anyone help me out here? Should I be adding a little bit more baking powder or perhaps baking soda?
I've been making pound cake for years. At least 4-5 new tips and tricks. That was awesome......thank you for sharing.
I'm glad it was helpful!! Thank you.
Now I see why this vid got a TON of views! This looks absolutely delicious and I will be trying this out! Thank you for sharing!
Thank you, I hope you'll enjoy it!
Wonderful post, thank you for explaining the steps to making the cake. I made a similar cake yesterday and loved it but was unsure of the timing of some steps because they were not explained well . I will make another soon , but using your recipe and video, I’m sure it will come out even better❤
I love it. A diabetics dream cake. I can eat cake ,in moderation . I will try this yummy !!
Haha😆 I hope you'll like it!
So good, so yummy, i simply love lemon cakes
It looks good, I need to try one day(but I usually use much less sugar for cakes, about 100g). Thanks for the recipe😊
There is a cake my boss always purchased every Christmas. It is called Lemon Lulu. I have tried numerous recipes to try to copy it.
Always disappointed. I think your recipe may be it. So i am going to try this. I will never give up!
I had to come back & say you are the best teacher ever! I appreciate your details that you share, that really makes the difference. No guessing & I appreciate that.
how soft and moist was this cake?
Wow thank you so so much!! I'm so happy to hear that🥰 I hope you'll enjoy it!!
@@faizahansar4610
Not especially moist. Even a little crispy with the lemon glaze on top.
Amazing!! I could hear you talk all day in your adorable accent!
Thank you!😁
I made the pound cake today. I used your recipe with a few tweaks. Delicious! Turned out Excellent! ❤
The Simplest Pound Cake I’ve Seen. I Love Making Them But It Requires So Time. I’ll Be Making This 1 For Christmas…Thank You!
Hola!! Para mi ver, es la mejor receta de Lemon Pound que te visto, y mira que te visto muchas. Una pregunta: ¿ con qué puedo sustituir la miel, ya que en mi familia algunos son alergicos a la miel ?... Gracias, esperó tu respuesta. Bendiciones. 🙏
Thank you for giving the US equivalents, love listening to your accent. This looks delish 😊❤
Thank you so much for this video. It is very informative especially with techniques that will achieve great results. This cake looks delicious can't wait to try the recipe
Girl! You just approved my lemon cake by 100%! Bravo!👏🏾👏🏾👏🏾
OMGOODNESS This cake is a Game Changer!!!! Very easy & Smells and Taste AMAZING 🙌🏼🙌🏼
This looks delish. I love pretty much anything with lemon.
Me too!!
Adding oil and decreasing butter adds moisture w/o getting a soggy cake from soaking it in syrup. Adding Lemon Oil (food grade for baking) adds intense citrus flavor as does the zest.
Wow, that cake looks delicious 😊I was going to make a lemon cake for my husband, I am happy I found this recipe, ty 😊
Boa noite. Essa foi a melhor receita de bolo de limão que já vi. Amei. Gratidão.
Your personality and presentation are so relaxing!!!
Glad you think so!
Looks good, I’m going to make it this week, I have all of the ingredients including sour cream and powdered sugar.
Great! I hope you'll enjoy!!
I love you Aya I’ve tried many of your recipes with great success ♥️♥️
This is the second recipe i make from your channel. (First was chocolate mousse). It turned out perfectly. Thank you so much 🤩
Aya thank you for sharing your recipe! I have been baking non stop! It is perfect.
GOD bless you and you hold dear!
I can not stop looking at this beautiful paund cake- bravo bravo bravo for recipe
Thank you!
I get allergic reaction to eggs and dairy. I replace eggs with aloe vera, like maybe 1/4 amount ratio to eggs. I see sour cream all the time and wondered what I would use it for, now I will get one at next grocery shopping. I will surely try this recipe. Also, I got that exact glass pan for baking, Mostly for bread 🙂
Have you ever tried aquafaba (chickpea liquid) as a substitute for eggs? I used it to make the most delicious vegan chocolate chip cookies.
Oh wow, I've been researching the best lemon pound cake recipe to use, and yours looks amazing. I'm going to make it, Thank you!
I have been wanting to find a good lemon pound cake recipe for awhile. I want to buy one or two pieces of equipment first but I'm using this recipe and following your instructions exactly. This looks amazing!
Thank you, I hope you'll enjoy!