Lemon-Aniseed Pound Cake Recipe

Name: Lemon-Aniseed Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter (room temperature); 2 1/2 c. sugar; 3 eggs, separated (room temperature); 5 tsp. finely grated lemon peel; 1 1/2 tsp. aniseed; 1 tsp. vanilla; 2 1/4 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. milk (room temperature); pinch of salt; pinch of cream of tartar; 1 Tbsp. instant espresso powder

Servings: persons

3/4 c. (1 1/2 sticks) unsalted butter (room temperature)
2 1/2 c. sugar
3 eggs, separated (room temperature)
5 tsp. finely grated lemon peel
1 1/2 tsp. aniseed
1 tsp. vanilla
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk (room temperature)
pinch of salt
pinch of cream of tartar
1 Tbsp. instant espresso powder

1
["Position", "rack in", "center of oven and preheat to 350u00b0. Grease and", "flour", "4", "1/2 x 12-inch loaf pan.", "Using electric mixer, cream", "butter", "and sugar in large bowl until light and fluffy. Beat", "in", "yolks", "1 at a time.", "Blend in peel, aniseed and vanilla.", "Sift together", "flour,", "baking", "powder", "and", "1/2 teaspoon salt.", "Mix into", "batter alternately with milk.", "Using electric mixer with clean", "dry beaters, beat whites with pinch of salt and cream of tartar", "in large bowl until stiff but not dry.", "Fold half of whites", "into", "batter", "to", "loosen.", "Fold in remaining whites. Spoon half of", "batter", "into", "prepared pan. Sprinkle", "evenly with espresso", "powder.", "Spoon", "in", "remaining batter.", "Bake until golden brown and tester inserted in center comes out clean, about 1", "1/2 hours.", "Cook 20 minutes in pan. Invert onto rack and cool completely.", "Chill overnight.", "Bring to room temperature before slicing."]

1537

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. (1 1/2 sticks) unsalted butter (room temperature), 2 1/2 c. sugar, 3 eggs, separated (room temperature), 5 tsp. finely grated lemon peel, and more.

Yes, Lemon-Aniseed Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Aniseed Pound Cake

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