Eclair cake is a cake that has been around for centuries, but it has been gaining popularity in recent years, especially in the US.
This cake is traditionally a cake with a lemon filling and topped with a custard filling and sugar.
In addition to the traditional lemon filling, there is a sugar-free topping that is typically made with whipped cream.
This Lemon Pound cake can be a cake for the whole family, with a large cake for your wedding, or a small cake for a special occasion.
We can’t wait to share this recipe with you.
Eclair Pound Cake with Lemon Fillings: 3/4 cup (180ml) all-purpose flour 1 tablespoon (15ml) granulated sugar 1 teaspoon (8ml) vanilla extract 1/2 teaspoon (5ml) baking powder 1/4 teaspoon (4ml) salt 1 1/3 cups (2 sticks) unsalted butter, cut into 1-inch cubes 1 large egg 1/8 cup (240ml) nonfat milk 1 teaspoon vanilla extract 3/8 teaspoon (3ml) cinnamon powder 2 teaspoons (4.5ml ) ground nutmeg 1/16 teaspoon (2ml) cloves 1/6 teaspoon (1ml) ginger powder 2 tablespoons (30ml) fresh lemon juice 1 tablespoon vegetable oil 1 cup (320g) all purpose flour, plus more for dusting the cake pans (1 cup plus 1 tablespoon flour is a recipe that can be easily doubled to make 2 large cakes) Preheat oven to 350 degrees F. Line a cake pan with a piece of parchment paper and line the bottom with a few inches of parchment.
In a medium bowl, whisk together the flour, sugar, vanilla, baking powder, salt, and cinnamon.
Stir in the eggs, milk, vanilla and lemon juice.
Mix well, and then gradually add the butter and the egg mixture, mixing well after each addition.
Pour the batter into the prepared cake pans, pressing down lightly with the back of a wooden spoon to keep the batter from sticking.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Serve with whipped topping.
Recipe Notes You can make this Lemon Poundcake with lemon filling instead of the lemon filling for a more cakey result.
Lemon filling can be made by replacing the lemon with vanilla, or by adding 1 tablespoon of powdered sugar and 1/5 teaspoon of baking powder to the batter.
This lemon filling can also be used to make Lemon Poundcakes with Lemon Filling instead of lemon filling.
If you don’t want the lemon fillings, simply add a splash of lemon juice to the filling, but not to the cake.
Nutrition Facts Lemon Pound and Lemon Filled Cake Amount Per Serving Calories 185 Calories from Fat 35 % Daily Value* Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 185mg 7% Potassium 15mg 1% Total Carbohydrates 18g 4 % Dietary Fiber 1g 4.5% Sugars 7g Protein 3g 6% Vitamin A 1.5g 4%, Vitamin C 1.3g 4%.