The Best Lemon Pound Cake Recipe with Claire Saffitz | Dessert Person
How to Make Lemon Pound Cake with Claire Saffitz | Dessert Person Claire Saffitz shares her perfect lemon pound cake recipe, …
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some butter cake recipes beat the egg whites separately into stiff peaks then gets folded into the rest of the batter … what's the main difference here?
Made this for my family and they told me to comment bc they said it was so good 😭😭😭
Hi Claire! My mum would always make a nut loaf cake (made with ground almonds, hazelnuts etc) as an after school snack, simple and similar to this. She has lost the recipe and attempts to recreate have failed us so far. Would love your take on it. ❤️❤️
Be careful, Adams County Sheriffs may come looking for some lemon pound cake.
https://youtube.com/shorts/GF6FsOZ8JiM?si=LdA1fRDzbDxU5Tuq
Hey, Claire, never apologize for living life in its fullest sounds: children, cats, chickens, chainsaws, construction. We ♥ chaotic good cacophony. 'Tis the music of love; play on! (yeah, totally stole that from some famous poet 🤭)
I made it today to bring to friends party but it smelled so good and we ate it instead and it was so good. Moist, not so sweet, lemony good with tea. This recipe is a keeper. Thank you. 😋
when the world is having a really scary and horrible moment, it is nice to have claire's calming and reassuring presence
Still love the intro. The cat jumps out of the litterbox and right on to the food prep surface. Lemon pound cake with a little cat poopy 🙂
Nothing more comforting than Claire making a simple/not simple pound cake. I made an orange cake last weekend and knew to rub the orange peel into the sugar bc I’ve watched Claire do it dozens of times (the recipe just called for it to be thrown into the mix, gasp!). Also, Claire, I make your almond poppyseed cake from Dessert Person every Christmas for my family holiday gathering. It’s become a tradition and a family favorite.
Just made this cake! I'm normally a lemon dessert hater, so believe me when I say this was SO perfect and delicious! I tried it when the cake was still slightly warm so the glaze was deliciously syrupy in the middle & crisp on top. Beautifully citrusy but not perfumy, and the citrus-rubbed sugar is always a brilliant way to make the bright fruity flavors shine. Typically my issue with lemon flavored desserts is that the lemon flavor gets buried under the dairy and vanilla, so it comes as an unwelcome aftertaste. This cake is a lemony celebration. I took a bite and said "I need to have this in my house all the time." Thank you Claire!!
I looove a good lemon loaf! Can’t wait to get lemons and try it out 🙂
Your recipes and videos would be so much better if you provided weighted measurements. Otherwise, it’s pointless to make your recipes.
I hope Afroman watches this.
Sometimes the most unassuming-looking desserts are the best-tasting, and pound cake is absolutely that ❤
I’ve been creaming butter and sugar wrong for decades 😮
All butter cakes have a dull mouthing coating feel to them that's icky.
i love her haha
How does the cake not dome even without a cake pan wrap?
I used to leave the loaf from Starbucks wrapped in the brown paper for a day to help draw some of the oil out and make it a little more crumby
YES!
Claire please get your thumbnail checked by a dermatologist, that dark stripe can be an indication of melanoma
I would love to see your version of a sugar encrusted rum cake. This rum-favored pound cake is a core memory from my childhood that I would love to recreate, but I don’t have any way to get that particular recipe. The sugar crust was so satisfying. I trust you would do the rum cake justice!
Please don’t apologize for the baby noises! 👼
hearing claire go "you really want a stand mixer" when i've grown up making pound cake my whole life beating the butter and sugar by hand feels a little hurtful. i mean it's true, it's been much easier ever since i got a stand mixer. but still.
Can u bake it bundt pan?
Can I just add lemon extract instead of zest and how much please?
I always make this as a birthday cake for my husband & I (birthdays are 3 days apart). Instead of glaze I make lemon curd to dollop on after serving – so good.
Perfect timing! My dance teacher loves lemon cake—it’s her favorite!—so I will make this for her as soon as I can.
every cake looks moist when it's still warm. i would have liked to see the cake being cut hours later.
A little strawberry compote on top of a slice?
How do I find and print the recipe?
Omg I can’t wait to make this! My tarte tropezienne wasn’t successful 🙁 I’d love if you did a video for some more clarity on the steps! ❤
In french this is called a "Quatre Quart" (4 quarters) because the recipe is 1/4 eggs, 1/4 butter, 1/4 flour, 1/4 sugar 🙂
I really loved how Claire talks about the chemical reactions and explains how ingredients and processes work with each other. it's always a delight to learn more and this ep delved so much into the technical stuff, I loved it. happy new year, Claire and team! 💖
Someone should send this video to the Sheriff.
Try adding some 7up. It will change your entire life
Verdict: Mmm
Every time.
Makes me chuckle.
Every. Time
I’m absolutely never making this but my god I’m locked in
I’m gonna make some pound cake too… I have some yuzu too so yah! Lemon yuzu pound cake sounds like a plan. Thank you
Is it just me or is the video corrupted in some parts? 5:38 I noticed
normally the sound mixing on your videos is really good, and I don't really hear the baby, but as someone with sensory issues hearing the background is really frustrating. it definitely makes it hard to get through this video.