A lemon lover’s dream, this lemon supreme pound cake is made using lemon cake mix, lemon gelatin, lemon essence, and lemon juice. Incredibly simple to create, too.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs 55 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 1 teaspoon active dry yeast
- 1 cup lukewarm water
- 1 teaspoon white sugar
- ¼ cup white sugar
- ⅛ cup vegetable oil
- 1 teaspoon fine salt
- 3 cups all-purpose flour, divided
- ⅛ cup fine bread crumbs, divided, or as needed
Instructions
- Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
- Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
- Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
- Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
- Bake in the preheated oven until slightly brown, 20 to 25 minutes.
- You can use shortening instead of vegetable oil, if preferred.
- Feel free to bake longer if you prefer a crustier pandesal.
Reviews
Very nice, simple bread. The only change I made was to to them with a little melted butter and a sprinkling of finishing salt during the last couple of minutes of baking.