LEMON PUDDING POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
Provided by Kardea Brown
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE
The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora Charles's aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Ms. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.
Provided by Kim Severson
Categories cakes, dessert
Time 1h30m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
- In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
- Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
- In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
- Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
- Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
- Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.
GREAT-GRANDMA ELECTRA'S POUND CAKE
My great-grandma's pound cake is the ultimate comfort food. This is one you don't want to count the calories on! Super delicious and unforgettable! Apply a thin layer of butter on top while hot. Best right of the oven!
Provided by iammykidzmom
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
- Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
- Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.
Nutrition Facts : Calories 656.5 calories, Carbohydrate 89.6 g, Cholesterol 185 mg, Fat 29.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 17.6 g, Sodium 201.3 mg, Sugar 60.5 g
CLARA'S POUND CAKE
This old fashioned pound cake recipe was given to my mother by a close friend of hers. It has to be the best pound cake, bar none, that I have ever had. Whenever I make it to take somewhere, folks love it. When I made it just for us, it disappeared very quickly. Great by itself, w/ strawberries on the side, or toasted... Sometimes, I substitute 1 t lemon or almond extract for 1 of the t of vanilla... excellent! NOTE: Ovens vary considerably so I recommend checking for done-ness before removing from the oven. Lightly press the top of the cake with your finger. You should be able to tell whether or not the cake is done. You may have to continue baking for an additional 5 to 10 minutes.
Provided by Impera_Magna
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 10" tube pan with Crisco or butter and, instead of using flour to dust the pan, use powdered sugar to coat the greased pan. Set aside.
- Cream together butter and Crisco.
- Add sugar and mix well.
- Add eggs one at at time.
- Sift dry ingredients.
- Add alternately with milk and vanilla.
- Pour into prepared 10" tube pan.
- Bake at 300 degrees F for one hour.
- Turn oven up to 325 degrees F and bake for 15 additional minutes.
CARLA HALL'S FIVE-FLAVOR POUND CAKE RECIPE - (3.9/5)
Provided by á-24684
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray a 10-cup Bundt or tube pan with nonstick baking spray. Sift the flour into a large bowl, then measure 3 cups sifted flour back into the sifter. Return any remaining flour to your flour container. Add the baking soda and salt to the sifter and sift to clean bowl. In bowl of an electric mixer fitted with the paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of bowl. With mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. With mixer on low, add the flour in thirds, alternating with the sour cream and beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the cake pan. Bake until the cake is golden and a toothpick inserted in center comes out clean ... about 65 minutes. It will smell really, really good. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely. Serves 12.
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