Glazed Lemon Buttermilk Pound Cake Food

GLAZED LEMON POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt pan; set aside.
• Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
• Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
• Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
• Stir together powdered sugar, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

GLAZED LEMON BUTTERMILK POUND CAKE

Steps:

• Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
• Sift the flour, baking powder, baking soda, and salt into a large bowl.
• Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
• Add the eggs, one at a time, until just blended after each addition.
• With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
• Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
• Run a knife around the edges of the pan to loosen the cake.
• Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
• GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
• Drizzle over the cake.

LEMON GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

LEMON BUTTERMILK POUND CAKE

Steps:

• Weigh out your ingredients using a scale instead of using measuring cups for a more accurate recipe and bring your butter, eggs and buttermilk to room temperature. This is important, they should all be on the warm side to create a good texture.
• Heat oven to 350ºF and prepare a 5"x9" metal loaf pan with cake goop or another preferred pan release.
• Sift together your cake flour, baking powder, baking soda, and salt.
• Add the lemon extract and lemon zest to the buttermilk and set aside
• Cream the butter and sugar together in the bowl of your stand mixer with the paddle attachment on medium-high speed until light, white and fluffy. 2-3 minutes.
• While mixing on low, add in your room temperature eggs, one at a time, letting each mix in fully before you add in the next.
• Add 1/3 of the flour mixture to the egg mixture while mixing on low, then add 1/2 of the buttermilk and mix until barely combined.
• Add in 1/3 of the flour, 1/2 the buttermilk mixture, and the rest of your flour, then the rest of the buttermilk mixture and mix until just combined. Don't over-mix.
• Pour your batter into a prepared 5"x9" loaf pan and bake at 350ºF for 35-45 minutes or until a toothpick inserted into the center comes out cleanly. If you use a glass pan, bake for an extra 10 minutes.
• Allow the pound cake to cool in the pan until barely warm and then remove it from the pan to cool completely on a cooling rack before making the lemon glaze.
• Combine powdered sugar, salt, and buttermilk powder and lemon juice in a bowl.
• Mix with a hand mixer or whisk until smooth
• Mix in the soft butter until smooth and creamy
• Place the pound cake on a cooling rack and then onto another pan to catch the glaze runoff.
• Pour your glaze over the top of your cooled lemon pound cake and garnish with fresh lemon slices if you desire.
• Transfer your finished pound cake to a serving platter and enjoy!

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

GLAZED LEMON POUND CAKE LOAF

Steps:

• Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
• In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
• In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
• Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
• Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
• While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

GLAZED LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
• In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
• Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
• Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GLAZED LEMON POUND CAKE

Steps:

• Preheat the oven to 350F / 180C / 160C fan forced. Grease and line a 6 cup capacity loaf tin with baking paper so that its sticking up above the sides.
• In a small bowl combine the flour, baking powder and salt, then whisk to combine well.
• In a large bowl or the bowl of stand mixer with paddle attachment, beat the butter and sugar until lightened and creamy.
• Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape the sides of the bowl from time to time.
• Add the vanilla and lemon zest and beat to combine.
• Add half the flour mixture and mix on low just until combined (no more).
• Follow with the combined buttermilk and lemon juice, mix in, then the rest of the flour mixing until only just combined.
• Tip the mixture into the prepared tin, then level out with a spatula.
• Bake for 50-60 minutes until a toothpick comes out with a crumb or two attached.
• Remove from tin after 5 minutes using the baking paper to lift it, then allow to cool completely before glazing.
• Mix together the icing sugar, zest and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.

LEMON BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325°F. Butter and sugar a large bundt pan. Set aside.
• In a medium mixing bowl, add flour, baking soda, and salt. Whisk together. Set aside.
• In a separate medium mixing bowl, add buttermilk, lemon zest, lemon juice, and vanilla. Whisk until combined. Set aside.
• In a separate large mixing bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs, one at a time, beating after each addition.
• Add ⅓ of the flour mixture to the butter mixture. Beat until combined. Add half of the buttermilk mixture, and beat until combined. Repeat until all ingredients are added.
• Pour batter into prepared bundt pan. Bake for 65-75 minutes, until cooked through. (Check for doneness with a toothpick.)
• Allow cake to cool 10 minutes. Then turn out of pan onto a cooling rack.
• For the syrup: In a medium saucepan over medium-high heat, combine water and sugar for glaze. Bring to a boil, and stir until sugar has all dissolved. Remove from heat and stir in lemon juice and vanilla.
• Brush syrup over outside of the cake. It's fine to do this step while the cake is still warm.
• In a medium mixing bowl, add powdered sugar, melted butter, and lemon juice. Whisk until smooth. Pour over cake.

LEMON BUTTERMILK POUNDCAKE

Steps:

• This moist, lemony cake is a perfect brunch or picnic cake.
• Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.