Heavenly Lemon Pound Cake Sallye Food

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

HEAVENLY LEMON CHEESECAKE

Steps:

• For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
• Press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible.
• Bake until fragrant and golden brown, 15 to 18 minutes.
• Cool on wire rack to room temperature, about 30 minutes.
• When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.
• For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds.
• Transfer the lemon sugar to a small bowl; add the remaining 1 cup sugar.
• In a standing mixer, using the paddle attachment, beat the cream cheese on low to soften slightly, about 5 seconds.
• With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes.
• Scrape down the bowl with a rubber spatula as needed.
• Reduce speed to medium-low and add the eggs one at a time; beat until incorporated-about 30 seconds.
• Scrape the sides and bottom of the bowl well after each addition as needed.
• Add lemon juice, vanilla, and salt.
• Mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer.
• Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot water to fill halfway up the sides of springform pan.
• Bake 55 to 60 minutes and until the center jiggles slightly, the sides just start to puff, and the surface is no longer shiny.
• An instant-read thermometer inserted in the center of the cake should register 150 degrees.
• Turn off the oven and prop open the oven door with a potholder; allow the cake to cool in the water bath in the oven for 1 hour.
• Remove foil and the transfer the cake pan to a wire rack; run a small paring knife around the inside edge of the pan to loosen, and cool the cake to room temperature, about 2 hours.
• For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.
• Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar.
• Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes.
• Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl.
• Cover the surface of the curd directly with plastic wrap (not just the bowl- to avoid forming a"skin") refrigerate until needed.
• To finish the cake: When cheesecake is cool, spread the lemon curd onto the cheesecake using an offset spatula.
• Spread the curd evenly over the top of the cheesecake.
• Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
• To serve, remove the sides of the springform pan and cut into wedges.
• This is a wonderful but RICH cheesecake, so keep the portions small!

HEAVENLY LEMON CHIFFON CAKE

Steps:

• Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
• In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
• Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
• In a medium bowl, whisk together the glaze ingredients until smooth.
• Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

POUND CAKES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
• Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
• Gradually add sugar and beat for an additional minute.
• Add eggs, one at a time, beating just until the yolk disappears.
• Combine flour, baking powder and salt.
• Then combine evaporated milk and heavy cream.
• Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
• Stir in vanilla and almond extract and pour batter into prepared pan.
• Bake for 60-75 minutes or until the cake tests done.
• Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
• Serve plain, dust with powdered sugar or serve with whipped cream and berries.

LAVENDER-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
• Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
• In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
• Sift together the flour and salt in a bowl.
• Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
• In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
• Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
• Transfer the cake to a wire rack and let cool completely.
• Meanwhile, make the lavender-lemon syrup.:.
• Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
• Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
• Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
• For the glaze:.
• In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
• Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.