Italian Lemon Pound Cake Recipe 445 Food

ITALIAN LEMON POUND CAKE RECIPE - (4.4/5)

Steps:

• Instructions Pre-heat oven to 300 degrees 1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest. 2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. 3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

EASY ITALIAN LEMON POUND CAKE RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°F. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

ITALIAN POUND CAKE

Steps:

• 1. * Do not preheat oven. Butter & flour a 10" bundt pan - set aside.
• 2. Sift together flours, salt, & baking powder; then set aside.
• 3. Using mixer - cream together the butter, shortening, sugar & cream cheese until light & fluffy. *If using a stand mixer - let this beat together for awhile while you are preparing the next steps.
• 4. Add extracts & mix to combine. Begin to whisk in eggs - 2 at a time making sure they fully incorporate before adding the next set of eggs.
• 5. Whisk in flour mixture alternating between the milk. Always beginning with the flour & ending with the flour. Mixing just until incorporated - over mixing at this point will make for a tough cake.
• 6. Pour batter into prepared pan, put pan in oven & set temperature to 350 degrees. Bake cake between 1 & 1.5 hours or until cake tester comes out clean. Begin watching cake after 45 minutes - if top begins to over brown - tent with foil for the remaining baking time. Begin to test cake at the 50-minute mark. Depending on your oven (gas/electric) the cake will cook faster/slower. You don't want to overcook this cake or it will be very dry & crumbly.
• 7. Allow cake to cool in pan for 15-30 minutes then remove from pan & cool on wire rack.
• 8. Once cool - mix powdered sugar & lemon juice together & drizzle over the top of the cake.
• 9. Notes: *You can cook this in any pan you like - doesn't have to be a bundt pan - you can use 2 loaf pans too. *You can use all butter in place of shortening if you like. *If you do not have cake flour you can use all, all-purpose flour instead. *When testing your cake - if a few crumbs stick to your toothpick/tester it's good to go -- just as long as there is no raw batter stuck to it.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

ITALIAN CREAM POUND CAKE

Steps:

• Cream together butter, shortening and cream cheese with sugar until very light.
• Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
• With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
• Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
• Have ready, a greased and floured tube pan, add batter.
• Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
• Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
• Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
• This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.