LEMON POUND CAKE
According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.
Provided by Vallery Lomas
Categories dessert
Time 1h40m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- For the cake: To prepare the pan, mix 2 tablespoons softened butter and 2 tablespoons flour (equal parts of each) in a small bowl until combined. Use a pastry brush to generously coat the inside of a 10-cup Bundt pan or two 9-by-5-inch loaf pans and set aside. (Alternatively, spray with nonstick baking spray with flour.) Place a rack in the middle of the oven and preheat to 325 degrees F if using a bundt pan or 350 degrees F if using loaf pans.
- In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium-low speed until smooth, creamy and well combined, about 1 minute. Beat in the vanilla and salt.
- With the mixer running, pour the sugar into the bowl in a steady stream. The batter will start to take shape. Increase the speed to medium and mix until the batter becomes pale, fluffy and has lightened in color, 4 to 5 minutes.
- Add the eggs two at a time, mixing until they are completely incorporated before adding the next, about 1 minute for each addition. Add the lemon zest and lemon juice and mix until just combined.
- Stop the mixer and use a rubber spatula to scrape the bottom and sides of the bowl. If the batter appears broken from the addition of the final 2 eggs, don't worry-it will come together in the next step.
- With the mixer off, add the flour all at once. Mix on low speed just until no streaks of
- flour remain. Scrape the sides and bottom of the bowl and mix in any bits of flour that were
- not fully incorporated. Scrape the batter into the prepared pan or pans and smooth the top.
- Bake until a cake tester inserted deep into the center of the bundt cake or loaves comes out clean, about 1 hour 20 minutes for a bundt and 50 to 60 minutes for loaves.
- Cool on a wire rack for 10 minutes. Use a small angled spatula or butter knife to loosen the cakes from the pans by running it around the loaves or around the inside and outside perimeters if you baked a bundt. Invert the cakes onto the rack and cool to room temperature.
- For the lemon glaze: Whisk together the lemon zest, lemon juice and confectioners' sugar in a small bowl. If necessary, add a little milk until the glaze reaches a pourable consistency. If it is too thin, add more confectioners' sugar. Set aside.
- Once the cake has cooled completely, drizzle the glaze all over and allow to drip down the sides.
EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
ULTIMATE LEMON POUND CAKE
Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!
Provided by Sydney Mike
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
- Sift flour, baking powder & salt together TWICE.
- In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
- Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
- Stir in 1 tablespoon of the zest & both extracts.
- Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
- Remove from oven & let cool in the pan on a wire rack for 15 minutes.
- FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
- Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
- Let brushed cake cool to room temperature, then cut into wedges & ENJOY!
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
LEMONY YOGURT POUND CAKE
Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Bob's Red Mill flour is used.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.
KYLE'S LEMON POUND CAKE
Found this in January 19, 2015 edition of Woman's World Magazine. Some of Trisha Yearwood's favorite foods. I think this might become my favorite. I am baking this as I add this recipe. It sounded so good and easy I had to try it. Well, it is ready to eat. My husband has already eaten 3 slices. He says it is the best he has even eaten. It is very light And very good
Provided by Barbara Gabriel @potluck
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 10" tube pan. Sift together flour, baking soda, baking powder, and salt. Set aside. In large mixing bowl, beat butter and shortening together until creamy. Beat 2 minutes. Add sugar and beat 5 minutes.
- Add eggs one at a time, beating only until yellow yolks disappear into batter. Add vanilla, lemon zest, and juice. Add flour mixture alternately with buttermilk, beginning and ending with flour. Keep sides of bowl scraped and beat only until well blended. Pour into tube pan.
- Bake 1 hr and 10 min., tent with foil after 45minutes if browning too quickly, until inserted skewer comes out clean. Cool slightly, about 30 minutes. Then turn cake out of pan while still warm. Cool Completely on rack and enjoy.
KYLE'S LEMON POUND CAKE
My nephew Kyle requests this cake every year on his birthday. You know that if this is a twelve-year-old boy's favorite cake, it's gotta be good!
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
- Sift the flour together with the baking soda, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and shortening together until creamy, about 2 minutes. Add the sugar and beat an additional 5 minutes.
- Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla, lemon juice, and zest.
- Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn the cake out of the pan while it is still warm. Cool completely on a wire rack.
- This cake is also good drizzled with Fresh Strawberry Sauce (page 180).
LEMON & BUTTERMILK POUND CAKE
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Provided by Diana Henry
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.
Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease bundt pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
LEMON POUNDCAKE
This recipe came to The Times in 2001 in an article by the chef Bill Yosses, who would go on to become the executive pastry chef for the Obama White House. He learned it, he wrote, in France, from a pastry chef named Jacques Mahou at Au Vieux Four in Tours. "He had a special technique," Yosses wrote. "Instead of brushing the cake with a sweet syrup, Jacques immersed his in a lemon syrup bath. Then he gently squeezed the cake like a sponge. It was a tricky maneuver since the warm loaf was apt to fall apart -- you have to cradle it gently, and apply just a little bit of pressure -- but it's worth the extra care. The cake absorbs a lot more liquid, which moistens the interior and intensifies the citrus flavor." In addition, Yosses added lemon segments to the batter. "The fruit evaporates, leaving behind powerful little pockets of lemon," he wrote. "It makes a major difference. The lemon segments, combined with the syrup, also help preserve the cake. Well wrapped and stored in the refrigerator, it keeps for 7 to 10 days"
Provided by Sam Sifton
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
- Sift flour, superfine sugar and baking powder into the bowl of an electric mixer. Begin mixing on low speed, then add crème fraîche or cream. Increase speed to medium, and beat in eggs, one at a time, then butter. Gently fold lemon segments and juices and 3 tablespoons zest into batter. Scrape into pan, and bake 15 minutes. Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer. Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
- Meanwhile, juice the remaining 6 lemons. Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
- When cake is done, put pan on a wire rack for 30 minutes. Raise oven to 350 degrees. Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes. Cool on a rack.
- To serve, lightly toast 1/2-inch slices of the cake. If desired, put raspberry coulis on each serving plate. Place two slices of cake on top and a scoop of mint ice on top of cake.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 8 grams, Carbohydrate 121 grams, Fat 24 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 136 milligrams, Sugar 83 grams, TransFat 1 gram
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