LEMON ORANGE POUND CAKE
Moist, flavorful Lemon Orange Pound Cake! This buttery, moist pound cake has wonderful citrus flavor.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 19
Steps:
- For the Lemon Orange Pound CakeLower the oven rack to the next to lowest position. Preheat oven to 325 degrees Grease and flour a 10 inch bundt pan. In a separate bowl whisk the flour and baking powder, salt and the lemon and orange zest. Whisk for at least 30 seconds to combine. Set aside. In a bowl or measuring cup, add milk and lemon juice. Add the vanilla and lemon extracts. Set Aside Cream butter with the paddle attachment of your mixer until smooth. Gradually add the sugar and mix on medium speed for 3 to 5 minutes or until increased in volume, lighten in color and fluffy. Add the eggs one at a time mixing after each until the yellow of the yolk is blended into the batter Add the flour mixture alternately with the milk mixture to the butter, sugar, and eggs mixture. Begin and end with the dry ingredients ( 3 additions of dry and 2 of wet). Double check and make sure all ingredients have been used. Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick comes out clean. Check at about 50 minutes baking time and if the top is getting too dark, cover loosely with aluminum foil. Place on cooling rack for about 10 minutes before turning out of the pan. For the GlazesWe made two glazes-- an orange glaze and a lemon glaze. The instructions are the same for both. Combine the ingredients in a bowl and mix with a spoon until combined and smooth. If the glaze is too thick, add additional milk a teaspoon at a time until the right consistency. *For the orange glaze, we added a small amount of orange coloring gel.
LEMON-GLAZED POUND CAKE
Provided by Tia Mowry
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Generously grease a 10-inch Bundt pan with butter and dust with flour.
- In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand.
- Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate.
- For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice.
- Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool.
- For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour.
- Decorate the cake with candied lemon slices.
LEMON GLAZED POUND CAKE -- LOAF SIZE!
Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
- Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
- In a medium bowl, combine the flour, baking powder and salt.
- In a mixer cream the butter, sugar, and lemon zest.
- 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 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), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
- 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 wax paper.
- Lemon Glaze:.
- Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
- Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
- 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.
- Serve at room temperature, in thin slices.
LEMON GLAZED POUND CAKE
I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!
Provided by Hazeleyes
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
- In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
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LEMON-ORANGE POUND CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 2 hrs 35 mins
- Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition.
- Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack, 30 to 40 minutes.
- Prepare the Vanilla Icing: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set.
LEMON-AND-ORANGE-GLAZED POUND CAKE RECIPE - DELISH.COM
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- Preheat the oven to 300 degrees F. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
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- At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice.
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