Lemon Glazed Pound Cake By Lady Rose Food

LEMON GLAZED POUND CAKE

Steps:

• 1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
• 2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour.
• 3. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
• 4. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
• 5. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

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-GLAZED POUND CAKE

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.

ROSE-LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
• Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
• In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
• Beat in the eggs, zest and lemon extract, and mix for two minutes.
• Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
• Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
• Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
• Cool in the pan for 10 minutes, then invert onto a cake rack.
• Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
• Add the juice and whisk to break up any lumps.
• Place the cake on your cake plate (which must have a lip!).
• While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
• Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
• For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
• Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
• Place petals, convex side down to drain on wax paper.
• When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
• Store in covered container in refrigerator. Good for about a month.
• Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
• Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.

GLAZED LEMON POUND CAKE

Steps:

• CAKE:.
• Preheat oven to 350°, 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 until incorporated after each.
• 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.
• GLAZE:.
• 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.
• Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
• Lovely! Enjoy!