GLAZED LEMON POUND CAKE LOAF
Steps:
- Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
- Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
Nutrition Facts : Calories 290 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 199 mg, Sugar 26 g, ServingSize 1 serving
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
GLAZED LEMON POUND CAKE LOAF
Steps:
- Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes) or butter and coat lightly with flour. Line prepared pan with parchment paper, leaving overhang on two sides. Set aside.
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in one egg at a time, scraping bowl as needed. Mix in vanilla, optional lemon extract, lemon zest, baking powder and salt. Alternate additions of flour, lemon juice and sour cream until fully combined and no streaks remain.
- Carefully pour batter into prepared loaf pan. Use an offset spatula to level off the top.
- Bake at 350°F for 15 minutes, then reduce temperature to 325°F. Continue to bake for an additional 50-60 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
- Cool in pan for 10-15 minutes. Using parchment overhang, carefully pull up and outwards. Transfer loaf to a wire rack to cool completely. When cool, remove loaf from parchment paper. Allow loaf to rest on a wire rack placed on top of a large baking sheet. This will catch any glaze that drips.
- Prepare glaze. In a medium bowl, beat together powdered sugar and lemon juice until smooth. Slowly pour or spoon glaze over the top of the loaf cake. Use an offset spatula to smooth out the glaze and spread evenly. Allow loaf cake to rest until glaze has set completely.
- Slice and store remaining slices in an airtight container for up to several days.
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.
GLAZED LEMON POPPY SEED POUND CAKE
This cake will just melt in your mouth, and has an awesome lemon flavour. Perfect for tea parties or bridal showers or that kind of thing if the kids don't eat it all first.
Provided by Semra22
Categories Dessert
Time 1h20m
Yield 1 pound cake
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 cup sugar, flour, baking powder and salt.
- In medium bowl, combine milk, eggs, and vanilla and beat lightly.
- Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
- Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
- Beat in poppy seeds and lemon zest.
- Spoon batter into a loaf pan and smooth the top.
- Bake at 325 degrees for 45 minutes or till done (test with toothpick).
- Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
- Brush 3/4 of the glaze onto the cake while still in the pan.
- Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.
Nutrition Facts : Calories 4784.5, Fat 270.8, SaturatedFat 155.5, Cholesterol 1464.6, Sodium 3484.8, Carbohydrate 535.8, Fiber 12, Sugar 309.8, Protein 65.3
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, 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 well after each addition.
- 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. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
MOIST GLAZED LEMON CAKE
No one will ever know this is made from a cake mix! I used Duncun Hines Classic white cake mix and Sprite soda for this, but any soda drink that has lemon is fine to use, add in some yellow food colouring also if desired ;-)
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking dish.
- In a mixing bowl combine cake mix, lemon zest (if using) oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
- Add in soda and beat until thoroughly combined.
- Transfer the batter to prepared baking dish.
- Bake for about 40-45 minutes or until cake tests done.
- In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
- Cool on a wire rack.
- Delicious!
Nutrition Facts : Calories 402.9, Fat 19.7, SaturatedFat 2.9, Cholesterol 52.9, Sodium 417.9, Carbohydrate 54.1, Fiber 0.4, Sugar 35.5, Protein 3.5
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