Lemon Lovers Pound Cake Food

LEMON LOVERS POUND CAKE

Steps:

• 1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Stir in lemon juice, zest, and extract.
• 4. Combine the flour, baking soda, and salt.
• 5. Alternate adding the flour mixture with the sour cream.
• 6. Blending until it is combined.
• 7. Pour into a very well greased and floured 10-in. fluted tube pan or Bundt pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 8. For the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest.
• 9. Drizzle over the cake. Store in the refrigerator.

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.

LEMON POUND CAKE

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.

LEMON LOVERS POUND CAKE

Steps:

• Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
• Sift together the flour, pudding mix, baking powder and salt, set aside.
• In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
• Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
• Begin to add the sifted dry ingredients alternately with the milk. Mix well.
• After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
• Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
• Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
• Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
• Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
• To prepare the creamy lemon glazeIn a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
• Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
• Drizzle over the cooled cake.

EASY LEMON TRIFLE

Steps:

• Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
• In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
• Refrigerate the mixture for 1 hour or until syrupy.
• Once syrupy, mix in cream. Beat until cream slightly mounds.
• Mix in 8 ounces of Cool Whip and then stir in 1 tablespoon of lemon zest.
• Cut the cake in small cubes before assembling the trifle.
• Start with adding a layer of cake cubes at the bottom of serving glasses or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
• Top my lemon trifle with a twist of lemon peel.
• Refrigerate until ready to serve.

EASY LEMON LOVER'S BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
• Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

LEMON BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325°F. Butter and sugar a large bundt pan. Set aside.
• In a medium mixing bowl, add flour, baking soda, and salt. Whisk together. Set aside.
• In a separate medium mixing bowl, add buttermilk, lemon zest, lemon juice, and vanilla. Whisk until combined. Set aside.
• In a separate large mixing bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs, one at a time, beating after each addition.
• Add ⅓ of the flour mixture to the butter mixture. Beat until combined. Add half of the buttermilk mixture, and beat until combined. Repeat until all ingredients are added.
• Pour batter into prepared bundt pan. Bake for 65-75 minutes, until cooked through. (Check for doneness with a toothpick.)
• Allow cake to cool 10 minutes. Then turn out of pan onto a cooling rack.
• For the syrup: In a medium saucepan over medium-high heat, combine water and sugar for glaze. Bring to a boil, and stir until sugar has all dissolved. Remove from heat and stir in lemon juice and vanilla.
• Brush syrup over outside of the cake. It's fine to do this step while the cake is still warm.
• In a medium mixing bowl, add powdered sugar, melted butter, and lemon juice. Whisk until smooth. Pour over cake.

LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

LEMON LOVER'S POUND CAKE

Steps:

• In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
• Add eggs 1 at a time, beating after each addition.
• Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
• In another bowl, add the flour, baking soda, and salt; stir to combine.
• Add the flour mixture to the creamed mixture alternately with the sour cream.
• Beat just until combined.
• Pour batter into a greased and floured 10-inch bundt pan.
• Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
• Cool for 10 minutes before removing from the pan to cool on a wire rack.
• To make icing: in a bowl, beat the sour cream and butter until well blended.
• Gradually add powdered sugar; stir to combine.
• Beat in the lemon juice and lemon peel.
• Drizzle over cooled cake.
• Store in the refrigerator.

LEMON LOVER'S BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan and set aside.
• In a large bowl, whisk together cake mix and pudding mix. Add oil, water and eggs. With an electric mixer, beat on low speed for 2 minutes. Stop the machine and scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a serving plate.
• In a medium bowl, combine lemon zest, lemon juice, powdered sugar, and melted butter until well mixed. Allow glaze to thicken slightly before pouring the glaze over the top of the cake.