Lemon Pound Cake Food

EASY LEMON POUND CAKE

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.

LEMON POUND CAKE

Steps:

• Cream butter and sugar.
• Add eggs one at a time mixing well after each addition.
• Sift flour and baking powder together.
• Mix buttermilk and lemon juice together.
• Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
• Add lemon zest and mix until just smooth.
• Spray and flour 2 small bundt pans.
• Bake at 350.
• cool, dismount, wrap in plastic and refrigerate overnight.
• Ice with glaze before serving.
• Note baking time will vary depending on size of pans.
• Cake is done when a tester comes out clean.

LEMON POUND CAKE

Steps:

• 1. Preheat oven to 350° F (190°C). Grease and flour 9 x 5-inch (23 x 13-cm) loaf pan; set aside.
• 2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
• 3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.

LEMON POUND CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter.
• Add granulated sugar, and beat until light and fluffy.
• Add lemon zest, lemon juice, and sour cream.
• Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.
• Beat egg whites until stiff peaks form.
• Add flour mixture to butter mixture in increments until combined.
• Fold in eggwhites.
• Spread into lightly greased loaf pan.
• Bake in preheated oven for 55 minutes.
• Cool on a wire rack.

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.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

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 POUND CAKE

Steps:

• Preheat an oven to 350 degrees F.
• Grease and line the base of an 8-inch deep square baking tin with parchment paper.
• In a large mixing bowl, whip the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition. Fold in the flour in 2 batches until well combined. Spoon the batter into the tin and bake for 40 to 50 minutes, or until a skewer poked into the middle of the cake comes out clean. Cover the tin loosely with foil if the crust browns too quickly.
• Cool for 10 minutes before removing the cake from the tin and turning it out onto a wire rack to cool completely. Ice the pound cake with the lemon butter icing.
• Beat the butter with an electric beater until very soft and white. Beat in the sugar, lemon zest, and juice. Spread over the cake.

LEMON POUND CAKE

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.

OLD-FASHIONED LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

GLAZED LEMON POUND CAKE

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.

LEMON & BUTTERMILK POUND CAKE

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.

SUPER-MOIST CAKE MIX LEMON POUND CAKE

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.