Lemon Pound Cake With Lemon Glaze Food

GLAZED LEMON POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt pan; set aside.
• Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
• Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
• Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
• Stir together powdered sugar, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.

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.

POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour bundt pan.
• Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
• Beat on high speed scraping bowl occasionally for 5 minutes.
• Beat in flour, baking powder and salt alternately with milk on low speed.
• Pour into pan.
• Bake 65 minutes or until tester comes out clean.
• Cool 20 minutes before removing cake from pan.
• For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
• *Do not use self-rising flour in this recipe*
• Note: I always use half-and-half in place of evaporated milk.

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.

KYLE'S LEMON POUND CAKE WITH REBA'S ROYAL GLAZE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside.
• In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more.
• Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
• Drizzle with Reba's Royal Glaze before serving.
• Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

LEMON-YOGURT CAKE WITH LEMON GLAZE

Steps:

• Pre-heat oven to 350°F Grease and flour bunt pan.
• In a large bowl, beat butter until fluffy. Slowly beat in sugar.
• Add eggs, one at a time.
• Add lemon juice and zest; mix well.
• In a separate bowl, combine dry ingredients.
• Fold in dry ingredients into egg and butter mixture. Mix just until blended.
• Fold in yogurt last.
• Bake for 40 minutes or until done.
• Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.

AVOCADO PISTACHIO POUND CAKE WITH LEMON GLAZE

Steps:

• Make the cake: Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a 1/2-inch overhang.
• Sift the flour, baking powder and baking soda into a mixing bowl. Add the ground pistachios and salt and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium speed until the eggs loosen, then slowly stream in the oil until it emulsifies. Continue to beat until the mixture is very light in color and creamy, about 2 minutes. Add the avocado, sour cream and zest and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in three additions, mixing on low speed after each addition just until no bits of dry flour remain.
• Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Bake for about 1 hour, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool completely in its pan.
• While the cake cools, make the glaze: Sift the confectioners' sugar into a small mixing bowl. Add the lemon zest, ground pistachios and 2 tablespoons of the lemon juice and mix until incorporated. Add the remaining 1 tablespoon lemon juice and mix until the thickness of the glaze is similar to runny honey. If you want a thinner consistency, add additional lemon juice or water 1 teaspoon at a time and whisk until combined.
• Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted pistachios, if desired. Let the glaze set on the cake for 20 minutes before cutting. This cake keeps well in a sealed container at room temperature for 1 week.

LEMON POUND CAKE WITH CHAMBORD GLAZE

Steps:

• Preheat oven to 350°.
• Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Add rind, 1/4 cup juice, and vanilla; beat until combined.
• Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
• Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack.
• Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
• Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
• GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
• Drizzle slowly over warm cake.
• Cool completely.

LEMON YOGURT POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 325 degrees. Grease a 10-inch tube (or bundt) pan with CRISCO® Shortening. Dust lightly with flour; set aside.
• In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.)

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

POUND CAKE WITH LEMON COCONUT GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
• Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
• Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
• Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
• Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

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.

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
• Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
• Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
• Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. 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.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

LEMON CORNMEAL CAKE WITH LEMON GLAZE

Steps:

• For cake
• Position rack in center of oven and preheat to 350°F
• Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
• Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
• Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
• Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
• Scrape batter into pan; spread evenly.
• For glaze.
• Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
• Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
• Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
• Immediately run knife around sides of cake.
• Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
• Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
• Stir glaze until blended.
• While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
• Cool completely and serve.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• 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.