Lemon Poundcake Food

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.

ULTIMATE LEMON POUND CAKE

Steps:

• FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
• Sift flour, baking powder & salt together TWICE.
• In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
• Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
• Stir in 1 tablespoon of the zest & both extracts.
• Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
• Remove from oven & let cool in the pan on a wire rack for 15 minutes.
• FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
• Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
• Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

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 POUNDCAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
• Sift flour, superfine sugar and baking powder into the bowl of an electric mixer. Begin mixing on low speed, then add crème fraîche or cream. Increase speed to medium, and beat in eggs, one at a time, then butter. Gently fold lemon segments and juices and 3 tablespoons zest into batter. Scrape into pan, and bake 15 minutes. Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer. Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
• Meanwhile, juice the remaining 6 lemons. Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
• When cake is done, put pan on a wire rack for 30 minutes. Raise oven to 350 degrees. Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes. Cool on a rack.
• To serve, lightly toast 1/2-inch slices of the cake. If desired, put raspberry coulis on each serving plate. Place two slices of cake on top and a scoop of mint ice on top of cake.

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

LEMON BUTTERMILK POUNDCAKE

Steps:

• This moist, lemony cake is a perfect brunch or picnic cake.
• Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote.

DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE

Steps:

• Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
• In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
• Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
• In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
• Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
• Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
• Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.