LEMON-VANILLA POUND CAKE
Steps:
- Generously brush a 10-inch Bundt pan with melted butter. Refrigerate pan until butter hardens, about 15 minutes. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
- Meanwhile, preheat oven to 350 degrees F.
- In a small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside. In a medium bowl, whisk flour and salt; set aside.
- In a large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts. On low speed, gradually beat in flour mixture just until blended. Pour in hot milk mixture, then add baking powder; beat until blended. With a rubber spatula, fold in lemon zest. Scrape batter evenly into prepared pan. Bake 50 to 55 minutes, or until a skewer inserted into center comes out clean. Cool in pan 5 minutes.
- Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar. Line a rimmed baking pan with foil. Invert cake onto wire rack; place cake over prepared pan. Brush top and sides of cake with lemon syrup. Cool completely.
EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE
Make and share this Extra Moist Lemon, Sour Cream and Vanilla Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Spray a Bundt pan with nonstick spray and set aside.
- Cream together softened Butter and Sugar.
- Add Eggs, one at a time and beat,then add Sour Cream.
- Sift Flour and Soda together and add next along with the Instant Pudding.
- Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
- Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
- Warning! Some oven temperatures may vary so keep an eye on this one!
- Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
- Enjoy!
Nutrition Facts : Calories 545.6, Fat 21.9, SaturatedFat 12.8, Cholesterol 143.6, Sodium 307.5, Carbohydrate 81.7, Fiber 0.9, Sugar 50.9, Protein 6.9
OLD-FASHIONED LEMON POUND CAKE
This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.
Provided by Cookin Mama
Categories Desserts Cakes Pound Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g
LUSCIOUS LEMON POUND CAKE
This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!
Provided by Galley Wench
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease 9 x 5-inch loaf pan with butter.
- Dust pan with cake flour.
- Mix together flour, baking powder and salt.
- Melt butter, whisk thoroughly to reincorporate any separated milk solids.
- In food processor or blender, process sugar and lemon zest until combined.
- Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
- With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
- Transfer mixture to large bowl.
- Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
- Pour batter into prepared pan.
- Bake for 15 minutes at 350°F.
- Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
- Cool in pan for 10 minutes.
- Turn onto wire rack.
- While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
- Stir occasionally to dissolve sugar.
- Reduce heat to low and simmer until thickened slightly, about 2 minutes.
- With toothpick poke holes on all sides of cake.
- Brush on Lemon Glaze.
- Allow to cool at room temperature at least one hour before serving.
Nutrition Facts : Calories 521.7, Fat 27.2, SaturatedFat 16.3, Cholesterol 170.6, Sodium 400.2, Carbohydrate 65.6, Fiber 0.7, Sugar 44.5, Protein 5.6
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
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