Lemonade Pound Cake Food

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ULTIMATE LEMON POUND CAKE



Ultimate Lemon Pound Cake image

Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!

Provided by Sydney Mike

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 cups cake flour, sifted (NOT self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 1/4 cups granulated sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1/2 cup lemon juice, freshly squeezed

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!

GLAZED LEMON BUNDT CAKE



Glazed Lemon Bundt Cake image

This sweet-tart delight features plenty of fresh lemon in the cake and the glaze drizzled on top.

Provided by Food Network Kitchen

Time 4h

Yield 10-12

Number Of Ingredients 12

3/4 cup vegetable oil, plus more for greasing the pan
3 1/4 cups cake flour, sifted, plus more for dusting the pan (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups sugar
4 large eggs
3/4 cup sour cream
2 tablespoons pure vanilla extract
Zest and juice of 1 lemon
2 1/2 cups confectioners' sugar
3 to 4 tablespoons freshly squeezed lemon juice

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 AND RASPBERRY POUND CAKE



Lemon and Raspberry Pound Cake image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 11

One 6-ounce container fresh raspberries
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
3 large eggs
1 1/2 cups all-purpose flour, plus more for flouring the pan
1/2 cup lemonade
1/4 teaspoon kosher salt
1 tablespoon lemon zest
1 cup powdered sugar, sifted
1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon
Pinch kosher salt

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
  • Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
  • Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

LEMON-LIME POUND CAKE



Lemon-Lime Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h45m

Yield 16 servings

Number Of Ingredients 18

3 cups granulated sugar
3 sticks (12 ounces) unsalted butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 cup lemon-lime soda, such as 7-Up
1 tablespoon lemon zest
1 tablespoon lime zest
Nonstick baking spray, for spraying pan
2 cups powdered sugar, sifted
1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lemon juice
1 tablespoon lime zest, dried for at least 30 minutes, plus more for sprinkling
1 tablespoon lime juice
1/4 teaspoon salt
1 cup heavy cream
1 teaspoon granulated sugar
Blackberries, for serving

Steps:

  • For the cake: Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
  • Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
  • For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
  • Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

LEMON POUND CAKE II



Lemon Pound Cake II image

A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.

Provided by Roxanne39

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
⅓ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  • Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 12.9 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 440.4 mg, Sugar 18.9 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

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.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

LEMON GLAZED POUND CAKE



Lemon Glazed Pound Cake image

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Provided by Hazeleyes

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

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.

Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1

OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

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

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

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

GLAZED LEMON SUPREME POUND CAKE



Glazed Lemon Supreme Pound Cake image

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.

Provided by pamc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 teaspoon lemon extract
¾ cup apricot nectar
4 eggs
½ cup vegetable oil
¼ cup lemon juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g

LEMONADE CAKE III



Lemonade Cake III image

I hope you like lemons, because this cake is very rich and lemony

Provided by Denise

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
¾ cup vegetable oil
¾ cup water
1 (6 ounce) can frozen lemonade concentrate, thawed
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  • Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
  • To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 48.3 g, Cholesterol 62.6 mg, Fat 17.7 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 3.5 g, Sodium 378.1 mg, Sugar 30.4 g

EASY LEMON POUND CAKE



Easy Lemon Pound Cake image

I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.

Provided by jean1

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar

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.

Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7

LEMON POUND CAKE LOAVES



Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

LEMONADE POUND CAKE



Lemonade Pound Cake image

This recipe starts with a cake mix and is enhanced by adding sour cream, lemonade and cream cheese. So good!

Provided by Marie

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package white cake mix
1 cup sour cream
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (3 ounce) package cream cheese, at room temperature
3 large eggs
1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°.
  • Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
  • Shake out the excess flour and set the pan aside.
  • Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  • Pour the batter into the prepared pan.
  • Bake the cake for 40 to 45 minutes or until it tests done.
  • Remove cake from oven and place on a wire rack to cool for about 20 minutes.
  • Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
  • Turn the cake out onto a serving platter and spoon the glaze over the top.

POUND CAKE WITH LEMON CREAM



Pound Cake with Lemon Cream image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 slices prepared pound cake
1 cup light whipped topping
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Mint sprigs, optional

Steps:

  • Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

LEMON POUND CAKE



Lemon Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

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.

LEMONADE POUND CAKE



Lemonade Pound Cake image

Make and share this Lemonade Pound Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 45m

Yield 1 Cake

Number Of Ingredients 6

1 box yellow cake mix
1 (3 ounce) box lemon Jell-O gelatin
1 (12 ounce) can frozen lemonade
4 eggs
1/2 cup oil
3/4 cup sugar

Steps:

  • Dissolve Jello in 3/4 cup of hot water (stir until it is well dissolved).
  • Let cool.
  • Beat together 4 eggs and the 1/2 cup of oil.
  • Mix all these ingredients into the yellow cake mix.
  • Mix well and pour into a tube pan.
  • Line pan with greased wax paper sprinkled lightly with flour.
  • Bake at 325 degrees until done,brown on top.
  • Mix small can of lemonade (thawed) with 3/4 cup sugar.
  • When cake is done and still warm pour lemonade mixture over cake.
  • Let cool and remove from pan.
  • Baking time is about 30 minutes.

Nutrition Facts : Calories 5075.7, Fat 190.4, SaturatedFat 29.5, Cholesterol 856.5, Sodium 4133.1, Carbohydrate 806.8, Fiber 6.5, Sugar 613.3, Protein 55.9

STRAWBERRY-LEMONADE POUND CAKE



Strawberry-Lemonade Pound Cake image

Transform your classic summer drink into Strawberry-Lemonade Pound Cake! With strawberry and lemon flavors, Strawberry-Lemonade Pound Cake sure is tasty.

Provided by My Food and Family

Categories     Flour

Time 2h40m

Yield 16 servings

Number Of Ingredients 10

2 cups cake flour
1-1/2 tsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/4 cup plus 2 Tbsp. water, divided
4 eggs
3/4 cup strawberry preserves
1/2 cup powdered sugar

Steps:

  • Heat oven to 325°F.
  • Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and 1/4 cup water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
  • Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
  • Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Whisk powdered sugar and remaining water until blended; drizzle over cake.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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EASY LEMON POUND CAKE WITH LEMON GLAZE - SOUTHERN …
easy-lemon-pound-cake-with-lemon-glaze-southern image
Pour batter into the prepared pan and place in cold oven along with a 2 cup oven-proof measuring cup filled with water (about 1 ½ cups). Bake at 300° for 1 hour and 15-30 minutes or until a wooden pick inserted in center …
From southernfoodandfun.com


10 BEST POUND CAKE WITH LEMON CAKE MIX RECIPES
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red food coloring, milk, eggs, instant lemon pudding mix, lemon cake mix and 4 more Pink Lemonade Pound Cake CDKitchen lemon cake mix, milk, glaze, pink lemonade concentrate, vegetable oil and 5 more
From yummly.com


HOMEMADE LEMON POUND CAKE | I HEART RECIPES
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Preheat your oven to 325. In a stand mixer or large mixing bowl, cream the butter and cream cheese together at a medium speed. Slowly add in the sugar. Once the sugar, butter, and cream cheese are creamed together, …
From iheartrecipes.com


LEMON POUND CAKE (VIDEO) - SIMPLY HOME COOKED
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Pour the batter into the pan. Bake. For 1 hour, bake the lemon pound cake at 325 degrees Fahrenheit. Then, drop the temperature to 300 degrees and bake for another 20 minutes. Make the icing. Combine the lemon …
From simplyhomecooked.com


10+ LUSCIOUS LEMON POUND CAKES | ALLRECIPES
10+ Luscious Lemon Pound Cakes. The rich taste of pound cake is balanced out with the zingy addition of lemon. Traditionally just made with just four ingredients — a pound each of butter, sugar, eggs, and flour — these 11 lemon pound cake recipes are a delicious twist on the classic dessert. Drizzle on an easy glaze, or simply sprinkle on ...
From allrecipes.com
Estimated Reading Time 2 mins


HOW TO MAKE LEMON POUND CAKE - GOOD HOUSEKEEPING
Heat oven to 350℉. Very generously butter and flour a large (15-cup) Bundt pan, tapping out excess flour. In a medium bowl, whisk together flour, baking soda, and salt.
From goodhousekeeping.com


GLAZED LEMON POUND CAKE RECIPE | THE RECIPE CRITIC
Making the Cake: Preheat the oven to 350F / 180C / 160C fan forced. Grease and line a 6 cup capacity loaf tin with baking paper so that its sticking up above the sides. In a small bowl combine the flour, baking powder and salt, then whisk to combine well.
From therecipecritic.com


PAULA DEEN'S LEMON SOUR CREAM POUND CAKE RECIPE - THEFOODXP
8 ounces Sour Cream. 1 cup Powdered Sugar. First, set your oven to a temperature of 350 F. Apply some cooking spray to a 10-inch tube pan. Take a bowl and add some flour, baking soda, and salt in it and mix it well. In another bowl, add …
From thefoodxp.com


WHEN LIFE GIVES YOU LEMONS, MAKE THESE! | FOODTALK
Cakes: Bring butter to room temperature. Cream butter and sugar in mixer until fluffy, 3-4 minutes. Beat in eggs one at a time. Separately, combine flour, baking soda and salt.
From foodtalkdaily.com


BEST LEMON POUND CAKE RECIPE - DESSERTS ON A DIME
In a small bowl, stir together the milk and lemon juice. Then set aside. In a large bowl, cream together the butter and sugar together with a hand held or stand up mixer until the mixture is light and fluffy. Slowly add in the eggs into the mixture one of time mixing in between each egg. Then stir in the lemon zest.
From dessertsonadime.com


BEST-EVER LEMON POUND CAKE RECIPE - THE SPRUCE EATS
Stir in lemon extract. Spoon the batter into the prepared pan and spread evenly. Bake in the preheated oven for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in center of the cake comes out clean. The cake will pull away from the sides of the pan slightly. Cool in pan on a wire rack for 15 minutes.
From thespruceeats.com


LEMON LOAF POUND CAKE (BETTER THAN STARBUCKS!) - HANDLE THE HEAT
Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan. In a large mixing bowl, sift together the cake flour, all-purpose flour, baking powder, and salt. In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest.
From handletheheat.com


PERFECTLY GLAZED LEMON POUND CAKE - BIGGER BOLDER BAKING
Preheat the oven to 325°F (165°C) and generously butter and flour a large, 12-cup bundt pan. With an electric mixer, cream together the butter and sugar for 5 minutes on medium-high speed until light and fluffy. Add the eggs, one at a time, then scrape down the sides and add the milk, lemon zest, and juice.
From biggerbolderbaking.com


LEMON POUND CAKE – IF YOU GIVE A BLONDE A KITCHEN
Instructions. Preheat oven to 350° F. Grease and flour a 9×5 loaf pan and set aside. In a large bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer (or using a hand mixer), add sugar and lemon zest. Use fingers to rub lemon zest into the sugar to amplify flavor.
From ifyougiveablondeakitchen.com


FROZEN LEMONADE CONCENTRATE CAKE RECIPE - THERESCIPES.INFO
Lemonade Pound Cake Recipe - Food.com hot www.food.com. Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes ...
From therecipes.info


PINK LEMONADE POUND CAKE - CARLSBAD CRAVINGS
Combine ¾ cup sugar and water in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to a simmer for 15 seconds. Remove from heat and let sugar and lemon slices cool completely, about 45 minutes. Transfer lemon slices to wire rack to drain, about 5 minutes.
From carlsbadcravings.com


LEMONADE POUND CAKE | JEN'S FAVORITE COOKIES
For cake: Place cake mix, pudding mix, eggs, oil, milk, and lemonade in a mixing bowl. Beat to combine. Add several drops of food color, if desired, to get pink color. Pour into bundt pan, and bake at 350 degrees for 45-60 minutes. For soaking syrup: Combine remaining lemonade concentrate with sugar. When cake comes out of the oven, immediately ...
From jensfavoritecookies.com


PINK LEMONADE POUND CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended.
From stevehacks.com


LEMONADE POUND CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended.
From stevehacks.com


BEST LEMON POUND CAKE - A SOUTHERN SOUL
Instructions. Preheat oven to 325 degrees. Grease tube or bundt pan. Dust pan with flour; tap out excess. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes.
From asouthernsoul.com


THE BEST LEMON POUND CAKE - JULIA RECIPES
This recipe for Lemon Pound Cakes takes 30 minutes to prepare and is fairly easy to make. Start preparing loaf pan 9 × 5 inches, butter and line with parchment paper and set aside. Preheat oven to 350 F / 180 C and place the rack in middle position of the oven. Cream the butter with sugar.
From juliarecipes.com


LEMON LAVENDER POUND CAKE RECIPE - THE SPRUCE EATS
Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
From thespruceeats.com


FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
These Spicy Bibimbap Tostadas are Loaded with Umami Flavours. 30 min. 4 servings. comfort food. Love Poutine? Try These Air Fryer Cheese Curds …
From foodnetwork.ca


THE ULTIMATE LEMONADE BUNDT CAKE (VIDEO) - SPATULA DESSERTS
Sift dry ingredients together: flour, baking powder, salt. Mix the wet ingredients; room temperature yogurt and room temperature milk together for a few seconds. Switch to a Rubber spatula and fold the dry and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry. Pour cake batter into the Bundt pan.
From spatuladesserts.com


STRAWBERRY LEMONADE POUND CAKE RECIPE - BLAHNIK BAKER
Preheat the oven to 350 degrees F. Grease a small bundt pan (6-cup bundt pan) with baking spray. In a large bowl, whisk together the egg, water, lemonade, and melted butter. Add in the cake mix and mix until just combined. Fold in the strawberry compote. Spoon …
From aclassictwist.com


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