Moist Lemon Pound Cake Food

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.

EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE

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!

LEMON POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.
• In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes).
• Beat in the eggs, one at a time, until incorporated.
• Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
• Add the flour and salt, mixing on medium speed until just barely incorporated.
• Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
• Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
• Dust with powdered sugar, for garnish

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.

LEMONY YOGURT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

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 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.

WONDERFUL BUTTERY MOIST POUND CAKE!

Steps:

• Set oven to 350 degrees.
• Grease a large springform pan (do not use a Bundt or tube pan!).
• In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
• Add in the flour and beat until combined (mixture will be thick and coarse).
• Add in eggs (one at a time) mixing well after each addition.
• In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
• In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
• Add the lemon juice/baking soda mix to the batter; mix until combined.
• Pour the batter into prepare greased springform pan.
• Combine the 1/3 cup sugar with the chopped nuts.
• Sprinkle on top of cake.
• Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
• Cool the cake completely in the pan before removing.
• Delicious!

MOIST LEMON CAKE

Steps:

• CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
• GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

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.

MOIST, DENSE, HEAVY CREAM POUND CAKE

Steps:

• Cream sugar and softened butter until smooth.
• Add eggs in 1 at a time, mixing well between each addition.
• sift in 1 1/2 cups cake flour, and combine.
• Add heavy cream to mixture, stir in well.
• sift in the remaining 1 1/2 cups cake flour and combine until smooth.
• Stir in vanilla extract and additional optional flavors.
• Pour into Greased and floured bundt pan or 2 loaf pans.
• Place in the middle of a cold oven, turn on heat to 350 degrees F.
• Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
• (the smaller the pan, the less time it will take to bake.).
• Remove from oven and let cool before removing from pan.
• store in an airtight container or wrap with aluminum foil.