LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
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 CREAM POUND CAKE
This moist, tender and buttery pound cake will have you eating more than one slice!
Provided by Angela Chu
Categories Loaves
Time 1h10m
Yield 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F and line a 9x5 baking pan with parchment paper.
- In a medium sized bowl, sift together the cake flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar (and oil, if using) for 4-5 minutes until the mixture has lightened up in color. Beat in the eggs, one at a time until the mixture is smooth and shiny, making sure to scrape down the sides of your bowl as necessary.
- Add in the lemon zest and juice and the vanilla, then slowly drizzle in the heavy cream and mix until smooth and satiny.
- Add the dry ingredients into the wet and gently fold the two mixtures together using a spatula. Make sure to not over mix the batter; it is okay to have some lumps and some small dry patches. Transfer this batter into the prepared baking tin and bake in the oven for 45-60 minutes, until a toothpick comes out clean or until the cake springs back to the touch.
- Let the cake cool in the pan for about 10 minutes, then remove it to cool on a wire rack until the cake is room temperature (if you can wait that long). At this point, slice it up, add some whipped cream and berries, enjoy it with an extra pat of butter or serve it plain in all it's delicious glory!
SOUR CREAM LEMON POUND CAKE
Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!
Provided by LillysMom
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
- Remove the loaf from the pan and dust with confectioners' sugar.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g
LEMON LOVER'S POUND CAKE
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
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.
EASIEST LEMONY POUND CAKE
This sweet smelling cake is perfect on a summer evening. Serve surrounded with fresh flowers.
Provided by sal
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, butter, water and applesauce, mix with an electric mixer until smooth. Pour batter into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cake cool in the pan for 10 minutes before removing from pan to cool on a wire rack.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 52.8 g, Cholesterol 56 mg, Fat 12.9 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 533 mg, Sugar 25.3 g
SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease 16-cup tube pan.
- Dust with cake flour; tap out excess flour.
- Sift flour, baking powder 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.
- Add eggs 1 at a time, beating just until combined after each addition.
- Beat in lemon juice and peel.
- Using rubber spatula, mix in dry ingredients.
- Mix in sour cream.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes.
- Cut around cake in pan.
- Turn out cake.
- Carefully turn cake right side up on rack and cool completely.
- (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
LEMON POUNDCAKE
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy. The two together is a sort of perfection.
Provided by Molly O'Neill
Categories weekday, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
- Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 40 grams, TransFat 0 grams
MEYER LEMON POUND CAKE
A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
- Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
- Pour glaze on top of cakes and serve.
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
LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM
Provided by Michael Shrader
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Fourth of July Blackberry Strawberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
- Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
- Cut 1 cake crosswise into slices. Serve with berries and whipped cream.
LEMON WHIPPING CREAM POUND CAKE
This Lemon Whipping Cream Pound Cake is melt-in-your-mouth delicious! Super moist, soft, and has wonderful lemon flavor.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 14
Steps:
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
- Cream the butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
- Add the whipping cream, lemon juice, lemon extract, and lemon zest to a measuring cup or bowl.
- Add the flour mixture alternately with the whipping cream mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the whipping cream mixture.
- Pour or spoon the batter into a prepared tube pan.
- Bake at 325 degrees for 60-65 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
- Combine sugar and lemon juice in a bowl and stir until smooth.
- Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top.
LEMON POUND CAKE
Who doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness?&emdash;Flora Valdez, San Bernadino, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 231 calories, Fat 7g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 6g protein.
LEMON POUND CAKE
According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.
Provided by Vallery Lomas
Categories dessert
Time 1h40m
Yield 8 to 12 servings
Number Of Ingredients 11
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.
CREAM POUND CAKE
This was my grandmother's favorite cake to make. My mother made it a lot, too, and now I do. It can be sliced thin and topped with strawberries (or any fruit) and whipped cream for a super dessert.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. , Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
CHEATING LEMON POUND CAKE
Make and share this Cheating Lemon Pound Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 4
Steps:
- In mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes.
- Pour into a greased and floured, 1- inch fluted tube pan. Bake at 350°F for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.
AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE
This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.
Provided by Nancy Zimmerman
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g
LEMON POUND CAKE WITH LEMON SYRUP
Make and share this Lemon Pound Cake with Lemon Syrup recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Beat the sugar and butter together until light and fluffy.
- Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
- Add the flour, baking soda, and nutmeg and beat until smooth.
- Pour into a greased and floured loaf pan.
- Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Spoon the warm lemon syrup over the cake, allowing it to soak in.
- Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
- Cool slightly before pouring over cake.
Nutrition Facts : Calories 435.2, Fat 17.9, SaturatedFat 11.1, Cholesterol 43.1, Sodium 275.8, Carbohydrate 63.2, Fiber 1.1, Sugar 31.7, Protein 6.5
LEMON SOUR CREAM POUND CAKE
The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.
Provided by Alan in SW Florida
Categories Dessert
Time 1h45m
Yield 1 10-inch cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
- Drizzle evenly with Lemon Glaze.
- Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.
Nutrition Facts : Calories 669.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 172.8, Sodium 315.1, Carbohydrate 102, Fiber 1, Sugar 72.9, Protein 8.3
More about "pound cake with lemon cream food"
REAL SOUTHERN LEMON POUND CAKE RECIPE - DIVAS CAN …
From divascancook.com
LEMON CREAM CHEESE POUND CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SOUTHERN LEMON POUND CAKE | I HEART RECIPES
From iheartrecipes.com
10 BEST POUND CAKE WITH LEMON CAKE MIX RECIPES
From yummly.com
EASY LEMON POUND CAKE WITH LEMON GLAZE - SOUTHERN …
From southernfoodandfun.com
VELVETY SMOOTH LEMON POUND CAKE - DEVOUR DINNER
From devourdinner.com
10 BEST LEMON CREAM CHEESE POUND CAKE RECIPES
From yummly.com
RECIPE: LEMON POUND CAKE | DUNCAN HINES CANADA®
From duncanhines.ca
HOMEMADE LEMON POUND CAKE | I HEART RECIPES
From iheartrecipes.com
LEMON SOUR CREAM POUND CAKE RECIPE | WILTON
From wilton.com
LEMON POUND CAKE RECIPE - BAKING A MOMENT
From bakingamoment.com
LEMON POUND CAKE - KUALI
From kuali.com
LEMON AND SOUR CREAM POUND CAKE WITH LEMON GLAZE
From bakerstable.net
ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE FROSTING
From letsdishrecipes.com
IRRESISTIBLY EASY LEMON POUND CAKE | FLOUR ON MY FINGERS
From flouronmyfingers.com
PERFECT SOUR CREAM LEMON POUND CAKE - ITALIAN FOOD FOREVER
From italianfoodforever.com
LEMON CREAM CHEESE POUND CAKE - BEYOND THE BUTTER
From beyondthebutter.com
LEMON SOUR CREAM POUND CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SECRET RECIPE LEMON POUND CAKE WITH CAKE MIX AND SOUR CREAM
From cakedecorist.com
CLASSIC LEMON POUND CAKE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
LEMON POUND CAKE RECIPE (BOX CAKE MIX STARBUCKS COPYCAT)
From allthingsmamma.com
LEMON POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
7UP POUND CAKE (A LEMON LIME CAKE RECIPE) - MY CAKE SCHOOL
From mycakeschool.com
PERFECT LEMON POUND CAKE - THE BUSY BAKER
From thebusybaker.ca
PAULA DEEN'S LEMON SOUR CREAM POUND CAKE RECIPE - THEFOODXP
From thefoodxp.com
OLD FASHIONED LEMON POUND CAKE WITH FROSTING
From simplydeliziousbaking.com
LEMON SOUR CREAM POUND CAKE WITH CAKE MIX 2021
From pvkngcchittoor.info
LEMON SOUR CREAM POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
10 BEST LEMON CREAM CHEESE POUND CAKE RECIPES
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love