TASTE-OF-SUMMER LIGHT POUND CAKE
This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. -Jill Bellrose, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.
Nutrition Facts : Calories 276 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
SUMMER POUND CAKE
This delicious summer desert tastes great with other summer fruits or berries, depending what you have on hand. This is very good plain dusted with sugar or served with vanilla ice cream. Recipe source: Bon Appetit (July 1986)
Provided by ellie_
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Spray a bundt pan with cooking spray and dust with flour.
- Set aside.
- Preheat oven to 300- degrees F.
- Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
- Scrape down sides of work bowl.
- Add butter pieces and juice through food tube, blend for 1 minute.
- Scrape down sides of work bowl.
- Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
- Toss fruit with remaining flour in a large bowl.
- Fold batter into fruit mixture.
- Pour into prepared pan, spreading evenly.
- Bake for 1 hour 25 minutes or cake tests done with toothpick.
- Cool in pan for 5 minutes before inverting and cooling completly.
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
SUMMER FRUIT TRIFLE
This simple, light dessert is great for picnics or barbecues. I made it for a cookout recently and it didn't last long. You can easily substitute different fruit based on what you have on hand.
Provided by K.Glavin
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 38.2 g, Cholesterol 4.5 mg, Fat 1.6 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 311.4 mg, Sugar 16.7 g
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
TRIPLE BERRY SUMMER BUTTERMILK BUNDT CAKE
This recipe came from SmittenKitchen.com, one of my favourite food blogs... and she's adapted it from Rustic Fruit Desserts. All I know is that it's delicious! It's the perfect summer cake, a light tasting lemon-kissed, berry wonder - the perfect use for the plentiful berries available this time of year. Make it for dessert, and enjoy it for breakfast the next day. Use fresh berries when available, frozen are ok, too. Feel free to use whatever berries are in season, or whichever you prefer. When I made it, I left the glaze off, and sprinkled it lightly with powdered sugar. Delish.
Provided by Katzen
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
- In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to. In the bowl where you'd mixed your dry ingredients, toss the berries with the 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
- Spread cake batter - you might find it easier to plop it in the pan in large spoonfuls, because it's so thick - in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
- Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you'd like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
- *Note: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you're really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance.
More about "summer pound cake food"
5 SUMMERY POUND CAKE RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
Author Lauren Tom
THESE SUMMER POUND CAKES ARE EVERYTHING WE'RE LOVING …
From southernliving.com
Estimated Reading Time 2 mins
ROBINHOOD | CHERRY POUND CAKE
From robinhood.ca
A LIGHT LEMON CAKE FOR SUMMER - THE NEW YORK TIMES
From nytimes.com
DIG IN TO FRUITY, FRESH SUMMER BOWL CAKE | FOOD AND WINE ...
From thetimes-tribune.com
RECIPE MAKEOVER: LIGHTER SUMMER POUND CAKE | HEALTH.COM
From afterthuglife.com
DOUBLE-DECKER MERINGUE CAKE WITH SUMMER ... - FOOD & WINE
From foodandwine.com
40 SUMMER CAKES AND PIES TO SERVE ALL SEASON - SOUTHERN …
From southernliving.com
RECIPE: EASY PLUM POUND CAKE - THE GLOBE AND MAIL
From theglobeandmail.com
SUMMER CAKE RECIPES: 40 OF OUR BEST SEASONAL TREATS
From tasteofhome.com
SUMMER BERRY TRIFLE - MY FOOD AND FAMILY
From myfoodandfamily.com
SUMMER BERRY TRIFLE - FOOD DOLLS
From fooddolls.com
GEORGE HIRSCH - CHEF AND LIFESTYLE TV / RADIO HOST ...
From chefgeorgehirsch.com
SWEET CORN POUND CAKE: A UNIQUE SUMMER RECIPE - FOOD NEWS
From foodnewsnews.com
7 ICEBOX CAKES TO MAKE THIS SUMMER | FOOD & WINE
From foodandwine.com
STRAWBERRY PIE POUND CAKE - A LATTE FOOD
From alattefood.com
20 BEST SUMMER CAKES - ALLRECIPES
From allrecipes.com
SUMMER GRILLING SEND-OFF | VALERIE'S HOME COOKING | FOOD ...
From foodnetwork.com
SUMMER POUND CAKE - TRIM HEALTHY MAMA 'S' 'NSI' - MY ...
From pinterest.ca
CLASSIC POUND CAKE (TIPS FOR A PERFECT, MOIST POUND CAKE ...
From theflavorbender.com
26 SUMMER SIDES IDEAS | FOOD, FAVORITE RECIPES, COOKING
From pinterest.com
TASTE-OF-SUMMER LIGHT POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SUMMER SQUASH POUND CAKE - HEDONISMONLINE
From hedonismonline.com
THE POUND CAKE: ITS HISTORY AND WHAT MAKES IT ... - NDTV FOOD
From food.ndtv.com
SUMMER BERRIES POUND CAKE - DIXIE CRYSTALS
From dixiecrystals.com
STRAWBERRY POUND CAKE RECIPE - KITCHN
From thekitchn.com
STRAWBERRY POUND CAKE - MY CAKE SCHOOL
From mycakeschool.com
DAIRY-FREE SUMMER BERRY, LEMON AND TAHINI POUND CAKE
From foodnetwork.ca
SUMMER POUND CAKE RECIPE - CHEF DEBRA PONZEK ~ AUX DELICES ...
From pinterest.ca
CORN POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUMMER SWEETS: PEACH ALMOND POUND CAKE - FOOD REPUBLIC
From foodrepublic.com
SUMMER POUND CAKE | FOOD.COM | RECIPE | POUND CAKE, FOOD ...
From pinterest.com
EASY BERRY POUND CAKE TRIFLE RECIPE | COOKIES & CUPS
From cookiesandcups.com
A SIMPLE, SPARKLY SUMMER POUND CAKE
From msn.com
SUMMER BAKING: POUND CAKE
BERRY TRIFLE: A NO-BAKE MIXED BERRY SUMMER DESSERT
From amandascookin.com
SUMMER BERRY TRIFLE MASON JAR DESSERT - MY TURN FOR US
From myturnforus.com
SUMMER CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SOUTHERN BUTTER POUND CAKE - DIVAS CAN COOK
From divascancook.com
MIXED BERRY TRIFLE (BETTER THAN RACHEL GREEN'S!) - DINNER ...
From dinnerthendessert.com
STRAWBERRY RUM POUND CAKE RECIPE - FOOD FANATIC
From foodfanatic.com
SUMMER POUND CAKE HATS - EASY HOME MEALS
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