CITRUS POUND CAKE
Use both orange and lemon zest to brighten the flavor of this pound cake.
Provided by Food Network Kitchen
Time 4h
Yield 8-10
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
- Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
- Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
- Dust the cake with confectioners? sugar if using.
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
- Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Provided by Matt Ciampa
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams
CINNAMON-TOASTED POUND CAKE
This tasty dessert takes only minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Heat broiler, with rack 4 inches from heat. In a small bowl, combine frozen strawberries, thawed, 1 tablespoon sugar, and fresh lemon juice. In another small bowl, combine 4 teaspoons sugar and ground cinnamon.
- On a baking sheet, place pound cake in a single layer. Brush one side with 1 tablespoon butter, room temperature; sprinkle with half the cinnamon-sugar mixture. Flip and repeat. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and strawberries.
Nutrition Facts : Calories 298 g, Fat 15 g, Fiber 2 g, Protein 3 g
COLD OVEN POUND CAKE
Make and share this Cold Oven Pound Cake recipe from Food.com.
Provided by TansGram
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Do not preheat oven!
- Mix Crisco and butter; add sugar and eggs, one at a time, and milk.
- Beat after each ingredient and egg is added.
- Add flour, baking powder and salt to mixture.
- Add flavoring.
- Bake 1 hour and 10 minutes at 350°.
TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
- Stir the apricot preserves and amaretto in a small bowl to blend.
- Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
TOASTED POUND CAKE WITH CASHEW CARAMEL SAUCE
this is a simple, delicious dessert. presentation can make it look like you've slaved all day, when in fact it took you less than 15 minutes! borrowed from planters.com
Provided by Melanie2590
Categories Dessert
Time 11m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Toast pound cake in toaster oven or conventional oven.
- Place caramels and milk in large microwavable bowl.
- Microwave on HIGH 3 - 3 1/2 minutes (or until caramels are completely melted and mixture is well blended), stirring after each minute.
- Stir cashews into caramel.
- Stir well before spooning 2 tablespoons over toasted pound cake.
- Eat quickly so noone else can get to it!
Nutrition Facts : Calories 224.4, Fat 8.6, SaturatedFat 3.6, Cholesterol 45.1, Sodium 184.3, Carbohydrate 35.3, Fiber 0.2, Sugar 20.9, Protein 3.5
CLARA'S POUND CAKE
This old fashioned pound cake recipe was given to my mother by a close friend of hers. It has to be the best pound cake, bar none, that I have ever had. Whenever I make it to take somewhere, folks love it. When I made it just for us, it disappeared very quickly. Great by itself, w/ strawberries on the side, or toasted... Sometimes, I substitute 1 t lemon or almond extract for 1 of the t of vanilla... excellent! NOTE: Ovens vary considerably so I recommend checking for done-ness before removing from the oven. Lightly press the top of the cake with your finger. You should be able to tell whether or not the cake is done. You may have to continue baking for an additional 5 to 10 minutes.
Provided by Impera_Magna
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 10" tube pan with Crisco or butter and, instead of using flour to dust the pan, use powdered sugar to coat the greased pan. Set aside.
- Cream together butter and Crisco.
- Add sugar and mix well.
- Add eggs one at at time.
- Sift dry ingredients.
- Add alternately with milk and vanilla.
- Pour into prepared 10" tube pan.
- Bake at 300 degrees F for one hour.
- Turn oven up to 325 degrees F and bake for 15 additional minutes.
TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO
Make and share this Toasted Pound Cake With Mascarpone and Amaretto recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
- Stir the apricot preserves and amaretto in a small bowl to blend.
- Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
Nutrition Facts : Calories 317.6, Fat 12.2, SaturatedFat 6.1, Cholesterol 113.1, Sodium 219.8, Carbohydrate 51.5, Fiber 0.8, Sugar 14.9, Protein 3.9
TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE
Categories Cake Chocolate Dessert Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
- Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
- Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.
COCONUT CITRUS LAYER CAKE
Make a showstopper holiday treat: tender white cake layered with tangy grapefruit curd and topped with fluffy cream cheese frosting. To make it more spectacular add a little toasted coconut and some citrus garnishes. Your guests will never guess you started with a convenient boxed mix. -Carmell Childs, Ferron, UT
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.
Nutrition Facts : Calories 481 calories, Fat 25g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES
Toasted angel food cake with laughing strawberries and lemon cream cheese frosting is light, fluffy, fun, and so yummy!
Provided by Culinary Envy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
- Sift half the fine sugar, cake flour, and salt together in a bowl.
- Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
- Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
- Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
- Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
- Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
- Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
- Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
- Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 84.9 g, Cholesterol 46.1 mg, Fat 16 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 9.8 g, Sodium 233.7 mg, Sugar 71 g
RICH DECADENT POUND CAKE
This was my Grandmother's recipe for old-fashioned pound cake. It is rich and delicious. Found the recipe again after searching her recipe cards (LOTS of them) and made it today. YUM. Excellent with fresh strawberries and whipped cream OR toasted and buttered for a morning delicacy. Prep time includes time to let butter and eggs come to room temperature.
Provided by kayc1218
Categories Breakfast
Time 3h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
- Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
- Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
- Add eggs one at a time, beating for 2 full minutes after each egg is added.
- Slowly add flour and mix just until blended. Add vanilla and salt.
- Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
- Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.
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