EASY LEMON POUND CAKE
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
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
KYLE'S LEMON POUND CAKE WITH REBA'S ROYAL GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 3h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside.
- In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more.
- Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
- Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
- Drizzle with Reba's Royal Glaze before serving.
- Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.
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.
LEMON POUND CAKE IS THE PERFECT DESSERT TO MAKE THIS WEEKEND
The best part of lemon pound cake is arguably the deliciously bright and citrusy glaze that goes on top, and this recipe has plenty of it!
Categories dessert
Time 2h
Yield 16 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again.
- Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely.
- For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.
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.
TREVA'S LEMON POUND CAKE
Make and share this Treva's Lemon Pound Cake recipe from Food.com.
Provided by Richard-NYC
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a large bowl with an electric mixer until blended.
- Pour batter into prepared tube pan.
- Bake at 350 for 50-60 minutes.
- Enjoy.
Nutrition Facts : Calories 451.5, Fat 23.5, SaturatedFat 3.9, Cholesterol 107, Sodium 520.8, Carbohydrate 54.7, Fiber 0.7, Sugar 27.8, Protein 6
LEMON POUNDCAKE
This recipe came to The Times in 2001 in an article by the chef Bill Yosses, who would go on to become the executive pastry chef for the Obama White House. He learned it, he wrote, in France, from a pastry chef named Jacques Mahou at Au Vieux Four in Tours. "He had a special technique," Yosses wrote. "Instead of brushing the cake with a sweet syrup, Jacques immersed his in a lemon syrup bath. Then he gently squeezed the cake like a sponge. It was a tricky maneuver since the warm loaf was apt to fall apart -- you have to cradle it gently, and apply just a little bit of pressure -- but it's worth the extra care. The cake absorbs a lot more liquid, which moistens the interior and intensifies the citrus flavor." In addition, Yosses added lemon segments to the batter. "The fruit evaporates, leaving behind powerful little pockets of lemon," he wrote. "It makes a major difference. The lemon segments, combined with the syrup, also help preserve the cake. Well wrapped and stored in the refrigerator, it keeps for 7 to 10 days"
Provided by Sam Sifton
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
- Sift flour, superfine sugar and baking powder into the bowl of an electric mixer. Begin mixing on low speed, then add crème fraîche or cream. Increase speed to medium, and beat in eggs, one at a time, then butter. Gently fold lemon segments and juices and 3 tablespoons zest into batter. Scrape into pan, and bake 15 minutes. Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer. Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
- Meanwhile, juice the remaining 6 lemons. Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
- When cake is done, put pan on a wire rack for 30 minutes. Raise oven to 350 degrees. Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes. Cool on a rack.
- To serve, lightly toast 1/2-inch slices of the cake. If desired, put raspberry coulis on each serving plate. Place two slices of cake on top and a scoop of mint ice on top of cake.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 8 grams, Carbohydrate 121 grams, Fat 24 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 136 milligrams, Sugar 83 grams, TransFat 1 gram
TERESA'S LEMON POUND CAKE
The one and only dessert that my boyfriend literally BEGS me to make! (and he's not a big 'dessert' eater..but this is the exception to his rule !) Lemon flavor is refreshing, but not overpowering..we love this one!
Provided by TGirl
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- DIRECTIONS FOR CAKE: Preheat oven to 350.
- Beat eggs until smooth and creamy.
- Add remaining cake ingredients and beat for 10 minutes (yes, you need to beat it for the whole 10 minutes!) Bake in ungreased bundt or tube pan at 350 degrees for 55 minutes,or until toothpick comes out clean.
- Cool and remove from pan.
- DIRECTIONS FOR ICING: Mix juice and sugar in small pot until*just* boiling.
- Prick holes in top of cooled cake.
- Drizzle hot glaze over cake.
Nutrition Facts : Calories 540.7, Fat 28.4, SaturatedFat 4.3, Cholesterol 107.1, Sodium 466, Carbohydrate 66.7, Fiber 0.7, Sugar 43.4, Protein 6
ULTIMATE LEMON POUND CAKE
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
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!
TRIPLE LEMON POUND CAKE
Although I have collected many pound cake recipes, this is my favorite. I took a classic pound cake recipe and added a couple of ingredients. This is a crowd pleaser; one person ate three slices, and took some home as well. I usually have to bake this longer than the recipe indicates; it will depend on your oven. You may freeze individually wrapped slices for unexpected company.
Provided by Richmond Baker
Categories Dessert
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.
- Sift together flour, baking powder, and salt.
- Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
- Add extracts to batter.
- Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before rremoving cake from pan.
Nutrition Facts : Calories 431.4, Fat 25.8, SaturatedFat 13.1, Cholesterol 103.4, Sodium 192.9, Carbohydrate 46.9, Fiber 0.6, Sugar 30.2, Protein 4.3
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