Triple Lemon Pound Cake Food

TRIPLE LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

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.

TRIPLE LIME BUNDT CAKE

Steps:

• To make the cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
• Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the whipped-up egg whites into the heavy batter. Repeat with the rest of the egg whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and puffier. Don't overmix, or you will remove the puff effect from the beaten egg whites.
• Preheat the oven to 350 degrees F. Butter the sides and bottom of a 14-cup bundt pan and lightly coat with all-purpose flour. Shake out any extra flour. Pour the batter into the prepared mold and bake in the oven about 1 hour and 10 minutes, or until the cake is golden brown on top, seems beautifully puffed up and a toothpick comes out moist but not wet. Remove from the oven. Let cool for at least 10 minutes.
• To make the lime syrup: Combine the lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until the sugar has dissolved.
• Run the tip of a knife around the edges of the cake. Place an inverted platter or board on top of the bundt pan. Invert to release the cake. With a toothpick or wooden skewer, poke holes all over its surface, going as deep as the toothpick will go--I poke at least 100 times! Pour half the lime syrup evenly over the cake. Let it absorb for a few minutes. Pour over the rest of the syrup and let it sit for a few minutes, while you make the glaze.
• To make the lime glaze: In a small mixing bowl, using a small whisk or fork, combine the lime juice with the vanilla and confectioners' sugar until thoroughly mixed. With a tablespoon, add half the glaze, one tablespoon at a time, over the cake, slowly so it absorbs and coats the cake. Wait a few minutes and add the rest of the glaze. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Grate some fresh lime zest over the top.
• If there is any leftover, cover so it will remain moist -- it usually becomes more moist after a day or two.

LEMON POUND CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

OLD-FASHIONED LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

ULTIMATE LEMON POUND CAKE

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-LAYER LEMON CAKE

Steps:

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

EASY LEMON POUND CAKE

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.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
• Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
• Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
• Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• Let cake cool, remove from pan and sprinkle with Powdered Sugar.

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

EASIEST LEMONY POUND CAKE

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.

MEAN CHEF'S TRIPLE LEMON LAYER CAKE

Steps:

• Preheat oven to 350F; position rack in middle of oven.
• Crease and flour two 8x2-inch round cake pans.
• Sift flour, baking powder and salt together.
• Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
• Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
• Add remaining 1 1/2 cups sugar and beat until smooth.
• Beat in 1/4 of the milk until just blended.
• On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
• Beat until just blended.
• In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
• Add 1/4 of the whites to batter and fold in with a whisk or spatula.
• Fold in remaining white 1/4 at a time.
• Divide batter evenly between cake pans and smooth tops.
• Bake until tester in center comes out clean- about 35-40 minutes.
• Let cool for 10 minutes, remove from pans and cool completely on rack.
• Cut each cake in half horizontally using a long serrated knife.
• Place one layer on a serving plate, cut side up.
• Spread with 1/3 cup of chilled lemon curd.
• Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
• Top with fourth cake layer.
• Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
• Chill to firm crumb coat for about 30 minutes.
• Spread remaining frosting decoratively over sides and top of cake.
• Scatter top with lemon zest as garnish.
• TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
• Add confectioners sugar in batches and beat until light and fluffy.
• Add lemon juice and beat for 1 minute.
• Can be made a couple of hours ahead and kept covered at cool room temperature.

OLD FASHIONED TRIPLE LEMON CAKE

Steps:

• Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
• Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
• Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
• Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
• Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.

TRIPLE LEMON RIPPLE CAKE

Steps:

• Prepare the filling by beating the cream cheese and sugar in a bowl.
• Beat in the egg until the mixture is fluffy.
• Add the flour until well blended and stir in the lemon juice.
• Set aside.
• Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
• Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
• Add the lemon juice and beat just until blended in.
• Combine the dry ingredients& add to creamed mixture alternately with the milk.
• Pour half of batter into the prepared pan.
• Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
• Gently swirl a knife through the batter a few times to make a swirl.
• Bake for 50-60 minutes until cake pulls away from the side of the pan.
• Cool in the pan for 10 minutes, then turn out and cool completely.
• Prepare the glaze by stirring the 2 tbs.
• of lemon juice into the confectioner's sugar and blending until smooth.
• Drizzle over the cooled cake.