LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
AUNT TC'S LEMON-LIME SODA CAKE
Provided by Kardea Brown
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a fluted 10- to 12-cup Bundt pan.
- Beat the granulated sugar and butter together in a bowl with an electric mixer until creamy and smooth, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the flour 1 cup at a time, blending well after each addition, until the batter is smooth; stir in the lemon extract. Mix the lemon-lime soda into the batter and pour into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
- For the glaze: Beat the confectioners' sugar, milk, lemon-lime soda and extracts together in a bowl with an electric mixer on medium speed until the glaze is smooth.
- Pierce holes in the cake with a skewer. Pour 1/4 cup glaze over the cake. Flip the cake onto a serving plate to remove from the pan, then pour the remaining glaze on top. The cake can be served immediately, but tastes even better the longer it sits.
AUNT FRANCES' LEMONADE
My sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in her refrigerator. It makes a refreshing drink after a hot day of running around. -Debbie Reinhart, New Cumberland, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 16 servings (1 gallon).
Number Of Ingredients 5
Steps:
- Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container. , Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juice mixture; mix well. Store in the refrigerator. Serve over ice with fruit slices.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
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
AUNT TOOTSIE'S LEMON CAKE
My dear old Aunt Tootsie got this recipe somewhere at some point in time, but it became "Aunt Tootsie's Lemon Cake" because it is so delicious she always baked us one at every visit.
Provided by Mary Austin
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Mix all ingredients nad pour into greased and floured bundt pan.
- Bake for 40 minutes.
- Punch holes in warm cake and pour glaze over it. Leave in pan until cool. Sift powdered sugar on top.
Nutrition Facts : Calories 602.6, Fat 26.7, SaturatedFat 5.1, Cholesterol 91.7, Sodium 532.8, Carbohydrate 88.3, Fiber 0.6, Sugar 58, Protein 4.9
DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE
The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora Charles's aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Ms. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.
Provided by Kim Severson
Categories cakes, dessert
Time 1h30m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
- In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
- Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
- In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
- Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
- Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
- Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.
AUNT MARGARET'S LEMON CREAM SPONGECAKE
Provided by Moira M. Robertson
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Summer Gourmet New Mexico
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and grease and flour a 7- to 8-inch round cake pan, knocking out excess flour.
- In a large bowl with an electric mixer beat 1/3 cup plus 1 tablespoon granulated sugar and eggs until thick and pale and beat in vanilla. Into a small bowl sift together flour and cornstarch and fold into egg mixture. Gently fold in butter until combined well.
- Pour batter into cake pan and bake in middle of oven 20 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
- With a serrated knife halve cake horizontally and spread bottom layer with lemon curd. Beat cream with confectioners' sugar until it just holds stiff peaks and spread on top of lemon curd. Top cream with remaining cake layer and sprinkle top of cake with remaining tablespoon granulated sugar.
AUNT ESTHER'S SECRET RUM CAKE RECIPE
I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.
Provided by VivaLaVaites
Categories Dessert
Time 3h
Yield 1 slice, 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6
AUNT ESTHER'S LEMON CAKE
Number Of Ingredients 9
Steps:
- Add jello and cake mix together. Mix and bake as directed on cake pkg. When cake is finished baking, poke many holes in top of cake with a toothpick. Mix glaze and pour over warm cake.
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