Besteverlemonpoundcake Recipes

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LEMON POUND CAKE RECIPE



Lemon Pound Cake Recipe image

If you love lemon, you've gotta try this lemon pound cake recipe! Just bursting with tangy lemon flavor, and so moist! Made with all butter, for a velvety texture that practically melts in your mouth.

Provided by Allie {Baking A Moment}

Categories     Dessert

Time 1h35m

Number Of Ingredients 9

2 1/2 cups unsalted butter, (softened)
3 cups granulated sugar
6 large eggs
2 teaspoons lemon extract
1/4 cup lemon juice ((from about 2 lemons))
2 tablespoons lemon zest
3 cups cake flour
2 teaspoons kosher salt
1 tablespoon powdered sugar ((for garnish))

Steps:

  • Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.
  • In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes).
  • Beat in the eggs, one at a time, until incorporated.
  • Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
  • Add the flour and salt, mixing on medium speed until just barely incorporated.
  • Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
  • Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
  • Dust with powdered sugar, for garnish

Nutrition Facts : Calories 510 kcal, Carbohydrate 55 g, Protein 5 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 137 mg, Sodium 318 mg, Sugar 38 g, ServingSize 1 serving

BEST EVER LEMON POUND CAKE



Best Ever Lemon Pound Cake image

The juice of two lemons, low fat buttermilk, and glaze, make this pound cake the moistest I have ever tasted!

Provided by Sugar Dumpling

Categories     Dessert

Time 1h15m

Yield 1 loaf cake, 8 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
1 cup granulated sugar
3 eggs
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup lemon juice
1 tablespoon lemon zest
1 cup powdered sugar
1/3 cup lemon juice

Steps:

  • Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. In medium bowl, sift the flour, baking powder and salt together. Set aside. In another bowl, cream butter and sugar together. Add eggs, one at a time, mixing well after each addition. Mix buttermilk and lemon juice together in another bowl. Alternately add the dry ingredients and the wet ingredients to the butter and sugar mixture. Add lemon zest and mix, just until smooth. Pour into loaf pan and bake for 55-60 minutes or until tester comes out clean. Cool cake for ten minutes. Mix the powdered sugar and 1/3 cup of lemon juice glaze together with a whisk. Make a few holes in cake with a toothpick and pour glaze over cake. Store the cake covered in the refrigerator after serving.

OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

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