Golden Lemon Pound Cake Recipes

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GOLDEN POUND CAKE



Golden Pound Cake image

Moist, refreshing and lemon-flavored, this sunshiny cake just couldn't be much quicker to put together! It's a summer favorite with us. I sometimes substitute orange cake mix and a can of orange soda for a flavorful variation. -Vicki Boyd, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
3/4 cup canola oil
1 can (12 ounces) Mountain Dew
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, eggs, oil and soda; beat on low speed 30 seconds. Beat on medium 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 363 calories, Fat 19g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

GOLDEN POUND CAKE



Golden Pound Cake image

Provided by Guy Fieri

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 17

1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 cups cake flour
2 tablespoons all-purpose flour
1/2 cup buttermilk
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 cup Cranberry Citrus Glaze, recipe follows
2 cups cranberries (fresh or frozen)
1/4 cup water
1/2 cup sugar
2 oranges, zested and juiced
1 lemon, zested and juiced

Steps:

  • In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
  • Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
  • Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
  • Invert the cake onto a parchment lined cooling rack.
  • Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
  • Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
  • In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
  • Cook's Note: This glaze can be made ahead.

GOLDEN LEMON POUND CAKE



Golden Lemon Pound Cake image

This recipe is from a Land O' Lakes advertisement in the April 2007 issue of Gourmet magazine. It makes a beautiful, great tasting cake... perfect for dessert or brunch!

Provided by Dine Dish

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups sugar
1 cup butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon freshly grated lemon peel
1 tablespoon lemon juice
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 -2 tablespoon milk

Steps:

  • Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.
  • Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • Glaze:.
  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Nutrition Facts : Calories 344.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 84, Sodium 235.7, Carbohydrate 53.1, Fiber 0.7, Sugar 34.9, Protein 4.5

GLAZED LEMON TUBE CAKE



Glazed Lemon Tube Cake image

This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. -John Thompson, Vandalia, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 tablespoon grated lemon zest
GLAZE:
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.

Nutrition Facts : Calories 350 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 251mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

GOLDEN LEMON POUND CAKE



Golden Lemon Pound Cake image

Buttery, moist and truly a Land O'Lakes 'golden' recipe!

Provided by Allrecipes Member

Time 2h40m

Yield 16

Number Of Ingredients 13

2 cups sugar
1 cup LAND O LAKES® Butter, softened*
4 large eggs eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk**
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 ¼ cups powdered sugar
2 teaspoons lemon juice
1 tablespoon milk

Steps:

  • Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
  • Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
  • Spread batter into greased and floured 12-cup Bundt ® pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 53.6 g, Cholesterol 78.1 mg, Fat 13.1 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 271 mg, Sugar 35.4 g

GOLDEN POUND CAKE



Golden Pound Cake image

The perfect cake recipe-a classic in our kitchens.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 8

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 teaspoon almond extract
5 eggs
1 cup evaporated milk

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
  • Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg

GOLDEN LEMON POUND CAKE



Golden Lemon Pound Cake image

Buttery, moist and truly a Land O'Lakes 'golden' recipe!

Provided by Allrecipes Member

Time 2h40m

Yield 16

Number Of Ingredients 13

2 cups sugar
1 cup LAND O LAKES® Butter, softened*
4 large eggs eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk**
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 ¼ cups powdered sugar
2 teaspoons lemon juice
1 tablespoon milk

Steps:

  • Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
  • Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
  • Spread batter into greased and floured 12-cup Bundt ® pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 53.6 g, Cholesterol 78.1 mg, Fat 13.1 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 271 mg, Sugar 35.4 g

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Top Asked Questions

How do you make southern lemon pound cake?
Southern lemon pound cake made from scratch! Easy recipe that bakes up moist, tender with authentic lemon flavor. Uses fresh lemon juice and zest! 1 cup unsalted butter room tempt. Generously grease and flour a bundt pan. Set aside. Add vanilla extract and lemon extract. Mix in yogurt and buttermilk. Mix in lemon zest and lemon juice.
What are the ingredients in a lemon cake recipe?
Ingredients. 1 1 cup butter, softened. 2 3 cups sugar. 3 6 large eggs, room temperature. 4 5 tablespoons lemon juice. 5 1 tablespoon grated lemon zest. 6 1 teaspoon lemon extract. 7 3 cups all-purpose flour. 8 1/2 teaspoon baking soda. 9 1/4 teaspoon salt. 10 1-1/4 cups sour cream.
How do you glaze a pound cake?
Drizzle on an easy glaze, or simply sprinkle on some powdered sugar, to give your cake the perfect presentation. If you're craving pound cake, but don't want to hassle with pulling out a lot of ingredients, this is the recipe for you.
Can you add food coloring to lemon pound cake?
This southern lemon pound cake delivers nothing but good ol fashioned fresh lemon flavor. It’s not overpowering but you’ll def. know it’s there. If you want , you can add some yellow food coloring to boost the yellow color. Want a darker yellow lemon pound cake?

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