HEAVENLY LEMON CAKE
Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!
Provided by Christina
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
- Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
- Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
- Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 45.5 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 167.6 mg, Sugar 29.4 g
ICED LEMON POUND CAKE
This simple lemon pound cake is buttery moist, rich, and tastes incredible under a thick layer of lemon glaze.
Provided by Sally
Categories Cake
Time 3h15m
Number Of Ingredients 13
Steps:
- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
- With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is thick.
- Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes, tenting the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don't be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.
- Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
- Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
POUND CAKES FROM HEAVEN
Make and share this Pound Cakes from Heaven recipe from Food.com.
Provided by sandraleegarth
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
- Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
- Gradually add sugar and beat for an additional minute.
- Add eggs, one at a time, beating just until the yolk disappears.
- Combine flour, baking powder and salt.
- Then combine evaporated milk and heavy cream.
- Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
- Stir in vanilla and almond extract and pour batter into prepared pan.
- Bake for 60-75 minutes or until the cake tests done.
- Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
- Serve plain, dust with powdered sugar or serve with whipped cream and berries.
Nutrition Facts : Calories 1218.8, Fat 62.2, SaturatedFat 37.7, Cholesterol 320.1, Sodium 260.6, Carbohydrate 151.9, Fiber 1.7, Sugar 100.8, Protein 14.3
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
HEAVENLY LEMON CAKE
Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!
Provided by Christina
Categories Lemon Desserts
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
- Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
- Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
- Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 45.5 g, Cholesterol 87.2 mg, Fat 16.8 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 167.6 mg, Sugar 29.4 g
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