Kyles Lemon Pound Cake With Rebas Royal Glaze Recipes

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COLD OVEN POUNDCAKE



Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
  • Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
  • Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

KYLE'S LEMON POUND CAKE



Kyle's Lemon Pound Cake image

My nephew Kyle requests this cake every year on his birthday. You know that if this is a twelve-year-old boy's favorite cake, it's gotta be good!

Yield Serves 12

Number Of Ingredients 12

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup vegetable shortening
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 cup buttermilk, well shaken

Steps:

  • Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
  • Sift the flour together with the baking soda, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and shortening together until creamy, about 2 minutes. Add the sugar and beat an additional 5 minutes.
  • Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla, lemon juice, and zest.
  • Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn the cake out of the pan while it is still warm. Cool completely on a wire rack.
  • This cake is also good drizzled with Fresh Strawberry Sauce (page 180).

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