Lemon Cream Pound Cake Recipes

EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE

Steps:

• Preheat oven to 325°.
• Spray a Bundt pan with nonstick spray and set aside.
• Cream together softened Butter and Sugar.
• Add Eggs, one at a time and beat,then add Sour Cream.
• Sift Flour and Soda together and add next along with the Instant Pudding.
• Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
• Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
• Warning! Some oven temperatures may vary so keep an eye on this one!
• Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
• Enjoy!

LEMON LOVER'S POUND CAKE

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.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

LEMON-CREAM CHEESE POUND CAKE

Steps:

• Heat oven to 325 degrees.
• Grease and flour bundt cake pan.
• Beat sugar, margarine and cream cheese on large bowl until fluffy.
• Beat in lemon juice, vanilla, extracts and salt.
• Add eggs, one at time, beating after each addition.
• Add flour; beat until smooth.
• Spread in pan.
• Bake about 90 minutes or until golden brown and toothpick inserted near the center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.
• Spread lemon glaze over cake, allowing some to drizzle down side.
• For glaze - mix all ingredients until smooth.

LEMON CREAM POUND CAKE

Steps:

• Preheat the oven to 350 F and line a 9x5 baking pan with parchment paper.
• In a medium sized bowl, sift together the cake flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar (and oil, if using) for 4-5 minutes until the mixture has lightened up in color. Beat in the eggs, one at a time until the mixture is smooth and shiny, making sure to scrape down the sides of your bowl as necessary.
• Add in the lemon zest and juice and the vanilla, then slowly drizzle in the heavy cream and mix until smooth and satiny.
• Add the dry ingredients into the wet and gently fold the two mixtures together using a spatula. Make sure to not over mix the batter; it is okay to have some lumps and some small dry patches. Transfer this batter into the prepared baking tin and bake in the oven for 45-60 minutes, until a toothpick comes out clean or until the cake springs back to the touch.
• Let the cake cool in the pan for about 10 minutes, then remove it to cool on a wire rack until the cake is room temperature (if you can wait that long). At this point, slice it up, add some whipped cream and berries, enjoy it with an extra pat of butter or serve it plain in all it's delicious glory!

LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.