LEMON GLAZED POUND CAKE
I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!
Provided by Hazeleyes
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour a large bundt pan.
- In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
- Add the eggs one at a time.
- Stir in the lemon zest.
- Sift the flour, baking powder, baking soda and salt in a small bowl.
- In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
- Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
- Pour batter into prepared bundt pan.
- Bake for 50 minutes or until cake tests done with a toothpick.
- Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
- When cake is done, let cool for 10 minutes and remove from the pan.
- Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
- For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.
Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON GLAZE FOR GLAZED LEMON POUND CAKE
Use this lemon glaze with our Glazed Lemon Pound Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
GLAZED LEMON POUND CAKE LOAF
Steps:
- Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes) or butter and coat lightly with flour. Line prepared pan with parchment paper, leaving overhang on two sides. Set aside.
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in one egg at a time, scraping bowl as needed. Mix in vanilla, optional lemon extract, lemon zest, baking powder and salt. Alternate additions of flour, lemon juice and sour cream until fully combined and no streaks remain.
- Carefully pour batter into prepared loaf pan. Use an offset spatula to level off the top.
- Bake at 350°F for 15 minutes, then reduce temperature to 325°F. Continue to bake for an additional 50-60 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
- Cool in pan for 10-15 minutes. Using parchment overhang, carefully pull up and outwards. Transfer loaf to a wire rack to cool completely. When cool, remove loaf from parchment paper. Allow loaf to rest on a wire rack placed on top of a large baking sheet. This will catch any glaze that drips.
- Prepare glaze. In a medium bowl, beat together powdered sugar and lemon juice until smooth. Slowly pour or spoon glaze over the top of the loaf cake. Use an offset spatula to smooth out the glaze and spread evenly. Allow loaf cake to rest until glaze has set completely.
- Slice and store remaining slices in an airtight container for up to several days.
LEMON GLAZED POUND CAKE -- LOAF SIZE!
Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
- Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
- In a medium bowl, combine the flour, baking powder and salt.
- In a mixer cream the butter, sugar, and lemon zest.
- 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 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), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
- 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 wax paper.
- Lemon Glaze:.
- Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
- Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
- 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.
- Serve at room temperature, in thin slices.
GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY
Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice
Provided by Addison Anderson
Categories Desserts
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
- Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.
More about "lemon glazed pound cake loaf size recipes"
GLAZED LEMON POUND CAKE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (129)Total Time 1 hr 5 minsCategory Dessert, SnackCalories 290 per serving
- Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
- Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
LEMON POUND CAKE WITH GLAZE RECIPE | LAND O’LAKES
From landolakes.com
GLAZED LEMON POUND CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
LEMON LOAF POUND CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
OLD FASHIONED LEMON GLAZED POUND CAKE RECIPE
From videoculinary.com
LEMON POUND CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
ICED LEMON LOAF HALF POUND CAKE RECIPE - CALL ME PMC
From callmepmc.com
GLAZED LEMON POUND CAKE - SCHECKEATS
From scheckeats.com
LEMON-GLAZED POUND CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
SIMPLE LEMON POUND CAKE LOAF WITH LEMON GLAZE - BELULA
From cookwithbelula.com
GLAZED LEMON POUND CAKE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
ICED LEMON POUND CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GLAZED LEMON POUND CAKE - MUST LOVE HOME
From mustlovehome.com
LEMON POUND CAKE RECIPE {GLAZED LEMON LOAF} - FOOD HOUSE
From foodhousehome.com
GLAZED LEMON POUND CAKE RECIPE - CHICCA FOOD
From chiccafood.com
MOIST LEMON GLAZED POUND CAKE | DUDE THAT COOKZ
From dudethatcookz.com
GLAZED LEMON POUND CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PERFECTLY GLAZED LEMON POUND CAKE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
GLAZED LEMON POUND CAKE - CANADIAN LIVING
From canadianliving.com
GLAZED LEMON POUND CAKE RECIPE | REAL SIMPLE
From realsimple.com
LEMON LOAF CAKE WITH LEMON GLAZE - LEMON BLOSSOMS
From lemonblossoms.com
HOW TO MAKE GLAZED LEMON LOAF CAKE, QUICK AND EASY GLAZED …
From ruchiskitchen.com
GLAZED LEMON POUND CAKE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
ROBINHOOD | GLAZED LEMON LOAF
From robinhood.ca
HOW TO PREPARE HOMEMADE LEMON POUND CAKE WITH LEMON GLAZE
From supertcc.com
GLAZED LEMON POUND CAKE - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
LEMON POUND CAKE LOAF - NINA KNEADS TO BAKE
From ninakneadstobake.com
GLAZED LEMON LOAF CAKE RECIPE - SAVORY NOTHINGS
From savorynothings.com
GLAZED LEMON POUND CAKE LOAF – RUMBLY IN MY TUMBLY
From rumblytumbly.com
LEMON LOAF POUND CAKE (BETTER THAN STARBUCKS!) - HANDLE THE HEAT
From handletheheat.com
LEMON POUND CAKE - THE CHUNKY CHEF
From thechunkychef.com
GLAZED LEMON POUND CAKE RECIPE - RECIPES.NET
From recipes.net
HOMEMADE LEMON POUND CAKE WITH GLAZE - GRACEFUL LITTLE HONEY …
From gracefullittlehoneybee.com
LEMON LOAF POUND CAKE – JUST DELICIOUS – RECIPE AFFINITY
From recipeaffinity.com
GLAZED LEMON POUND CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
LEMON POUND CAKE LOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY WEEKNIGHT RECIPES FOR FAMILIES - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
LEMON POUND CAKE {WITH A LEMON GLAZE!} | LIL' LUNA
From lilluna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love