Lemon Iced Lemon Pound Cake Recipe 445

ICED LEMON POUND CAKE LOAF (BEST EVER)

Steps:

• Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
• Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
• Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
• Pour the batter into the parchment-lined loaf cake and bake for 40-45 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
• When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 15 minutes before layering the icing on. It will be slightly warm but that is okay.

ICED LEMON POUND CAKE

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.

LEMON ICED LEMON POUND CAKE RECIPE - (4.4/5)

Steps:

• 350 degree oven Middle rack in oven Butter then flour a 9 x 5 loaf pan tap out excess flour Whisk baking powder, flour and salt together. Set aside Melt butter set aside to cool In a food processor process grated lemon and sugar 10 seconds. Slowly add eggs, lemon juice and extracts process just until combined. With machine running slowly add butter process for a few seconds. Transfer to a large bowl. Slowly whisk in sifted cake flour in three parts until combined. Pour batter into prepared pan and bake at 350 for 15 minutes, then lower oven temp to 325 and continue to bake for 35 minutes. Let cake cool in pan for 10 minutes then remove, continue to cool. Glaze if desire with lemon glaze.

CALIFORNIA LEMON POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.

LEMON POUND CAKE

Steps:

• Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
• In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

GLAZED LEMON POUND CAKE

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.

GLAZED LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
• Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
• Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

LEMON POUND CAKE WITH LEMON ICING

Steps:

• Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
• In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
• Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
• Icing:.
• Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.