Lemon Orange Drunken Pound Cake Recipes

ORANGE POUND CAKE

Orange Pound Cake image

Provided by Ina Garten

Categories dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange 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.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

LEMON ORANGE CAKE

Lemon Orange Cake image

I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
FROSTING:
1/2 cup butter, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1 to 2 tablespoons grated orange zest
1 to 2 tablespoons grated lemon zest
1 teaspoon lemon extract
5-1/2 to 6 cups confectioners' sugar

Steps:

In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 740 calories, Fat 29g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 465mg sodium, Carbohydrate 114g carbohydrate (86g sugars, Fiber 1g fiber), Protein 7g protein.

DELICATE LEMON POUND CAKE

Delicate Lemon Pound Cake image

My best friend shared the recipe for this delightful dessert. It goes great with a cup of tea, too. Notice that there is no leavening in the recipe-the carbonated soda does the job! -Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1/2 cup shortening
2-1/2 cups sugar
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup lemon-lime soda
Confectioners' sugar

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 extracts. Add flour alternately with soda, beating just until combined. , Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

LEMON-DRIZZLE POUND CAKE

Lemon-Drizzle Pound Cake image

Serve them this delicious Lemon-Drizzle Pound cake for dessert tonight. This easy Lemon-Drizzle Pound Cake is prepped and ready for the oven in just 15 minutes.

Provided by My Food and Family

Categories Dairy

Time 2h20m

Yield 12 servings

Number Of Ingredients 8

Ingredients

2 cups flour
1/4 tsp. baking soda
3/4 cup butter, softened
2 cups granulated sugar
4 eggs
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Zest and 2 Tbsp. juice from 1 lemon, divided
1/2 cup powdered sugar

Steps:

Heat oven to 325°F.
Grease and flour 9x5-inch loaf pan. Cover bottom of prepared pan with parchment; spray with cooking spray.
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add flour mixture alternately with sour cream, mixing after each addition just until blended. Stir in lemon zest and 1 Tbsp. juice. Pour into prepared pan.
Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Whisk powdered sugar and remaining lemon juice until blended; drizzle over cake.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

ORANGE POUND CAKE

Orange Pound Cake image

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

Provided by springfield70

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
2 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1 orange, zested
3 tablespoons unsalted butter

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g

DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE

Dora Charles's Lost-and-Found Lemon Poundcake image

The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora Charles's aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Ms. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.

Provided by Kim Severson

Categories cakes, dessert

Time 1h30m

Yield 16 to 20 servings

Number Of Ingredients 10

Ingredients

Baking spray
1 pound/455 grams good-quality butter
1 pound/460 grams confectioners' sugar (4 cups)
1 cup sour cream
2 tablespoons vanilla extract
1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon
3 cups/360 grams Swans Down or other cake flour
1/2 teaspoon baking soda
8 large eggs, separated while cold, then brought to room temperature
Confectioners' sugar, for dusting

Steps:

Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.