GLAZED LEMON POUND CAKE
This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf-and freeze up to one month!
Provided by Land O'Lakes
Categories Coffee Cake Pound Lemon Sweet Baking Fruit Cake Dessert Breakfast and Brunch
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt pan; set aside.
- Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
- Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
- Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
- Stir together powdered sugar, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.
Nutrition Facts : Calories 350 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 250 milligrams, Carbohydrate 55 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
LEMON POUND CAKE WITH CHAMBORD GLAZE
Make and share this Lemon Pound Cake With Chambord Glaze recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
- Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Add rind, 1/4 cup juice, and vanilla; beat until combined.
- Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
- Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack.
- Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
- Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
- GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
- Drizzle slowly over warm cake.
- Cool completely.
Nutrition Facts : Calories 294.9, Fat 10.5, SaturatedFat 6.2, Cholesterol 64.4, Sodium 167.1, Carbohydrate 47.7, Fiber 0.6, Sugar 32.4, Protein 3.3
GLAZED LEMON POUND CAKE
This bright and zesty glazed lemon pound cake is buttery, soft and topped with an easy lemon glaze. It's perfect for lemon lovers.
Provided by Marie Roffey
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F / 180C / 160C fan forced. Grease and line a 6 cup capacity loaf tin with baking paper so that its sticking up above the sides.
- In a small bowl combine the flour, baking powder and salt, then whisk to combine well.
- In a large bowl or the bowl of stand mixer with paddle attachment, beat the butter and sugar until lightened and creamy.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape the sides of the bowl from time to time.
- Add the vanilla and lemon zest and beat to combine.
- Add half the flour mixture and mix on low just until combined (no more).
- Follow with the combined buttermilk and lemon juice, mix in, then the rest of the flour mixing until only just combined.
- Tip the mixture into the prepared tin, then level out with a spatula.
- Bake for 50-60 minutes until a toothpick comes out with a crumb or two attached.
- Remove from tin after 5 minutes using the baking paper to lift it, then allow to cool completely before glazing.
- Mix together the icing sugar, zest and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.
Nutrition Facts : Calories 371 kcal, Carbohydrate 50 g, Protein 2 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 62 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
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.
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.
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 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
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- To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
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