LEMON-VANILLA POUND CAKE
Steps:
- Generously brush a 10-inch Bundt pan with melted butter. Refrigerate pan until butter hardens, about 15 minutes. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
- Meanwhile, preheat oven to 350 degrees F.
- In a small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside. In a medium bowl, whisk flour and salt; set aside.
- In a large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts. On low speed, gradually beat in flour mixture just until blended. Pour in hot milk mixture, then add baking powder; beat until blended. With a rubber spatula, fold in lemon zest. Scrape batter evenly into prepared pan. Bake 50 to 55 minutes, or until a skewer inserted into center comes out clean. Cool in pan 5 minutes.
- Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar. Line a rimmed baking pan with foil. Invert cake onto wire rack; place cake over prepared pan. Brush top and sides of cake with lemon syrup. Cool completely.
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE
Make and share this Extra Moist Lemon, Sour Cream and Vanilla Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 545.6, Fat 21.9, SaturatedFat 12.8, Cholesterol 143.6, Sodium 307.5, Carbohydrate 81.7, Fiber 0.9, Sugar 50.9, Protein 6.9
LEMON-VANILLA POUND CAKE WITH LAVENDER GLAZE RECIPE
Pound cakes have been a favorite of Southern bakers for generations. Whether it is for the holidays or a springtime brunch, there is always a favorite, no-fail pound cake recipe to fit the occasion. Pound cakes are the workhorse of the Southern dessert sideboard. Traditional favorites include sour cream pound cakes, chocolate pound cakes, and brown sugar pound cakes. These desserts do not need special frostings or garnishes; they are delicious in their simplicity. Pound cakes are popular because of their traditional short ingredient list; flour, sugar, butter, eggs, and sometimes flavorings are the usual ingredients. Some pound cake recipes will include other leavening ingredients such as baking powder and/or baking soda, but often they do not. This delicious recipe gets an added lift from the use of baking soda and sour cream. The bright taste of lemon juice gives a touch of spring to this flavorful dessert.
Provided by Southern Living Editors
Categories Desserts
Time 3h45m
Yield Serves 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Beat butter with a heavy-duty electric stand mixer at medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest, fresh lemon juice, and vanilla bean paste.
- Stir together flour, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
- Bake in preheated oven until a long wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack, and cool completely, about 2 hours.
- Spoon Lavender Glaze over cake. Sprinkle with lemon zest.
LEMON-VANILLA POUND CAKE
Make and share this Lemon-Vanilla Pound Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Generously brush a 10-inch Bundt pan with melted butter.
- Refrigerate pan until butter hardens, about 15 minutes.
- Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
- Preheat oven to 350 degrees F.
- In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
- In a medium bowl, whisk flour and salt; set aside.
- In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
- On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
- On low speed, gradually beat in flour mixture just until blended.
- Pour in hot milk mixture, then add baking powder; beat until blended.
- With a rubber spatula, fold in lemon zest.
- Scrape batter evenly into prepared pan.
- Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
- Cool in pan 5 minutes.
- Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
- Line a rimmed baking pan with foil.
- Invert cake over prepared pan.
- Brush top and sides of cake with lemon syrup.
- Cool completely.
Nutrition Facts : Calories 364.3, Fat 14.1, SaturatedFat 8.3, Cholesterol 95.3, Sodium 193.5, Carbohydrate 55, Fiber 0.6, Sugar 37.8, Protein 5
MAKEOVER LEMON POUND CAKE
For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. -Lauren Gilmore, Pennington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.
Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 253mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
LEMON POUND CAKE
Who doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness?&emdash;Flora Valdez, San Bernadino, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 40-45 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.
Nutrition Facts : Calories 231 calories, Fat 7g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 6g protein.
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 POUND CAKE I
Very light pound cake. Tastes just like Sara Lee's!
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Nutrition Facts : Calories 256 calories, Carbohydrate 24.4 g, Cholesterol 87.4 mg, Fat 16.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 10.1 g, Sodium 95.4 mg, Sugar 13.3 g
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- Preheat oven to 350 degrees and line a 9x5 loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
- In a medium sized mixing bowl add flour, kosher salt, and baking powder, Whisk to combine and set aside.
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