Luscious Lemon Pound Cake Recipes

LUSCIOUS LEMON POUND CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
• Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.

LUSCIOUS LEMON POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour a 10 cup bundt pan.
• In a large bowl, mix sugar, butter and cream cheese until very light and fluffy.
• Add eggs, lemon peel and vanilla; mix well.
• Add all remaining cake ingredients; mix well. Spoon into prepared pan.
• Bake at 325 degrees for 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; invert onto serving plate.
• Glaze: In small bowl, mix sugar and butter. Gradually add lemon juice until desired consistency; mix until smooth. Stir in lemon peel; drizzle over warm cake. Garnish with lemon slices or lemon peel if desired.

LUSCIOUS LEMON POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease 9 x 5-inch loaf pan with butter.
• Dust pan with cake flour.
• Mix together flour, baking powder and salt.
• Melt butter, whisk thoroughly to reincorporate any separated milk solids.
• In food processor or blender, process sugar and lemon zest until combined.
• Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
• With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
• Pour batter into prepared pan.
• Bake for 15 minutes at 350°F.
• Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes.
• Turn onto wire rack.
• While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
• Stir occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• With toothpick poke holes on all sides of cake.
• Brush on Lemon Glaze.
• Allow to cool at room temperature at least one hour before serving.

OLD-FASHIONED LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

LEMON POUND CAKE MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. , Combine the glaze ingredients; drizzle over muffins. Serve warm.