SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease bundt pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
LEMON POUND CAKE RECIPE
If you love lemon, you've gotta try this lemon pound cake recipe! Just bursting with tangy lemon flavor, and so moist! Made with all butter, for a velvety texture that practically melts in your mouth.
Provided by Allie {Baking A Moment}
Categories Dessert
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.
- In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes).
- Beat in the eggs, one at a time, until incorporated.
- Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
- Add the flour and salt, mixing on medium speed until just barely incorporated.
- Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
- Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar, for garnish
Nutrition Facts : Calories 510 kcal, Carbohydrate 55 g, Protein 5 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 137 mg, Sodium 318 mg, Sugar 38 g, ServingSize 1 serving
LEMON POUND CAKE
A perfectly moist lemon pound cake that offers that perfect sweetness and tang from the lemon. Great for entertaining and serving up to guests at any time of the year. Moist pound cake to serve up all summer long.
Provided by Kelsey
Time 38m
Number Of Ingredients 10
Steps:
- Start by preheating your oven to 350 degrees. You will then grease your bundt pan, mine was a 6 cup size.
- Dust with flour in the pan and shake off any excess flour in the pan.
- In a bowl, you will add your flour, baking powder and salt together. Set this bowl aside.
- Now in a stand mixer, you will want to cream your butter, 1 cup of granulated sugar, and mix well. This will take 2-5 minutes. Then turn the blender to low, and add in one egg at a time, followed by your vanilla.
- Now alternate adding in your dry flour mix, and then a bit of the lemon juice, and repeat ending with the wet.
- Once mixed well, pour into your floured pan. Bake for 30-45 minutes. This will vary on how your cake takes to cook. Stick a toothpick in and when it comes out clean you know your cake is done.
- Once your cake is done you will allow to cool for a bit in the pan. Once the cake is cooled down for 30 minutes, you can take a nice and run along the lemon bundt cake edge. This will help release any cake on the sides.
- Flip it over onto a baking rack or plate and release from pan.
- Now in a bowl make your lemon glaze for the lemon pound cake. Mix powdered sugar, 4 tablespoons of lemon juice, just 2 tablespoons of lemon juice at a time. You might not use all the lemon juice.
- Mix until it is a fully mixed and thicker consistency. Drizzle glaze on with a spoon. Slice and serve lemon pound cake.
Nutrition Facts : ServingSize 1 slice
MOIST LEMON POUND CAKE
This moist lemon pound cake is infused with the perfect amount of lemon flavor, incredibly buttery, soft, tender and a basically lemon lovers dream come true!
Provided by Tawnie Graham of Kroll's Korner
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Prepare the bundt pan: spray with a non-stick baking spray and sprinkle flour throughout the pan. Shake to coat, and discard any excess flour.
- In the bowl of a stand mixer fitted with a paddle attachement, cream the softened butter, shortening and sugar on medium speed for 5-7 minutes or until butter becomes noticeably lighter in color and fluffy.
- Meanwhile, sift together the flour, baking powder and salt. Set aside.
- Decrease mixture to low and beat in the eggs, one at a time. Beat each egg just long enough for the yellow to disappear (about 30 seconds).
- Add in the lemon juice, lemon zest and lemon extract.
- Gradually add the flour mixture alternately with the heavy cream or milk, beginning and ending with the flour mixture. Beat just until combined after each addition.
- Spoon batter into prepared bundt pan. Gently tap the pan 3-5 times on a work surface to release any air bubbles that may have developed. This will also insure that the batter fills every crevice of the pan.
- Bake for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes before inverting onto a wire rack. (Note: place a piece of parchment paper, underneath for easy clean-up).
- Make the lemon syrup: in a microwave safe bowl, combine the powdered sugar and lemon juice. Stir to combine and microwave for 1 minute. Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.
- Once cake is cooled, mix the ingredients together for the glaze and spoon it over the cake, allowing it to drip down the sides. Slice and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 590 kcal, Carbohydrate 78 g, Protein 6 g, Fat 29 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 139 mg, Sodium 310 mg, Fiber 1 g, Sugar 56 g
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
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.
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
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.
LEMON POUND CAKE II
A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.
Provided by Roxanne39
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 12.9 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 440.4 mg, Sugar 18.9 g
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