Rich Lemon Pound Cake Recipes

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OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

RICH LEMON POUND CAKE



Rich Lemon Pound Cake image

Make and share this Rich Lemon Pound Cake recipe from Food.com.

Provided by Marielle86

Categories     Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter
3 eggs
1 cup sour cream
1/2 cup cream cheese
3 teaspoons vanilla extract
1/2 cup lemon juice
1 teaspoon almond extract
confectioners' sugar
lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • Mix together the flour, sugar, baking powder, and salt.
  • Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
  • Mix the wet ingredients with the dry ingredients.
  • Pour into a greased 9 inch loaf pan.
  • Bake for 40 to 50 minutes.
  • To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.

Nutrition Facts : Calories 525.2, Fat 29.9, SaturatedFat 17.7, Cholesterol 146.4, Sodium 530.8, Carbohydrate 58.7, Fiber 0.7, Sugar 39.7, Protein 6.5

RICH LEMON CAKE



Rich Lemon Cake image

This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?"

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup softened butter
1 1/4 cups sugar
3 eggs
1 tablespoon freshly grated lemon, zest of
2 teaspoons baking powder
1 teaspoon almond extract
1 cup milk
3 cups flour
3/4 cup freshly squeezed lemon juice
1 lb powdered sugar

Steps:

  • Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
  • Beat the butter and sugar in a large bowl until light and fluffy.
  • Beat in the eggs one at a time, mixing well until they are incorporated.
  • Mix in the lemon zest, baking powder, and almond extract.
  • Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
  • Pour the batter into the prepared pan.
  • Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
  • While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
  • Set aside.
  • Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
  • Pour about 3/4 of the glaze over the top of the cake.
  • Cool the cake completely in the pan.
  • Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
  • Pour the remaining glaze over the top of the unglazed part of the cake.
  • Let sit at room temperature until the glaze dries.
  • Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
  • Serve at room temperature or chilled.
  • Thawing Directions: Simply thaw overnight at room temperature.

Nutrition Facts : Calories 615.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 108, Sodium 270.1, Carbohydrate 101.8, Fiber 1.1, Sugar 70, Protein 6.8

LEMON POUND CAKE



Lemon Pound Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting

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

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Top Asked Questions

How do you make a lemon pound cake?
However, we suggest you enjoy this Lemon Pound Cake during a quiet moment to yourself. Preheat oven to 350°F. Grease and flour 10-inch tube 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.
What is the best way to bake a lemon cake?
Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown. Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Is there a lemon pound cake at Ritz Carlton?
The Ritz Carlton Lemon Pound Cake – the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit. Remember this recipe. Pin this recipe to your favorite board now to remember it later!
What do you put on top of a pound cake?
The icing on top of the pound cake adds a whole other level of lemon flavor. It’s thick and sets after a couple hours, producing a sweet and zingy layer you’ll want to save for last. You need heavy cream (or half and half or milk), lemon juice, and confectioners’ sugar.

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