TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING
Make and share this Citrus Pound Cake With Lemon Cream Cheese Frosting recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 56m
Yield 1 cake
Number Of Ingredients 14
Steps:
- For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
- Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
- For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.
CITRUS CAKE WITH LEMON WHIPPED CREAM FROSTING
Need a cool citrusy dessert? Make an easy lemon cake using orange juice. You'll love the lemon filling and creamy frosting touched with lemon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 8- or 9-inch rounds.
- In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
- Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 27 g, TransFat 1/2 g
CITRUS POUND CAKE
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas
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, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 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., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.
POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Provided by Matt Ciampa
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams
LEMON LAYER CAKE WITH CREAM CHEESE FROSTING
I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.
Provided by Cupcake Princess
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
- Stir flour, baking powder, and salt together in a medium mixing bowl.
- Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
- Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
- Divide batter evenly between the baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
- Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
- Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g
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