Southern Lemon Pound Cake Recipes

SOUTHERN LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Generously grease and flour a bundt pan.
• Combine the flour, baking powder, salt and set aside.
• Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
• Slowly fold in the flour mixture.
• Pour the batter into the prepared bundt pan.
• Bake for 1 hour 10 minutes, or until completely done.
• While the lemon pound cake is baking, combine the ingredients for the glaze.
• Once the cake is done baking, move from oven and let cool a few minutes.
• Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
• Drizzle the glaze over the cake while it's still warm.
• Let sit until cool.
• Serve & enjoy!

OLD FASHIONED LEMON POUND CAKE

Steps:

• In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter.
• Stir in lemon zest.
• In a mixing bowl, cream sugar and shortening very well, until light and fluffy.
• Add eggs, one at a time, mixing well each time.
• Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture.
• Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

LEMON LOVER'S POUND CAKE

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.

LEMON LOVERS POUND CAKE

Steps:

• Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
• Sift together the flour, pudding mix, baking powder and salt, set aside.
• In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
• Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
• Begin to add the sifted dry ingredients alternately with the milk. Mix well.
• After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
• Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
• Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
• Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
• Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
• To prepare the creamy lemon glazeIn a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
• Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
• Drizzle over the cooled cake.

LEMON SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10" tube pan.
• Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
• Combine sour cream and milk, stir until smooth.
• Combine flour and baking powder.
• Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
• Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
• Cool in the pan.