Trevas Lemon Pound Cake Recipes

LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

KYLE'S LEMON POUND CAKE WITH REBA'S ROYAL GLAZE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside.
• In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more.
• Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
• Drizzle with Reba's Royal Glaze before serving.
• Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.

ULTIMATE LEMON POUND CAKE

Steps:

• FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
• Sift flour, baking powder & salt together TWICE.
• In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
• Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
• Stir in 1 tablespoon of the zest & both extracts.
• Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
• Remove from oven & let cool in the pan on a wire rack for 15 minutes.
• FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
• Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
• Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE

Steps:

• Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
• In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
• Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
• In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
• Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
• Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
• Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

TREVA'S LEMON POUND CAKE

Steps:

• Mix all ingredients in a large bowl with an electric mixer until blended.
• Pour batter into prepared tube pan.
• Bake at 350 for 50-60 minutes.
• Enjoy.