Trisha Yearwoods Lemon Pound Cake With Glaze Recipes

TRISHA YEARWOODS LEMON POUND CAKE WITH GLAZE

Steps:

• Grease then flour or use Wilton cake release in a 10-inch tube pan or bundt pan.
• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda, and salt.
• In the bowl of a mixer, cream butter, shortening, and sugar until creamy about 5 minutes.
• Add the eggs one at a time beating until the yolk disappears into the batter.
• Add vanilla, lemon zest, and lemon juice.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
• Scrape sides and beat until well blended.
• Pour into the prepared pan.
• Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
• Let cool 20 to 30 minutes before inverting onto a serving dish.
• Cool completely before frosting with Lemon Cream Cheese Glaze.
• Beat cream cheese until smooth.
• Beat in zest, juice, and vanilla.
• Slow stir in powdered sugar until smooth.
• Spoon over cake.
• Store cake in refrigerator.

COLD OVEN POUNDCAKE

Steps:

• Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
• Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
• Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

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.

TRISHA YEARWOOD'S KEY LIME CAKE RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it.