CITRUS POUND CAKE
Use both orange and lemon zest to brighten the flavor of this pound cake.
Provided by Food Network Kitchen
Time 4h
Yield 8-10
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
- Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
- Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
- Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
- Dust the cake with confectioners? sugar if using.
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
Provided by Ruth Cousineau
Categories Cake Mixer Egg Dessert Bake Lemon Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
- Sift together flour, baking powder, and salt.
- Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
- Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
- Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
LEMON CREAM CHEESE FROSTING
Great flavor and so creamy. Great on Daffodil cake.
Provided by Carol
Categories Desserts Frostings and Icings Lemon
Yield 15
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
More about "citrus pound cake with lemon cream cheese frosting recipes"
OLD FASHIONED LEMON POUND CAKE WITH FROSTING
From simplydeliziousbaking.com
Category Brunch, Dessert, SnackCalories 480 per servingTotal Time 1 hr 55 mins
LEMON CREAM CHEESE POUND CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
4.7/5 (3)Total Time 1 hr 45 minsCategory DessertCalories 414 per serving
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on high until smooth, about 2 minutes. Add the sugar and lemon zest and beat until light and creamy, 2-3 minutes.
DIVINE CITRUS CREAM CHEESE POUND CAKE (LEMON
From mintandmallowkitchen.com
4.9/5 (14)Total Time 3 hrs 5 minsCategory CakesPublished Jul 29, 2021
LEMON CAKE – WELLPLATED.COM
From wellplated.com
LEMON POUND CAKE WITH LEMON CREAM CHEESE …
From sassytownhouseliving.com
ITALIAN LEMON POUND CAKE WITH LEMON CREAM CHEESE …
From letsdishrecipes.com
ITALIAN LEMON POUND CAKE - MY RECIPE CONFESSIONS
From myrecipeconfessions.com
LEMON CAKE WITH CREAM CHEESE FROSTING - FOOD & WINE
From foodandwine.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING - MY CAKE …
From mycakeschool.com
TRUE LEMON CREAM CHEESE POUNDCAKE WITH LEMON BUTTERCREAM …
From truelemon.com
LEMON CITRUS CAKE | MCCORMICK
From mccormick.com
38 STRAWBERRY RECIPES TO MAKE FOR SUMMER - THE COOKIE ROOKIE®
From thecookierookie.com
BANANA SNACK CAKE WITH CREAM CHEESE FROSTING - RECIPELION
From recipelion.com
FRESH FIG CAKE WITH LEMON AND ROSEMARY RECIPE - SOUTHERN LIVING
From southernliving.com
BEST CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING RECIPES
From alicerecipes.com
LEMON-GLAZED POUND CAKE RECIPE - TASTING TABLE
From tastingtable.com
29 FATHER'S DAY CAKES THAT WILL MAKE YOU THE FAVORITE CHILD THIS …
From news.yahoo.com
CREAM CHEESE POUND CAKE WITH CITRUS GLAZE RECIPE | BON APPéTIT
From bonappetit.com
TOASTED SESAME AND CITRUS WEDDING CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
EASY LEMONADE CAKE | COOKIES AND CUPS
From cookiesandcups.com
BAKING TOGETHER #34: A CAKE TO CELEBRATE STRAWBERRY SEASON
From mvmagazine.com
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
From sallysbakingaddiction.com
LEMON LIME SODA CUPCAKES RECIPE STORY - FOOD PLUS WORDS
From foodpluswords.com
LEMON RICOTTA CAKE {MOIST & BRIGHT!} - FEELGOODFOODIE
From feelgoodfoodie.net
PIN BY MARIA PALMER ON DESERTS | LEMON POUND CAKE RECIPE, POUND …
From pinterest.com
HEAVENLY ITALIAN LEMON POUND CAKE: A CITRUS DELIGHT TO SAVOR!
From 8fivefive.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #desserts #easy #vegetarian #cakes #dietary #3-steps-or-less #from-scratch
You'll also love