Lemon And Orange Glazed Pound Cake Recipes

Steps:

• In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• 1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
• 2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour.
• 3. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
• 4. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
• 5. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

Steps:

• 1. Add cake mix, pudding mix, oil, water, and eggs to a large mixing bowl or stand up mixer.
• 2. Using the paddle attachment mix on low until combined. Then mix for 4 minutes.
• 3. Grease a Bundt pan with shortening then flour the pan, being careful to shake out the remainder of the flour. I use plain sugar to flour my pans and the cakes pop out great.
• 4. Next, scrape cake batter from mixing bowl into the bundt pan. Smooth out the top and bake at 350 degrees for 33-36 minutes.
• 5. My oven runs cold so check your oven at 25-30 minutes. A toothpick should come out clean.
• 6. Cool the cake for 10 minutes then turn it out onto a cake plate.
• 7. After the cake has cooled prepare the icing. Mix the powdered sugar, orange juice concentrate, and vanilla to make a nice orange drizzle.
• 8. Drizzle cake with orange icing. Let the icing set completely before serving. Don't serve this cake without this icing, it just makes this cake all the more enticing and delicious!

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
• Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
• To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)