LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON-BUTTERMILK POUND CAKE
Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.
Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON BUTTERMILK POUNDCAKE
This moist, lemony cake is a perfect brunch or picnic cake.
Provided by Food Network
Categories dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
- Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes.
- Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.
- Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan.
- For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and
GLAZED LEMON BUTTERMILK POUND CAKE
I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.
Provided by YungB
Categories Dessert
Time 1h45m
Yield 1 bundt pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
- Sift the flour, baking powder, baking soda, and salt into a large bowl.
- Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
- Add the eggs, one at a time, until just blended after each addition.
- With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
- Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
- Run a knife around the edges of the pan to loosen the cake.
- Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
- GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
- Drizzle over the cake.
Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1
LEMON BUTTERMILK POUND CAKE
My mother found this recipe from a newspaper around 10 years ago but she never tried it out, so I decided to try it out,and it was a really delicious cake,is not too dry are too moist, just right,top with icing of your choice.
Provided by Nisa4709
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour baking soda.
- Put butter and sugar into mixing bowl, beat until light and fluffy.
- Add in eggs one by one.
- (mixture may look a little curdled) Add in buttermilk alternatively with flour mixture.
- Add in vanilla,lemon peel and lemon juice.
- Pour into greased 12" baking pan, Bake for 45 minute.
- or until toothpick inserted comes out clean.
Nutrition Facts : Calories 674.5, Fat 27, SaturatedFat 6.1, Cholesterol 140.7, Sodium 431.7, Carbohydrate 98.6, Fiber 0.9, Sugar 58, Protein 10.2
LEMON & BUTTERMILK POUND CAKE
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Provided by Diana Henry
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.
Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
LEMON BUTTERMILK POUND CAKE RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Beat egg whites until stiff peaks form; set aside. Cream butter and sugar. Add egg yolks and beat well. Combine flour, soda, and salt. Add flour mixture alternately with buttermilk; mixing well. Fold in beaten egg whites and extracts. Pour into greased and floured bundt pan or tube pan. Bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool about 40 minutes in pan. Remove from pan to wire rack and cool completely.
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- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Combine flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice and zest into batter. Batter should be very smooth and have a silky texture- almost as if it was whipped. Pour batter into prepared cake pan.
- Reduce oven temperature to 325 degrees F and bake for 70-75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
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