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
RICH LEMON POUND CAKE
Make and share this Rich Lemon Pound Cake recipe from Food.com.
Provided by Marielle86
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix together the flour, sugar, baking powder, and salt.
- Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
- Mix the wet ingredients with the dry ingredients.
- Pour into a greased 9 inch loaf pan.
- Bake for 40 to 50 minutes.
- To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.
Nutrition Facts : Calories 525.2, Fat 29.9, SaturatedFat 17.7, Cholesterol 146.4, Sodium 530.8, Carbohydrate 58.7, Fiber 0.7, Sugar 39.7, Protein 6.5
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
RICH LEMON CAKE
This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?"
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
- Beat the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well until they are incorporated.
- Mix in the lemon zest, baking powder, and almond extract.
- Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
- Pour the batter into the prepared pan.
- Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
- While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
- Set aside.
- Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
- Pour about 3/4 of the glaze over the top of the cake.
- Cool the cake completely in the pan.
- Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
- Pour the remaining glaze over the top of the unglazed part of the cake.
- Let sit at room temperature until the glaze dries.
- Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
- Serve at room temperature or chilled.
- Thawing Directions: Simply thaw overnight at room temperature.
Nutrition Facts : Calories 615.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 108, Sodium 270.1, Carbohydrate 101.8, Fiber 1.1, Sugar 70, Protein 6.8
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