Summer Pound Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.

Steps:

• Spray a bundt pan with cooking spray and dust with flour.
• Set aside.
• Preheat oven to 300- degrees F.
• Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
• Scrape down sides of work bowl.
• Add butter pieces and juice through food tube, blend for 1 minute.
• Scrape down sides of work bowl.
• Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
• Toss fruit with remaining flour in a large bowl.
• Fold batter into fruit mixture.
• Pour into prepared pan, spreading evenly.
• Bake for 1 hour 25 minutes or cake tests done with toothpick.
• Cool in pan for 5 minutes before inverting and cooling completly.