Bisquick Lemon Pound Cake Recipes
BISQUICK™ LEMON POUND CAKE
Enjoy this pound cake made using Original Bisquick™ mix - a delightful dessert with a lemon twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 18 g, TransFat 1 g
OLD-FASHIONED LEMON POUND CAKE
This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.
Provided by Cookin Mama
Categories Desserts Cakes Pound Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g
BISQUICK LEMON SQUARES
This is a bisquick recipe. The squares are sweet and tangy, chewy with a delicate little crunch. Lemon glaze is one of my favourites!
Provided by ladydae
Categories Bar Cookie
Time 45m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees fahrenheith.
- Mix the 1 cup Bisquick and 2 tablespoons powdered sugar, cut in the margarine.
- Press in an ungreased 8-inch square pan, and bake for 10 minutes until light brown.
- Mix together the 3/4 cup sugar, coconut, 1 tablespoon bisquick, eggs, 2 tablespoons lemon juice, lemon rind.
- Pour mixture over slightly cooled baked bisquick layer.
- Return to oven and bake another 25 minutes until set.
- Loosen edges from pan while warm. Cool completely.
- In a small mixing bowl, beat together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
- Spread over baked mixture and allow to harden.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 71.2, Fat 2.1, SaturatedFat 0.9, Cholesterol 19.4, Sodium 77.1, Carbohydrate 12.4, Fiber 0.1, Sugar 9.6, Protein 0.9
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
- In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
EXTREME LEMON BUNDT CAKE
Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven as directed.
- Mix all ingredients and bake as directed.
- I use a Bundt pan or you may also use 2 large loaf pans.
- These cakes can be frozen for 30 days and still taste like you just baked them!
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Stir in lemon peel. Pour into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour. In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.
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Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 ...
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