Cheating Lemon Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Steps:

• In mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes.
• Pour into a greased and floured, 1- inch fluted tube pan. Bake at 350°F for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.

Steps:

• 1. Preheat oven to 350° F (190°C). Grease and flour 9 x 5-inch (23 x 13-cm) loaf pan; set aside.
• 2. In a large bowl, beat margarine sticks and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
• 3. Bake for 1 hour. Cover loosely with aluminum foil and bake for an additional 5 minutes, or until toothpick inserted in centre comes out clean. Cool for 15 minutes on wire rack; remove from pan and cool completely.

Steps:

• Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended.
• Add eggs one at a time, mixing at low speed until well blended.
• Add lemon rind.
• Gradually add flour and baking powder combined, mixing at a low speed until well blended.
• Spread batter in a greased and floured 9" tube or bundt pan.
• Bake at 325 for about 70 minutes or until cake tests done.
• Cool 10 minutes; remove from pan.
• If desired, sift icing sugar over cake when cool.

Steps:

• Preheat oven to 325 degrees F.
• Grease 16-cup tube pan.
• Dust with cake flour; tap out excess flour.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, beat butter in large bowl at medium speed until fluffy.
• Gradually add sugar and beat 5 minutes.
• Add eggs 1 at a time, beating just until combined after each addition.
• Beat in lemon juice and peel.
• Using rubber spatula, mix in dry ingredients.
• Mix in sour cream.
• Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
• Let cake cool in pan on rack 15 minutes.
• Cut around cake in pan.
• Turn out cake.
• Carefully turn cake right side up on rack and cool completely.
• (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

Steps:

• Cream butter and sugar.
• Add eggs one at a time mixing well after each addition.
• Sift flour and baking powder together.
• Mix buttermilk and lemon juice together.
• Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
• Add lemon zest and mix until just smooth.
• Spray and flour 2 small bundt pans.
• Bake at 350.
• cool, dismount, wrap in plastic and refrigerate overnight.
• Ice with glaze before serving.
• Note baking time will vary depending on size of pans.
• Cake is done when a tester comes out clean.

Steps:

• Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
• In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
• Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
• In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
• Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
• Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
• Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.

Steps:

• Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.
• Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
• Glaze:.
• Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Steps:

• Preheat oven to 350°.
• Grease 9 x 5-inch loaf pan with butter.
• Dust pan with cake flour.
• Mix together flour, baking powder and salt.
• Melt butter, whisk thoroughly to reincorporate any separated milk solids.
• In food processor or blender, process sugar and lemon zest until combined.
• Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
• With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
• Pour batter into prepared pan.
• Bake for 15 minutes at 350°F.
• Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes.
• Turn onto wire rack.
• While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
• Stir occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• With toothpick poke holes on all sides of cake.
• Brush on Lemon Glaze.
• Allow to cool at room temperature at least one hour before serving.

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.