Citrus Pound Cake With Lemon Cream Cheese Frosting Recipes

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TOASTED POUND CAKE WITH CITRUS CREAM

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



Toasted Pound Cake with Citrus Cream image

Steps:

  • For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
  • For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
  • To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

Vegetable cooking spray
1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
2 tablespoons butter, melted
1/3 cup honey, for drizzling
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large oranges, segmented

CITRUS POUND CAKE

Use both orange and lemon zest to brighten the flavor of this pound cake.

Provided by Food Network Kitchen

Time 4h

Yield 8-10

Number Of Ingredients 12



Citrus Pound Cake image

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
  • Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
  • Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
  • Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
  • Dust the cake with confectioners? sugar if using.

4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan
3 1/2 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 cup half-and-half, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
8 large eggs, at room temperature
2 3/4 cups granulated sugar
2 tablespoons finely grated orange zest
2 teaspoons finely grated lemon zest
Confectioners' sugar, for dusting (optional)

CITRUS POUND CAKE WITH LEMON CREAM CHEESE FROSTING

Make and share this Citrus Pound Cake With Lemon Cream Cheese Frosting recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 56m

Yield 1 cake

Number Of Ingredients 14



Citrus Pound Cake With Lemon Cream Cheese Frosting image

Steps:

  • For cake: Preheat oven to 350 F, and prepare pans with parchment circles and lightly spray with baking spray. Using a stand mixer or hand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes. Add baking emulsion, lemon zest, lemon juice and mix well. Add eggs one at a time and mix until well incorporated. Add flour and heavy whipping cream, alternating each a third at a time, ending with the whipping cream. Mix until combines, but do not over mix, approximately 2 minutes.
  • Divide batter between pans. Bake in preheated oven for 38 to 40 minutes. Check cake at 38 minutes to make sure it is not over baking (cake will pull away from the edges). Insert a cake tester or toothpick at the center of the cake. If toothpick removes clean, then it is done. Place on cooling racks in pan for 15 minutes. Remove from pan and let cake cool completely.
  • For the frosting: In a large bowl, cream together cream cheese and butter until smooth and fluffy. Add lemon juice, zest, and powdered sugar and stir to combine. Add whipping cream 1 or 2 tablespoons at a time to reach spreadable consistency. Use immediately. Yields 3 cups.

6 large eggs, room temperature
1 cup unsalted butter, room temperature
3 cups pure cane granulated sugar
1 tablespoon lemon flavoring (Lemon, LorAnn Gourmet baking emulsion)
1 lemon, zested
2 1/2 teaspoons fresh lemon juice
3 cups cake flour
1 cup heavy whipping cream
8 ounces cream cheese, softened
4 tablespoons unsalted butter, room temperature
3 1/2 teaspoons fresh lemon juice
1 lemon, zested
4 cups powdered sugar
heavy whipping cream

CITRUS POUND CAKE

Provided by Ruth Cousineau

Categories     Cake     Mixer     Egg     Dessert     Bake     Lemon     Orange     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Citrus Pound Cake image

Steps:

  • Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
  • Sift together flour, baking powder, and salt.
  • Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
  • Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
  • Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

CITRUS-GLAZED POUND CAKE

If you've been following my recipes then you've probably already realized I'm nuts about citrus tastes - especially lemons. This cake is as bright and sunny as a day in the Mediterranean.

Provided by evelynathens

Categories     Dessert

Time 1h35m

Yield 15-18 serving(s)

Number Of Ingredients 14



Citrus-Glazed Pound Cake image

Steps:

  • Preheat oven to 300F (this low temperature is correct).
  • Butter and flour a bundt pan.
  • Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
  • Add baking powder and salt.
  • Add flour, alternately with eggs and yoghurt.
  • Combine well, scraping down sides and bottom of bowl with rubber spatula.
  • Batter will be very thick.
  • Empty batter into prepared Bundt pan.
  • Bake until done, approximately 1 hour and 15 minutes.
  • Remove and let stand on rack for 10 minutes.
  • Heat together glaze ingredients until butter melts and sugar dissolves.
  • Pour over cake.
  • Let stand 30 minutes longer before removing from pan.
  • Cool completely.

Nutrition Facts : Calories 345.2, Fat 15.3, SaturatedFat 9.2, Cholesterol 93, Sodium 294.1, Carbohydrate 48.5, Fiber 0.6, Sugar 32.1, Protein 4

8 ounces butter, at room temperature
1 grated orange, zest of
1 grated lemon, zest of
2 cups sugar
1 tablespoon vanilla extract
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
1/2 lb Greek yogurt or 1/2 lb sour cream
1/2 cup orange juice
1 lemon, juice of
1/3 cup sugar
2 tablespoons butter

CALIFORNIA LEMON POUND CAKE

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 15



California Lemon Pound Cake image

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

LEMON LAYER CAKE WITH CREAM CHEESE FROSTING

I made this beautiful lemon cake for my Nana's 80th birthday. This tangy cake is very moist and not too sweet.

Provided by Cupcake Princess

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14



Lemon Layer Cake with Cream Cheese Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round baking pans.
  • Stir flour, baking powder, and salt together in a medium mixing bowl.
  • Heat milk and butter in a medium saucepan over low heat until milk is hot and butter is melted, about 5 minutes. Remove from heat.
  • Beat sugar, eggs, and vanilla extract in a large mixing bowl with an electric mixer on medium speed until thickened and lightened in color. Reduce speed to low. Gradually add flour mixture and beat until blended. Slowly pour in hot milk mixture and beat until combined.
  • Divide batter evenly between the baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes. Invert onto cooling racks to cool completely, about 15 minutes more.
  • Make frosting while cakes are cooling. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Add powdered sugar gradually on low speed. Add lemon zest and vanilla extract and beat until smooth.
  • Carefully split each cooled cake in half horizontally. Spread lemon curd between each layer. Spread cream cheese frosting over the top and sides.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 101.8 g, Cholesterol 171.5 mg, Fat 28.4 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 16.9 g, Sodium 287.1 mg, Sugar 77.6 g

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ⅓ cups milk
10 tablespoons unsalted butter, cut into 10 pieces
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 ½ cups lemon curd

CITRUS-GLAZED POUND CAKE

This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11



Citrus-Glazed Pound Cake image

Steps:

  • Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
  • Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
  • Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
  • To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon orange zest plus 1 tablespoon orange juice
5 large eggs
1/2 teaspoon coarse salt
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon orange juice

LEMON CREAM CHEESE FROSTING

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Lemon

Yield 15

Number Of Ingredients 6



Lemon Cream Cheese Frosting image

Steps:

  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

CITRUS POUND CAKE

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16



Citrus Pound Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel

CITRUS CAKE WITH LEMON WHIPPED CREAM FROSTING

Need a cool citrusy dessert? Make an easy lemon cake using orange juice. You'll love the lemon filling and creamy frosting touched with lemon.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 10



Citrus Cake with Lemon Whipped Cream Frosting image

Steps:

  • Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake and cool as directed on box for 8- or 9-inch rounds.
  • In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
  • Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 27 g, TransFat 1/2 g

1 box Betty Crocker™ Super Moist™ lemon cake mix
1/2 cup water
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs
2 cups whipping cream
1/4 cup powdered sugar
1 can (15.75 oz) lemon pie filling
2 teaspoons grated orange peel
Strips of lemon and orange peel

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