DOUBLE LEMON POUND CAKE
This recipe is comes from "The Food Chronicles", a cookbook by Ann Criswell, who is the food editor for the Houston Chronicle. It's a moist lemony pound cake with a lemon flavor that isn't overpowering! Perfect for a summertime dessert, served plain or with Cool Whip and fresh berries!
Provided by Kim D.
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly grease and flour a 10-inch tube or Bundt pan.
- For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
- On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
- Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
- Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
- Cool in pan on a wire rack for 15 minutes.
- Turn cake out onto rack and cool completely while preparing glaze.
- For glaze, combine milk and butter in a saucepan.
- Cook over medium heat until butter melts.
- Gradually add sugar, lemon juice and lemon peel.
- Mix well.
- Spread glaze on cool cake.
Nutrition Facts : Calories 397.2, Fat 14.9, SaturatedFat 6.5, Cholesterol 97.2, Sodium 382, Carbohydrate 60.8, Fiber 0.6, Sugar 43.6, Protein 6.1
DOUBLE-LEMON CAKE
Make and share this Double-lemon Cake recipe from Food.com.
Provided by CCLady
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325º.
- Butter a 10-inch tube or bundt pan.
- Combine flour, baking soda and salt.
- Cream butter with an electric mixer.
- Add 1 cup sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the quarter-cup lemon juice and the zest of 3 lemons.
- Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
- Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
- Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
- Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
- Cook over medium heat, whisking constantly, until the sugar has dissolved.
- Stir in remaining zest.
- Prick the cake all over with a long skewer.
- Spoon or brush the glaze over the entire cake.
- Cool completely before serving.
LEMON-LIME POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
- Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
- For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
- Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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
DOUBLE LEMON CHEESECAKE
Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
DOUBLE-LEMON POPPY SEED CAKE
Try a Double-Lemon Poppy Seed Cake for true lemon lovers. This lemon poppy seed cake recipe delivers two bonus citrus kicks, with help from JELL-O Gelatin.
Provided by My Food and Family
Categories Cakes
Time 2h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 24 g, Protein 4 g
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