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
EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
GOLDEN POUND CAKE
The perfect cake recipe-a classic in our kitchens.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
GLAZED LEMON TUBE CAKE
This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. -John Thompson, Vandalia, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.
Nutrition Facts : Calories 350 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 251mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
GOLDEN POUND CAKE
Moist, refreshing and lemon-flavored, this sunshiny cake just couldn't be much quicker to put together! It's a summer favorite with us. I sometimes substitute orange cake mix and a can of orange soda for a flavorful variation. -Vicki Boyd, Mechanicsville, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, eggs, oil and soda; beat on low speed 30 seconds. Beat on medium 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 363 calories, Fat 19g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN POUND CAKE
Provided by Guy Fieri
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
- Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
- Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
- Invert the cake onto a parchment lined cooling rack.
- Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
- Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
- In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
- Cook's Note: This glaze can be made ahead.
GOLDEN LEMON POUND CAKE
This recipe is from a Land O' Lakes advertisement in the April 2007 issue of Gourmet magazine. It makes a beautiful, great tasting cake... perfect for dessert or brunch!
Provided by Dine Dish
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 344.5, Fat 13.1, SaturatedFat 7.8, Cholesterol 84, Sodium 235.7, Carbohydrate 53.1, Fiber 0.7, Sugar 34.9, Protein 4.5
GRANDMA'S LEMON POUND CAKE
This is my favorite cake recipe--my grandmother made it all the time. It is a great lemon pound cake that's not too sweet.
Provided by Allrecipes
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.
- Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.
- Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 64.3 g, Cholesterol 102.7 mg, Fat 22.9 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 11 g, Sodium 292.2 mg, Sugar 43.9 g
LEMON GOLD CAKE
This easy cake recipe makes a good lemon-flavored cake perfect for any occasion.
Provided by Carol
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
- Measure sifted flour, baking powder, and salt; sift together three times.
- Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
- Bake for 25 to 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 54.2 g, Cholesterol 124.6 mg, Fat 10.6 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 266.9 mg, Sugar 30.4 g
GOLDEN POUND CAKE
Make and share this Golden Pound Cake recipe from Food.com.
Provided by Nikki Kate
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
- COMBINE flour, baking powder, salt and mace in medium bowl.
- Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Beat in flour mixture alternately with evaporated milk.
- Pour into prepared loaf pan; sprinkle with nuts.
- BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 438.1, Fat 22.4, SaturatedFat 11.1, Cholesterol 96.6, Sodium 232.3, Carbohydrate 54.1, Fiber 1.1, Sugar 25.4, Protein 6.4
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