Jojos Lemon Pound Cake Recipes

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LEMON POUND CAKE

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 8



Lemon Pound Cake image

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.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

JOJO'S LEMON POUND CAKE

Same taste as your grandmother's lemon pound cake, but fluffy like the slice at your local coffee shop! Serve with seasonal fruit, whipped cream, your favorite glaze, or just a cup of coffee. Pairs great with summer nights and a cup of tea.

Provided by HyggeBaking

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h45m

Yield 8

Number Of Ingredients 9



Jojo's Lemon Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Whisk flour, baking powder, and salt together in a bowl. Mix milk, lemon juice, and vanilla extract together in a small bowl.
  • Beat butter and lemon zest with an electric mixer until light and fluffy, about 5 minutes. Add sugar and beat until fluffy again. Don't let butter get too warm. Beat in eggs one at a time, making sure each one is fully incorporated before adding the next.
  • Add the flour mixture alternately with the milk mixture, beating batter after each addition. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 70 minutes. Run a table knife around the edges and cool in the pan for 15 minutes. Invert onto a wire rack to cool.

Nutrition Facts : Calories 498.6 calories, Carbohydrate 63.6 g, Cholesterol 131.6 mg, Fat 25.4 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 137.8 mg, Sugar 38.3 g

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk
lemon, zested and juiced
1 teaspoon vanilla extract
1 cup unsalted butter, at room temperature
1 ½ cups white sugar
3 eggs

LEMONY YOGURT POUND CAKE

Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Bob's Red Mill flour is used.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 12



Lemony Yogurt Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

Nonstick baking spray, for coating loaf pan
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup sugar
Finely grated zest of 1 lemon
1/2 cup plain lowfat (2-percent) Greek yogurt
1/4 cup lowfat (1-percent) milk
1/4 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
2 large egg whites
1 large egg

TREVA'S LEMON POUND CAKE

Make and share this Treva's Lemon Pound Cake recipe from Food.com.

Provided by Richard-NYC

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5



Treva's Lemon Pound Cake image

Steps:

  • Mix all ingredients in a large bowl with an electric mixer until blended.
  • Pour batter into prepared tube pan.
  • Bake at 350 for 50-60 minutes.
  • Enjoy.

Nutrition Facts : Calories 451.5, Fat 23.5, SaturatedFat 3.9, Cholesterol 107, Sodium 520.8, Carbohydrate 54.7, Fiber 0.7, Sugar 27.8, Protein 6

1 (18 ounce) box lemon cake mix (2 layer size)
1 (1 1/2 ounce) package instant lemon pudding mix (4 serving size)
4 eggs
1/2 cup oil
1 1/4 cups water

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