LEMON & BUTTERMILK POUND CAKE
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Provided by Diana Henry
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.
Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
LEMON-BUTTERMILK POUND CAKE
Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.
Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON BUTTERMILK POUND CAKE
My mother found this recipe from a newspaper around 10 years ago but she never tried it out, so I decided to try it out,and it was a really delicious cake,is not too dry are too moist, just right,top with icing of your choice.
Provided by Nisa4709
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour baking soda.
- Put butter and sugar into mixing bowl, beat until light and fluffy.
- Add in eggs one by one.
- (mixture may look a little curdled) Add in buttermilk alternatively with flour mixture.
- Add in vanilla,lemon peel and lemon juice.
- Pour into greased 12" baking pan, Bake for 45 minute.
- or until toothpick inserted comes out clean.
Nutrition Facts : Calories 674.5, Fat 27, SaturatedFat 6.1, Cholesterol 140.7, Sodium 431.7, Carbohydrate 98.6, Fiber 0.9, Sugar 58, Protein 10.2
BUTTERMILK POUND CAKE
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Arrange a rack in the middle of the oven and heat to 375 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.
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.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
GLAZED LEMON BUTTERMILK POUND CAKE
I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.
Provided by YungB
Categories Dessert
Time 1h45m
Yield 1 bundt pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
- Sift the flour, baking powder, baking soda, and salt into a large bowl.
- Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
- Add the eggs, one at a time, until just blended after each addition.
- With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
- Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
- Run a knife around the edges of the pan to loosen the cake.
- Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
- GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
- Drizzle over the cake.
Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1
LEMON-BUTTERMILK BUNDT CAKE
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Provided by Alison Roman
Categories Cake Dessert Bake Easter Lemon Spring Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
- Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
- Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
- Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
- Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
LEMON BUTTERMILK BUNDT CAKE
This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from about.com
Provided by JanetB-KY
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325; grease and flour a Bundt pan.
- Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
- Add the dry ingredients, alternating with the 1 cup of buttermilk .
- Put your lemon zest and lemon juice in last and mix well.
- Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
- Perform the "toothpick" test to make certain it is done but don't overcook !
- While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
- Allow cooked cake to cool on a rack for about an hour.
- Run a knife around cake in pan for easier removal.
- Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
- Spread the glaze all over the cake.
Nutrition Facts : Calories 379.2, Fat 13.2, SaturatedFat 7.8, Cholesterol 77.8, Sodium 343.4, Carbohydrate 61.4, Fiber 0.8, Sugar 40.9, Protein 5.1
BUTTERMILK POUND CAKE
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
Provided by Mom2BreBre
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
- Add eggs, one at a time, beating after each addition.
- Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in flavorings.
- Pour into greased and floured 10-inch tube pan.
- Bake at 325 degrees F (163 degrees C) for 1 hour.
Nutrition Facts : Calories 4946.6, Fat 209, SaturatedFat 124.8, Cholesterol 1241.8, Sodium 3384.7, Carbohydrate 700, Fiber 10.1, Sugar 413.4, Protein 73.9
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON BUTTERMILK POUND CAKE RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Beat egg whites until stiff peaks form; set aside. Cream butter and sugar. Add egg yolks and beat well. Combine flour, soda, and salt. Add flour mixture alternately with buttermilk; mixing well. Fold in beaten egg whites and extracts. Pour into greased and floured bundt pan or tube pan. Bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool about 40 minutes in pan. Remove from pan to wire rack and cool completely.
More about "lemon buttermilk pound cake recipes"
LEMON BUTTERMILK BUNDT CAKE — GLEN & FRIENDS COOKING
From legourmet.tv
LEMON-BUTTERMILK POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON BUTTERMILK POUND CAKE | EASY AND DELICIOUS HOME RECIPES
From easyrecipes1.com
MOIST LEMON POUND CAKE + LEMON BUTTERMILK GLAZE – SUGAR GEEK …
From sugargeekshow.com
REAL SOUTHERN LEMON POUND CAKE RECIPE - DIVAS CAN COOK
From divascancook.com
POUND CAKE WITH LEMON AND BUTTERMILK RECIPE
From howtonutrition.com
BUTTERMILK BUNDT CAKE WITH LEMON GLAZE RECIPE - FOOD & WINE
From foodandwine.com
LEMON BUTTERMILK POUNDCAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON BUTTERMILK POUND CAKE - CHEF LORIOUS
From cheflorious.com
LEMON BUTTERMILK POUND CAKE - BAKING BITES
From bakingbites.com
LEMON-BUTTERMILK POUND CAKE - RACHAEL RAY SHOW
From rachaelrayshow.com
RECIPE: LEMON PASTE ADDS PUNCH TO THIS WONDERFUL POUND CAKE
From twincities.com
LEMON BUTTERMILK POUND CAKE - RECIPE - FINECOOKING
From finecooking.com
LEMON POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
BUTTERMILK POUND CAKE LEMON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON BUTTERMILK POUND CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
LEMON BUTTERMILK POUND CAKE - AMIRA'S PANTRY
From amiraspantry.com
LEMON BUTTERMILK POUND CAKE WITH LEMON CURD RECIPE : SBS FOOD
From sbs.com.au
LEMON BUTTERMILK POUND CAKE RECIPES RECIPES ALL YOU NEED …
From stevehacks.com
SOUTHERN LEMON POUND CAKE - I HEART RECIPES
From iheartrecipes.com
LEMON-BUTTERMILK POUND CAKE RECIPE - FOOD.COM
From food.com
LEMON POUND CAKE - ERREN'S KITCHEN
From errenskitchen.com
LEMON-BUTTERMILK POUND CAKE - ANTIPASTI RECIPES
From fooddiez.com
LEMON POUND CAKE - THE CHUNKY CHEF
From thechunkychef.com
BUTTERMILK LEMON POUND CAKE | CONFESSIONS OF AN OVERWORKED MOM
From confessionsofanover-workedmom.com
LEMON BUTTERMILK POUND CAKE – BLUE CAYENNE
From bluecayenne.com
LEMON BUTTERMILK POUND CAKE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
LEMON BUTTERMILK POUND CAKE - DIG IN WITH DANA
From diginwithdana.com
LEMON CAKE WITH BUTTERMILK RECIPE - THERESCIPES.INFO
From therecipes.info
LEMON BUTTERMILK POUNDCAKE — NICK MALGIERI
From nickmalgieri.com
LEMON LOAF POUND CAKE (BETTER THAN STARBUCKS!) - HANDLE THE HEAT
From handletheheat.com
LEMON BUTTERMILK POUND CAKE | HIGHMADEFOOD.COM
From highmadefood.com
LEMON POPPYSEED BUTTERMILK POUND CAKE - NERDS WITH KNIVES
From nerdswithknives.com
LEMON POUND CAKE | POUND CAKE RECIPES | TESCO REAL FOOD
From realfood.tesco.com
MEYER LEMON BUTTERMILK POUND CAKE - KATIE'S CUCINA
From katiescucina.com
#time-to-make #course #preparation #desserts #cakes #4-hours-or-less
You'll also love