LEMON GLAZE FOR GLAZED LEMON POUND CAKE
Use this lemon glaze with our Glazed Lemon Pound Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
LEMON GLAZED POUND CAKE -- LOAF SIZE!
Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
- Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
- In a medium bowl, combine the flour, baking powder and salt.
- In a mixer cream the butter, sugar, and lemon zest.
- 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 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), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
- 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 wax paper.
- Lemon Glaze:.
- Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
- Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
- 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.
- Serve at room temperature, in thin slices.
LEMON-GLAZED POUND CAKE
Provided by Tia Mowry
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Generously grease a 10-inch Bundt pan with butter and dust with flour.
- In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand.
- Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate.
- For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice.
- Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool.
- For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour.
- Decorate the cake with candied lemon slices.
GLAZED LEMON BUNDT CAKE
This sweet-tart delight features plenty of fresh lemon in the cake and the glaze drizzled on top.
Provided by Food Network Kitchen
Time 4h
Yield 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
- Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
- Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.
LEMON GLAZED POUND CAKE
I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!
Provided by Hazeleyes
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour a large bundt pan.
- In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
- Add the eggs one at a time.
- Stir in the lemon zest.
- Sift the flour, baking powder, baking soda and salt in a small bowl.
- In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
- Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
- Pour batter into prepared bundt pan.
- Bake for 50 minutes or until cake tests done with a toothpick.
- Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
- When cake is done, let cool for 10 minutes and remove from the pan.
- Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
- For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.
Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
GLAZED HOMEMADE LEMON CAKE
This is a moist and easy to make, yummy homemade lemon cake.
Provided by Kirsten Johnson
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine butter, sugar, and eggs in a mixing bowl. Beat using an electric mixer until batter is light and fluffy, about 2 minutes. Gradually beat in flour, baking powder, lemon zest, and vanilla extract. Pour cake batter into the prepared dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Remove from the oven and let cake cool thoroughly, about 30 minutes.
- Combine confectioners' sugar and lemon juice for glaze in a bowl; mix until smooth. Carefully spread over cooled cake.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 52.9 g, Cholesterol 77 mg, Fat 12.9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 160.7 mg, Sugar 40.5 g
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
LEMON GLAZED LEMON POUND CAKE RECIPE - (4.4/5)
Provided by francesn
Number Of Ingredients 13
Steps:
- Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
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LEMON POUND CAKE WITH GLAZE RECIPE | LAND O’LAKES
From landolakes.com
- Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
- Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed.
LEMON CAKE WITH LEMON GLAZE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- In a large bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, and vanilla extract. Beat again to combine.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add half the flour mixture to the butter mixture and beat to combine. Add the sour cream and beat again. Add the remaining flour mixture and beat once more.
GLAZED LEMON POUND CAKE - MUST LOVE HOME
From mustlovehome.com
- In a large mixing bowl add the butter and sugar. On medium speed using a paddle attachment or hand mixer, cream the butter and sugar for about 5 minutes until light and fluffy.
- Add eggs, one at a time into the mixer set to medium speed. Beat for 45 seconds after each egg.
LEMON-AND-ORANGE-GLAZED POUND CAKE RECIPE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
- In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.
GLAZED LEMON POUND CAKE RECIPE | REAL SIMPLE
From realsimple.com
- Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
EASY LEMON POUND CAKE WITH LEMON GLAZE - SOUTHERN …
From southernfoodandfun.com
- Do not preheat the oven. Butter and flour the large Bundt or tube pan. You may want to set the pan on a cookie sheet covered with foil in case the cake overflows while baking.
- Beat butter and cream cheese at medium speed of electric mixer until blended, then turn up to medium-high for about 8 minutes. Gradually add sugar, beating another 5-7 minutes on medium-high. The batter should get very creamy and light with no discernible pieces of cream cheese.
GLAZED LEMON POUND CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
- Preheat the oven to 350F / 180C / 160C fan forced. Grease and line a 6 cup capacity loaf tin with baking paper so that its sticking up above the sides.
- Mix together the icing sugar, zest and half the lemon juice. Slowly add more lemon juice until it gets to the desired consistency, then pour it over the cake.
LEMON-GLAZED CITRUS-YOGURT POUND CAKE RECIPE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Butter and flour a 9 1/2-by-5-inch glass loaf pan. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a small bowl, whisk the grapefruit juice with the yogurt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs and lemon zest. Beat in the dry and wet ingredients in 3 alternating additions; scrape down the bowl as necessary.
- In a small microwave-safe bowl, microwave the lemon juice and granulated sugar at high power for 20 seconds, until the sugar is dissolved. Transfer 2 tablespoons of the lemon syrup to a bowl and whisk in the confectioners' sugar and butter. Using a pastry brush, brush the lemon syrup all over the cake. Let stand for 10 minutes to allow the syrup to seep in. Spread the sugar glaze over the cake and let stand until completely dry, 30 minutes.
LEMON POUND CAKE {WITH A LEMON GLAZE!} | LIL' LUNA
From lilluna.com
- In a large bowl, combine sugar and butter at medium speed, be sure to scrape bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
VEGAN LEMON OLIVE OIL CAKE – EMILIE EATS
From emilieeats.com
- In a large bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk until fully mixed together.
- In a medium bowl, add olive oil, yogurt, 1/3 cup lemon juice, 1/2 cup + 2 tablespoons non-dairy milk, maple syrup, 1 1/2 teaspoons vanilla, and zest. Whisk until well combined.
3 INGREDIENT LEMON GLAZE RECIPE - JULIE BLANNER
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- In a small microwave safe mixing bowl or large measuring cup, combine butter, powdered sugar and lemon juice until smooth.
- Warm 15 seconds and whisk to remove any clumps. Pour over scones, cookies, cakes, pound cake and more!
LEMON-GLAZED POUND CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
- To make the cake: Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans or one tube or bundt-style pan.
- In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
- Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition.
GLAZED LEMON POUND CAKE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
GLAZED LEMON POUND CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
- Preheat oven to 350°. Line the bottom of a large loaf pan (1 pound loaf pan or approximately 9 x 5 x 2 1/2-inches) with parchment paper and set aside.
- Add the sugar and lemon zest into a large mixing bowl. Using your fingertips rub the sugar and zest together for a minute or two until the oils are released sugar smells fragrant (a trick I learned from Dorie Greenspan).
MOIST LEMON GLAZED POUND CAKE - DUDE THAT COOKZ
From dudethatcookz.com
- Using a hand mixer, add softened butter to a large bowl and blend until smooth. Add sugar and continue blending for a few minutes. Add eggs one at a time. Continue to blend.
- Zest your lemons before cutting them. Cut your lemons in half and squeeze the juice from them. Add measured amounts of zest and juice into the bowl along with the vanilla extract and crème fraîche.
- In a separate bowl, add flour and baking powder and lightly whisk. Slowly add to the bowl of wet ingredients incorporating it on a low setting.
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