EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE
Make and share this Extra Moist Lemon, Sour Cream and Vanilla Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Spray a Bundt pan with nonstick spray and set aside.
- Cream together softened Butter and Sugar.
- Add Eggs, one at a time and beat,then add Sour Cream.
- Sift Flour and Soda together and add next along with the Instant Pudding.
- Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
- Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
- Warning! Some oven temperatures may vary so keep an eye on this one!
- Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
- Enjoy!
Nutrition Facts : Calories 545.6, Fat 21.9, SaturatedFat 12.8, Cholesterol 143.6, Sodium 307.5, Carbohydrate 81.7, Fiber 0.9, Sugar 50.9, Protein 6.9
LEMON-VANILLA POUND CAKE
Make and share this Lemon-Vanilla Pound Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Generously brush a 10-inch Bundt pan with melted butter.
- Refrigerate pan until butter hardens, about 15 minutes.
- Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
- Preheat oven to 350 degrees F.
- In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
- In a medium bowl, whisk flour and salt; set aside.
- In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
- On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
- On low speed, gradually beat in flour mixture just until blended.
- Pour in hot milk mixture, then add baking powder; beat until blended.
- With a rubber spatula, fold in lemon zest.
- Scrape batter evenly into prepared pan.
- Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
- Cool in pan 5 minutes.
- Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
- Line a rimmed baking pan with foil.
- Invert cake over prepared pan.
- Brush top and sides of cake with lemon syrup.
- Cool completely.
Nutrition Facts : Calories 364.3, Fat 14.1, SaturatedFat 8.3, Cholesterol 95.3, Sodium 193.5, Carbohydrate 55, Fiber 0.6, Sugar 37.8, Protein 5
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
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