ALMOND-LEMON POUND CAKE
This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.
SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease 16-cup tube pan.
- Dust with cake flour; tap out excess flour.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter in large bowl at medium speed until fluffy.
- Gradually add sugar and beat 5 minutes.
- Add eggs 1 at a time, beating just until combined after each addition.
- Beat in lemon juice and peel.
- Using rubber spatula, mix in dry ingredients.
- Mix in sour cream.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes.
- Cut around cake in pan.
- Turn out cake.
- Carefully turn cake right side up on rack and cool completely.
- (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
LEMON ALMOND SOUR CREAM POUND CAKE
A Cake that is Rich and Moist, and Lemon flavored. Great just by the slice or top with fresh Strawberries and Whip Cream
Provided by Donna Luckadoo
Categories Dessert
Time 1h20m
Yield 12 slices
Number Of Ingredients 10
Steps:
- Preheat Oven to 325°.
- Next butter and flour a large Tube or Bundt pan.
- Cream together Sugar and Butter.
- Then add Sour cream and Yogurt.
- Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
- Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
- Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.
Nutrition Facts : Calories 512.5, Fat 20.2, SaturatedFat 11.9, Cholesterol 151.1, Sodium 208.1, Carbohydrate 76.8, Fiber 0.9, Sugar 52.3, Protein 7.3
ALMOND POUND CAKE WITH LEMON
There are several variations of this cake, but this is the one that I like best. Note the use of almond oil as an ingredient. Try to find one that is very fragrant (many are not). This cake is easy to make and great served with fresh berries or good ice cream.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
- With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder.
- Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool.
- When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.
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.
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
SOUR CREAM LEMON POUND CAKE
Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!
Provided by LillysMom
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
- Remove the loaf from the pan and dust with confectioners' sugar.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g
FRESH LEMON & SOUR CREAM POUND CAKE
Make and share this Fresh Lemon & Sour Cream Pound Cake recipe from Food.com.
Provided by NotYourMommasCookin
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray.
- In a large bowl mix flour, baking powder, baking soda and salt.
- In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest.
- Stir sour cream mixture into flour mixture until well combined.
- Pour batter into prepared loaf pan.
- Bake about 45 to 50 minutes until a toothpick comes out clean.
- Slice and serve with berries, whipped cream or plain.
Nutrition Facts : Calories 128.6, Fat 5.7, SaturatedFat 1.7, Cholesterol 17.4, Sodium 186.3, Carbohydrate 17, Fiber 0.4, Sugar 4.3, Protein 2.5
LEMON SOUR CREAM POUND CAKE
The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.
Provided by Alan in SW Florida
Categories Dessert
Time 1h45m
Yield 1 10-inch cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
- Drizzle evenly with Lemon Glaze.
- Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.
Nutrition Facts : Calories 669.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 172.8, Sodium 315.1, Carbohydrate 102, Fiber 1, Sugar 72.9, Protein 8.3
LEMON SOUR CREAM POUND CAKE
My mother thinks the original recipe for this cake came from Southern Living, however it is not listed on their website. The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream.
Provided by Erindipity
Categories Dessert
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease and flour a 10" tube pan.
- Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
- Combine sour cream and milk, stir until smooth.
- Combine flour and baking powder.
- Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
- Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
- Cool in the pan.
Nutrition Facts : Calories 358.6, Fat 18.4, SaturatedFat 9.2, Cholesterol 83, Sodium 100.2, Carbohydrate 45.1, Fiber 0.5, Sugar 30.2, Protein 4.1
LEMON SOUR CREAM POUND CAKE
Make and share this Lemon Sour Cream Pound Cake recipe from Food.com.
Provided by TGirl
Categories Dessert
Time 1h45m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Mix butter, shortening, sugar, and eggs.
- Combine sour cream and milk.
- Add flour and baking powder.
- Mix until blended.
- Add flavorings (lemon and vanilla).
- Bake in a greased tube pan for 1 and 1/2 hours.
Nutrition Facts : Calories 722.9, Fat 37, SaturatedFat 10, Cholesterol 138.3, Sodium 289.4, Carbohydrate 90.5, Fiber 1, Sugar 60.4, Protein 8.8
SOUR CREAM AND LEMON POUND CAKE
An easy Sour Cream and Lemon Pound Cake recipe.
Provided by Darren DiPietro
Categories Cake Mixer Citrus Dessert Bake Lemon Sour Cream Bon Appétit Pennsylvania Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
- Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
- Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON SOUR CREAM CAKE
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Provided by Kimbly196
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift together flour, baking powder, and salt into a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
- Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g
SOUR CREAM - LEMON POUND CAKE
Delicious!!! Light, moist, lemony and just plain good! This has been a family favorite since 2001. I think I got this recipe from Cooking Light magazine.
Provided by byZula
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
- Combine flour, baking soda and salt in a bowl; stir well.
- Beat the butter in a large bowl at medium speed until light and fluffy.
- Gradually add the sugar and lemon extract, beating until well blended.
- Add eggs, 1 at a time, beating well after each addition.
- Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
- Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
- Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes on a wire rack; remove from pan.
- Combine 2 tbsp lemon juice and powdered sugar.
- Drizzle glaze over top of cake.
- SOUR CREAM POUND CAKE VARIATION.
- Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
- Substitute milk for the juice in the glaze.
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
SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE
Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.
Provided by Melissa VanDerLaan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
- Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
- Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g
CITRUS-ALMOND POUNDCAKE
This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.
Provided by Mark Bittman
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
- Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
- Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
- Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams
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