Rich Lemon Pound Cake Recipes

Steps:

• Mix together 1 cup sugar and butter.
• Add eggs and 1 tablespoon of lemon juice; mix well.
• Add salt, flour, and baking powder to mixture.
• Add milk.
• Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
• Mix 1/3 cup lemon juice and 1/4 cup sugar.
• Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
• Serve warm or cool.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

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.

Steps:

• Preheat oven to 350 degrees.
• Mix together the flour, sugar, baking powder, and salt.
• Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
• Mix the wet ingredients with the dry ingredients.
• Pour into a greased 9 inch loaf pan.
• Bake for 40 to 50 minutes.
• To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.

Steps:

• Preheat oven to 350°F.
• Lightly grease and flour a 10-inch tube or Bundt pan.
• For cake, in a large mixing bowl with an electric mixer, beat cream cheese until fluffy.
• Add eggs one at a time, beating well after each addition.
• In another bowl, combine cake mix, cinnamon, allspice and lemon peel.
• On low speed add cake mixture, alternately with milk to the cream cheese mixture, beating until well combined.
• Pour batter into prepared cake pan and bake for 30 minutes at 350°F.
• Reduce heat to 325°F and bake for an additional 30 minutes more, or until cake tests done.
• Cool in pan on a wire rack for 15 minutes.
• Turn cake out onto rack and cool completely while preparing glaze.
• For glaze, combine milk and butter in a saucepan.
• Cook over medium heat until butter melts.
• Gradually add sugar, lemon juice and lemon peel.
• Mix well.
• Spread glaze on cool cake.

Steps:

• Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
• Beat the butter and sugar in a large bowl until light and fluffy.
• Beat in the eggs one at a time, mixing well until they are incorporated.
• Mix in the lemon zest, baking powder, and almond extract.
• Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
• Pour the batter into the prepared pan.
• Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
• While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
• Set aside.
• Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
• Pour about 3/4 of the glaze over the top of the cake.
• Cool the cake completely in the pan.
• Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
• Pour the remaining glaze over the top of the unglazed part of the cake.
• Let sit at room temperature until the glaze dries.
• Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
• Serve at room temperature or chilled.
• Thawing Directions: Simply thaw overnight at room temperature.

Steps:

• Cream butter and sugar.
• Add eggs one at a time mixing well after each addition.
• Sift flour and baking powder together.
• Mix buttermilk and lemon juice together.
• Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
• Add lemon zest and mix until just smooth.
• Spray and flour 2 small bundt pans.
• Bake at 350.
• cool, dismount, wrap in plastic and refrigerate overnight.
• Ice with glaze before serving.
• Note baking time will vary depending on size of pans.
• Cake is done when a tester comes out clean.

Steps:

• Preheat oven to 350°F.
• Cream butter.
• Add granulated sugar, and beat until light and fluffy.
• Add lemon zest, lemon juice, and sour cream.
• Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.
• Beat egg whites until stiff peaks form.
• Add flour mixture to butter mixture in increments until combined.
• Fold in eggwhites.
• Spread into lightly greased loaf pan.
• Bake in preheated oven for 55 minutes.
• Cool on a wire rack.

Steps:

• Preheat oven to 350°.
• Grease 9 x 5-inch loaf pan with butter.
• Dust pan with cake flour.
• Mix together flour, baking powder and salt.
• Melt butter, whisk thoroughly to reincorporate any separated milk solids.
• In food processor or blender, process sugar and lemon zest until combined.
• Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
• With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
• Transfer mixture to large bowl.
• Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
• Pour batter into prepared pan.
• Bake for 15 minutes at 350°F.
• Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
• Cool in pan for 10 minutes.
• Turn onto wire rack.
• While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
• Stir occasionally to dissolve sugar.
• Reduce heat to low and simmer until thickened slightly, about 2 minutes.
• With toothpick poke holes on all sides of cake.
• Brush on Lemon Glaze.
• Allow to cool at room temperature at least one hour before serving.

Steps:

• In mixing bowl, beat cream cheese until smooth. Gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes.
• Pour into a greased and floured, 1- inch fluted tube pan. Bake at 350°F for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.