EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
MINI LEMON POUND CAKES
Enjoy these citrus flavored mini pound cakes sprinkled with sugar - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 60 mini muffin cups; spray paper cups with cooking spray.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until light and fluffy. Gradually add granulated sugar, beating until blended. Beat on medium speed 5 minutes. Add eggs, one at a time, beating just until blended after each addition. On low speed, beat in flour and salt until smooth. Beat in lemon peel and juice. Divide batter evenly among muffin cups.
- Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Sprinkle cakes with powdered sugar before serving.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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
LITTLE LEMON POUND CAKE FOR 2
I adore this little lemon pound cake. It's the perfect size when you just need enough for 2 people. The bonus is... it's quick and easy to put together. I can have this in the oven in less then 5 minutes. How great is that?!? This doubles very nicely for when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.
Provided by Realtor by day
Categories Breakfast
Time 35m
Yield 1 tiny loaf, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
- Whisk together flour and sugar in small mixing bowl.
- In another small bowl, whisk together buttermilk, lemon juice and baking soda. Add egg and lemon ex, gently whisk to combine.
- Add the butter and 1/2 of the buttermilk mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
- Add remaining buttermilk mixture and lemon zest and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
- Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
- Cool in pan 10 minutes on rack. Remove from pan and cool completely.
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 POUND CAKE
According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.
Provided by Vallery Lomas
Categories dessert
Time 1h40m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- For the cake: To prepare the pan, mix 2 tablespoons softened butter and 2 tablespoons flour (equal parts of each) in a small bowl until combined. Use a pastry brush to generously coat the inside of a 10-cup Bundt pan or two 9-by-5-inch loaf pans and set aside. (Alternatively, spray with nonstick baking spray with flour.) Place a rack in the middle of the oven and preheat to 325 degrees F if using a bundt pan or 350 degrees F if using loaf pans.
- In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium-low speed until smooth, creamy and well combined, about 1 minute. Beat in the vanilla and salt.
- With the mixer running, pour the sugar into the bowl in a steady stream. The batter will start to take shape. Increase the speed to medium and mix until the batter becomes pale, fluffy and has lightened in color, 4 to 5 minutes.
- Add the eggs two at a time, mixing until they are completely incorporated before adding the next, about 1 minute for each addition. Add the lemon zest and lemon juice and mix until just combined.
- Stop the mixer and use a rubber spatula to scrape the bottom and sides of the bowl. If the batter appears broken from the addition of the final 2 eggs, don't worry-it will come together in the next step.
- With the mixer off, add the flour all at once. Mix on low speed just until no streaks of
- flour remain. Scrape the sides and bottom of the bowl and mix in any bits of flour that were
- not fully incorporated. Scrape the batter into the prepared pan or pans and smooth the top.
- Bake until a cake tester inserted deep into the center of the bundt cake or loaves comes out clean, about 1 hour 20 minutes for a bundt and 50 to 60 minutes for loaves.
- Cool on a wire rack for 10 minutes. Use a small angled spatula or butter knife to loosen the cakes from the pans by running it around the loaves or around the inside and outside perimeters if you baked a bundt. Invert the cakes onto the rack and cool to room temperature.
- For the lemon glaze: Whisk together the lemon zest, lemon juice and confectioners' sugar in a small bowl. If necessary, add a little milk until the glaze reaches a pourable consistency. If it is too thin, add more confectioners' sugar. Set aside.
- Once the cake has cooled completely, drizzle the glaze all over and allow to drip down the sides.
More about "small lemon pound cake recipes"
SMALL LEMON POUND CAKE - BAKING MISCHIEF
From bakingmischief.com
5/5 (8)Total Time 1 hr 35 minsCategory Breakfast, DessertCalories 305 per serving
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. If necessary, add more lemon juice by the 1/4 teaspoon until you get a glaze that is just thin enough to drizzle over the cake (if you make it too thin, it won’t set).
LEMON POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
LEMON POUND CAKE RECIPE - BAKING A MOMENT
From bakingamoment.com
LEMON LIME MINIATURE BUNDT POUND CAKES - FOOD …
From foodchannel.com
REAL SOUTHERN LEMON POUND CAKE RECIPE - DIVAS CAN …
From divascancook.com
LEMON POUND CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
10+ LUSCIOUS LEMON POUND CAKES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
MINI LEMON POUND CAKES - TOLL HOUSE®
From verybestbaking.com
PERFECT LEMON POUND CAKE - THE BUSY BAKER
From thebusybaker.ca
LEMON POUND CAKE | LEMON DESSERT - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
ICED LEMON POUND CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
A MINI LEMON POUNDCAKES RECIPE WORTH ITS WEIGHT | WELL+GOOD
From wellandgood.com
LEMON POUND CAKE - THE CHUNKY CHEF
From thechunkychef.com
BEST LEMON POUND CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SMALL LEMON POUND CAKE - PINTEREST
From pinterest.ca
SMALL LEMON CAKE RECIPE (6 INCH) - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
SMALL LEMON POUND CAKE - FOOD RECIPES
From recipes.studio
BEST-EVER LEMON POUND CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD FASHIONED LEMON POUND CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
LEMON LOAF POUND CAKE (BETTER THAN STARBUCKS!) - HANDLE THE HEAT
From handletheheat.com
MINI-LOAF POUND CAKE / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
ZESTY LEMON POUND CAKE - TOLL HOUSE®
From verybestbaking.com
BEST LEMON POUND CAKE - A SOUTHERN SOUL
From asouthernsoul.com
LEMON POUND CAKE - ERREN'S KITCHEN
From errenskitchen.com
EASY ICED MINI LEMON POUND CAKES - BAKE OR BREAK
From bakeorbreak.com
THE BEST LEMON POUND CAKE - JULIA RECIPES
From juliarecipes.com
THIS IS THE LEMONIEST LEMON POUND CAKE YOU’LL EVER MAKE
From bonappetit.com
LEMON POUND CAKE - STARBUCKS COPYCAT LEMON POUND CAKE RECIPE
From tablefortwoblog.com
LEMON CAKE RECIPE | SMALL LEMON CAKE FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
MOIST LEMON POUND CAKE WITH LEMON GLAZE - JONESIN' FOR TASTE
From jonesinfortaste.com
LEMON MINI BUNDT CAKES - MAKE MINE LEMON
From makeminelemon.com
EASY LEMON POUND CAKE WITH LEMON GLAZE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
BEST LEMON POUND CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
LEMON POUND CAKE | CANADIAN LIVING
From canadianliving.com
LITTLE LEMON MERINGUE POUND CAKES - BAKE FROM SCRATCH
From bakefromscratch.com
BEST LEMON POUND CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
SMALL LEMON POUND CAKE | LEMON POUND CAKE RECIPE, SMALL …
From pinterest.ca
GLAZED LEMON POUND CAKE | CANADIAN LIVING
From canadianliving.com
You'll also love