Aquavit Lemon Pound Cake Recipes

CALIFORNIA LEMON POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

AQUAVIT LEMON POUND CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Lightly butter 9x5x3-inch loaf pan. Line pan with parchment paper. Butter paper and dust with flour.
• Using electric mixer, beat 1 cup butter in large bowl until light. Gradually add sugar and beat until smooth and fluffy. Add eggs 1 at a time, beating after each addition until just combined. Beat in aquavit, caraway, vanilla extract and lemon peel. Combine flour, baking powder and salt in medium bowl. Sift dry ingredients over batter. Blend well, using rubber spatula.
• Transfer batter to prepared pan. Bake cake until deep-golden-brown crust forms and tester inserted into center comes out clean, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Turn out cake onto rack, remove parchment paper and cool completely. Wrap tightly in foil and let stand at room temperature overnight. (Can be prepared 2 days ahead. Store at room temperature.)

LEMON POUND CAKE

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 I

Steps:

• Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

LEMON LOVER'S POUND CAKE

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.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.