Easy Yellow Pound Cake With Lemon Glaze Recipes

GLAZED LEMON SUPREME POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

LEMON GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

EASY LEMON GLAZE

Steps:

• Combine lemon juice and powdered sugar in a sauce pan.
• Bring to a boil.
• Boil 1 to 2 minutes or until thin syrup is formed.

LEMON-ZUCCHINI POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

EASY YELLOW POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 and prepare a bundt cake pan.
• Blend the first five ingredients by hand, then mix at medium speed for 2-3 minutes.
• Bake for 50-60 minutes.
• Mix the sugar and lemon juice, prick the top of the hot cake and glaze while still hot.