Large Lemon Pound Cake Recipes

LEMON POUND CAKE

Steps:

• Start by preheating your oven to 350 degrees. You will then grease your bundt pan, mine was a 6 cup size.
• Dust with flour in the pan and shake off any excess flour in the pan.
• In a bowl, you will add your flour, baking powder and salt together. Set this bowl aside.
• Now in a stand mixer, you will want to cream your butter, 1 cup of granulated sugar, and mix well. This will take 2-5 minutes. Then turn the blender to low, and add in one egg at a time, followed by your vanilla.
• Now alternate adding in your dry flour mix, and then a bit of the lemon juice, and repeat ending with the wet.
• Once mixed well, pour into your floured pan. Bake for 30-45 minutes. This will vary on how your cake takes to cook. Stick a toothpick in and when it comes out clean you know your cake is done.
• Once your cake is done you will allow to cool for a bit in the pan. Once the cake is cooled down for 30 minutes, you can take a nice and run along the lemon bundt cake edge. This will help release any cake on the sides.
• Flip it over onto a baking rack or plate and release from pan.
• Now in a bowl make your lemon glaze for the lemon pound cake. Mix powdered sugar, 4 tablespoons of lemon juice, just 2 tablespoons of lemon juice at a time. You might not use all the lemon juice.
• Mix until it is a fully mixed and thicker consistency. Drizzle glaze on with a spoon. Slice and serve lemon pound cake.

OLD-FASHIONED LEMON POUND CAKE

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.

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.

LARGE LEMON POUND CAKE

Steps:

• Cream real good crisco and sugar and butter.Add eggs one at the time, add flour and baking powder, alternately with milk,Add flavoring's. Bake in a large greased and floured Bundt tube pan @ 350* For 1 1/2 hours. Remove from oven and let rest for 30 mins and remove from bundt pan.
• This is great with a bowl of vanilla ice cream and a cup of hot coffee...

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.