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.
LEMON PECAN POUND CAKE
I love lemon! A little different since it is baked in a springform pan. This recipe originally came from Ladies Home Journal in 1983.
Provided by Lvs2Cook
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325º.
- Grease an 8-inch springform pan.
- In large mixer bowl, cream butter and confectioner's sugar until fluffy.
- Add eggs one at a time and beat well after each addition.
- Stir in flour and vanilla.
- Continue beating until just mixed.
- Fold in pecans and lemon rind.
- Pour batter into pan and bake for 50 minutes or until tester comes out clean.
- Remove to wire rack to cool.
- While cake is still HOT, combine glaze ingredients and brush liberally over cake.
Nutrition Facts : Calories 506.1, Fat 30, SaturatedFat 15.6, Cholesterol 140.3, Sodium 190.6, Carbohydrate 55.9, Fiber 1.3, Sugar 38.4, Protein 5.4
LEMON PECAN CAKE
Yummy. I've been looking for a new cake to make and this recipe sounds delish! This is a healthier cake and would be vegan, but there is honey added. From "The Best of Silver Hills Delicious Vegetarian Cuisine" cookbook.
Provided by Enjolinfam
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend first 6 ingredients in blender until smooth.
- Pour blended mixture into a large bowl and add flour and baking powder. Mix well.
- In a small bowl, mix together brown sugar, pecans and lemon peel.
- Pour maple syrup into the bottom of an oiled 8" x 8" cake pan.
- Sprinkle pecan mixture over maple syrup. Then spoon cake batter on top of pecans. Bake at 350 degrees F for 30 minutes or until lightly browned.
- Turn cake out of pan and let cool.
Nutrition Facts : Calories 319.9, Fat 13, SaturatedFat 2, Sodium 173.9, Carbohydrate 49.7, Fiber 1.7, Sugar 31.2, Protein 5.1
LEMON-PECAN SUNBURST COFFEE CAKE
Make and share this Lemon-Pecan Sunburst Coffee Cake recipe from Food.com.
Provided by SkinnyMinnie
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375ºF.
- Grease a 9-inch round cake pan.
- Separate the biscuit dough into 8 biscuits.
- Place 1 biscuit in the center of the pan.
- Cut the remaining biscuits in half, forming 14 half-circles.
- Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
- In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
- Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
- Bake 20-25 min, or until golden brown.
- Meanwhile, in a small bowl, combine the confectioners' sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
- Drizzle the glaze over the warm coffee cake.
- Let stand for 10 min, or just until the glaze is set.
- Serve warm.
Nutrition Facts : Calories 318.9, Fat 15.5, SaturatedFat 5.2, Cholesterol 14.1, Sodium 656.2, Carbohydrate 41.2, Fiber 0.8, Sugar 18.5, Protein 4.8
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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