CITRUS POUND CAKE
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas
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, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 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 confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.
LEMONADE CITRUS POUND CAKE
I had no idea how this cake was going to turn out, since I was creating it basically because I had some left over Lemonade Concentrate from another dish I had made earlier & didn't want to waste it. I started with ingredients in my basic POUND CAKE recipe, then had read in one of my vintage cookbooks how cornstarch was used...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 13
Steps:
- 1. Sift the flour, baking powder, salt and corn starch together in a medium bowl and set aside till needed. Preheat oven to 325 degrees F, prep cake pans by spraying with bakers joy or non-stick cooking spray, if using cooking spray, spray pans heavily then set aside till needed. This is the DIMENSIONS CAKE PAN by NORDIC WARE, it has an 11 cup capacity.
- 2. Cream softened butter in mixer till creamy.
- 3. Gradually add in the sugar & lemon gelatin, and beat until blended together and mixture is smooth and no visible granules remain, about 10 minutes.
- 4. Add the eggs to butter mixture one at a time, beating well after each has been added.
- 5. While butter mixture is beating, cut the 2 oranges into eights, and add to a food processor and process until mixture looks pulverized, similar to this picture.
- 6. Measure out lemonade concentrate and buttermilk and set aside till needed.
- 7. Once butter mixture is creamy and smooth, gradually add in the sifted flour about 1/3 of flour at a time, and alternate with the lemonade and buttermilk. Beating well before adding more flour. May need to scrape down the sides of bowl during mixing process.
- 8. Now add in the pulverized oranges along with lemon extract and yellow food color if desired, and beat just until blended into cake batter. I had 1 cup of pureed oranges.
- 9. Divide cake batter evenly between the 2 prepared cake pans or you may use a larger 16 cup capacity cake pan, make sure there is at least 2 inches left in pan to allow for cake to rise during baking. Bake in preheated 325 degree F. oven for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. If using a larger 16 cup capacity cake pan may require additional time about 1 1/2 hours.
- 10. This is the Blossoms Cake Pan which has a 10 cup capacity. NOTE: SINCE POSTING THE ORIGINAL RECIPE, I FOUND THAT THE CAKE BATTER FOR THIS RECIPE FILLS MORE THAN A 16 CUP CAPACITY PAN, USE A SMALL LOAF PAN OR A SMALLER ROUND TUBE PAN FOR THE REMAINING BATTER. REMEMBER TO LEAVE 2 inch SPACE from top of pan TO ALLOW CAKE TO RISE.
- 11. Try to wait until cake has cooled completely before cutting if you can wait that long. Add a glaze if desired but we enjoyed eating it plain.
- 12. This is what the Blossom Lemonade Citrus Pound Cake looked like that I shared with the neighbor.
- 13. TO MAKE THIS GLAZE RECIPE: Add 2 cups powdered sugar, 1/2 stick softened butter, 3 tablespoons heavy whipping cream or evaporated milk, 1 teaspoon lemon extract, 1/4-1/3 cup thawed lemonade concentrate, and the zest of a whole orange in a medium size bowl and beat till blended together. Add more liquid for a thinner consistency or more confectioners sugar for a thicker consistency. Then drizzle over cake in desired manner, over entire cake or just drizzled on top and sides.
CALIFORNIA LEMON POUND CAKE
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON-ZUCCHINI POUND CAKE
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
LEMONADE POUND CAKE
This recipe starts with a cake mix and is enhanced by adding sour cream, lemonade and cream cheese. So good!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
- Shake out the excess flour and set the pan aside.
- Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
- Pour the batter into the prepared pan.
- Bake the cake for 40 to 45 minutes or until it tests done.
- Remove cake from oven and place on a wire rack to cool for about 20 minutes.
- Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
- Turn the cake out onto a serving platter and spoon the glaze over the top.
LEMON PUDDING POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
Provided by Kardea Brown
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
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 I
Very light pound cake. Tastes just like Sara Lee's!
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 256 calories, Carbohydrate 24.4 g, Cholesterol 87.4 mg, Fat 16.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 10.1 g, Sodium 95.4 mg, Sugar 13.3 g
BECEL® LEMON POUND CAKE
When life gives you lemons, make this delicious lemon pound cake!
Provided by Becel®
Categories Everyday Cooking Vegan Desserts
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (190 degrees C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
- Beat Becel® Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
- Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze (see footnote).
Nutrition Facts : Calories 246.6 calories, Carbohydrate 49.2 g, Cholesterol 93 mg, Fat 2.8 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 181 mg, Sugar 25.3 g
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