Makeover Lemon Pound Cake Recipes

MAKEOVER LEMON POUND CAKE

Steps:

• Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.

MAKEOVER LEMON POUND CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray. 2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, peel, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. 3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices. Yield: 1 loaf (16 slices). Taste of Home April/May 2016

HOMEMADE LEMON POUND CAKE

Steps:

• In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired., Pour into a greased and floured 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 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., For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake.

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.

MAKEOVER POUND CAKE

Steps:

• In a small mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
• Add eggs, one at a time, beating well after each egg addition.
• Stir in the applesauce, vanilla and lemon peel.
• Combine the flour, baking powder and salt together and add to the creamed mixture just until blended.
• Transfer to an 8" loaf pan which has been sprayed with non-stick cooking spray.
• Bake at 350F for 45-55 minutes or until golden brown and cake tester inserted comes out clean.
• Cool for 10 minutes before removing to a wire rack to cool completely.

LEMON POUND CAKE

Steps:

• In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 40-45 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.

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.