Sunshine Lemon Pound Cake Recipes

CITRUS SUNSHINE POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
• Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
• Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
• Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
• When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.

CITRUS POUND CAKE

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.

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.

SUNSHINE LEMON POUND CAKE

Steps:

• Preheat oven to 325; generously spray a 12-cup bundt pan with cooking spray/baking spray; set aside.
• Mix all ingredients in large bowl.
• Beat with electric mixer on medium speed for 3 minutes.
• Pour into prepared pan.
• Bake 40-50 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and let sit at least 30 minutes.
• Invert onto serving plate.
• Can be sliced warm but also cools very quickly.

MEMAW'S LEMON SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
• Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
• Pour batter into prepared cake pan.
• Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
• Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
• Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
• Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

SUNSHINE CAKE

Steps:

• Separate eggs. Sift the flour, baking powder, and salt together three times.
• In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
• Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

ORANGE-LEMON SUNSHINE CAKE

Steps:

• .Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
• Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
• Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
• Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
• For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.

SUNSHINE POUND CAKE

Steps:

• Prepare medium-hot fire. Clean grill with a wire brush to remove any food or ash particles.
• Cut cake into 8 slices and brush both sides with melted butter.
• Grill 4-6 inches from the coals until lightly browned, about 1-2 minutes per side.
• Transfer to serving plates and spread each slice with 1 tablespoon lemon curd. Garnish with strawberries and serve.

LEMON POUND CAKE

Steps:

• Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
• In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.