Doublelemonpoundcake Recipes

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SORRENTO DOUBLE LEMON CAKE



Sorrento Double Lemon Cake image

A super-moist lemon cake with the texture of dense pound cake, amped up with lots of lemon flavor and a tangy lemon glaze.

Provided by Karen Tedesco

Categories     Desserts

Time 1h

Number Of Ingredients 13

1¼ cups all-purpose flour
⅓ cup fine blanched almond flour
2 teaspoons baking powder
½ teaspoon fine sea salt
5 ounces (10 tablespoons) salted butter (at room temperature)
1 ¼ cups granulated sugar
3 large eggs (at room temperature)
2 tablespoons freshly grated lemon zest (from about 2 lemons)
1 cup buttermilk
1 cup confectioner's sugar
2 teaspoons fresh lemon juice
2 teaspoons limoncello liqueur or lemon vodka
Freshly grated lemon zest (for garnish)

Steps:

  • Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
  • Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
  • Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
  • Add the eggs one at a time and beat until incorporated, then add the lemon zest.
  • Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
  • Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
  • Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.

Nutrition Facts : ServingSize 1 serving, Calories 216 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 230 mg, Fiber 1 g, Sugar 17 g

ULTIMATE LEMON POUND CAKE



Ultimate Lemon Pound Cake image

Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!

Provided by Sydney Mike

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/2 cups cake flour, sifted (NOT self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature
2 1/4 cups granulated sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1/2 cup lemon juice, freshly squeezed

Steps:

  • FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
  • Sift flour, baking powder & salt together TWICE.
  • In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
  • Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
  • Stir in 1 tablespoon of the zest & both extracts.
  • Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
  • Remove from oven & let cool in the pan on a wire rack for 15 minutes.
  • FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
  • Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
  • Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

LITTLE LEMON POUND CAKE FOR 2



Little Lemon Pound Cake for 2 image

I adore this little lemon pound cake. It's the perfect size when you just need enough for 2 people. The bonus is... it's quick and easy to put together. I can have this in the oven in less then 5 minutes. How great is that?!? This doubles very nicely for when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

Provided by Realtor by day

Categories     Breakfast

Time 35m

Yield 1 tiny loaf, 2 serving(s)

Number Of Ingredients 9

1/2 cup flour
1/2 cup sugar
3 tablespoons buttermilk, room temp (or sour cream)
1 teaspoon lemon juice
1/8 teaspoon baking soda
1 large egg, room temp
1/2 teaspoon lemon extract
3 tablespoons butter, room temp
1/4 teaspoon lemon zest

Steps:

  • Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
  • Whisk together flour and sugar in small mixing bowl.
  • In another small bowl, whisk together buttermilk, lemon juice and baking soda. Add egg and lemon ex, gently whisk to combine.
  • Add the butter and 1/2 of the buttermilk mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
  • Add remaining buttermilk mixture and lemon zest and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
  • Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
  • Cool in pan 10 minutes on rack. Remove from pan and cool completely.

TRIPLE LEMON POUND CAKE



Triple Lemon Pound Cake image

This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.

Provided by foraging4food

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 11

2 sticks butter, softened
½ cup vegetable oil
3 cups white sugar
5 eggs, at room temperature
3 ⅓ cups all-purpose flour, sifted twice
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk
1 lemon, zested and juiced
2 teaspoons vanilla extract
1 teaspoon lemon extract

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.

Nutrition Facts : Calories 581.5 calories, Carbohydrate 78.8 g, Cholesterol 119.8 mg, Fat 27.4 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 11.9 g, Sodium 216.3 mg, Sugar 51.3 g

DORA CHARLES'S LOST-AND-FOUND LEMON POUNDCAKE



Dora Charles's Lost-and-Found Lemon Poundcake image

The South has about as many poundcake recipes as there are grandmothers. This one produces a higher, lighter cake than many recipes. It came from Dora Charles's aunt Laura Daniels, who got it from a nursing-home patient she was working with in the 1970s. The patient, Mary Martin, mailed it to her long after she left the nursing home, but because of a stroke, her handwriting was shaky. Ms. Charles found the recipe and deciphered it, and included it in her cookbook "A Real Southern Cook: In Her Savannah Kitchen." You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. The cake, which is a perfect base for peaches and whipped cream or another fruit topping, gets better after a couple of days and will be good for a week if you keep it well wrapped. It freezes well, too.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h30m

Yield 16 to 20 servings

Number Of Ingredients 10

Baking spray
1 pound/455 grams good-quality butter
1 pound/460 grams confectioners' sugar (4 cups)
1 cup sour cream
2 tablespoons vanilla extract
1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon
3 cups/360 grams Swans Down or other cake flour
1/2 teaspoon baking soda
8 large eggs, separated while cold, then brought to room temperature
Confectioners' sugar, for dusting

Steps:

  • Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
  • In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners' sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
  • Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
  • In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
  • Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
  • Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
  • Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.

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