Lemon Delight Pound Cake Recipes

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LEMON DELIGHT POUND CAKE



Lemon Delight Pound Cake image

Very moist, easy to make pound cake using oil instead of butter. Lemon and orange flavors with lemon glaze or option for making a rum cake; see directions below. Makes an elegant presentation when baked in a bundt pan. Recipe also can be made using 2 smaller size loaf pans. Adjust baking time accordingly.

Provided by Pastryismybiz

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup oil
2 teaspoons lemon extract
4 eggs, room temperature
1 1/2 cups powdered sugar
1/2 cup lemon juice

Steps:

  • Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
  • Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
  • Rum Cake Version:.
  • Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.

Nutrition Facts : Calories 406.6, Fat 15.6, SaturatedFat 2.3, Cholesterol 70.5, Sodium 211.9, Carbohydrate 62.7, Fiber 0.8, Sugar 41.4, Protein 4.9

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

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

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

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.

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