Lemon Pound Cake Recipe 445

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CALIFORNIA LEMON POUND CAKE



California Lemon Pound Cake image

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

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

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.

OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  • Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

EASY LEMON POUND CAKE



Easy Lemon Pound Cake image

I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.

Provided by jean1

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar

Steps:

  • Mix together 1 cup sugar and butter.
  • Add eggs and 1 tablespoon of lemon juice; mix well.
  • Add salt, flour, and baking powder to mixture.
  • Add milk.
  • Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
  • Mix 1/3 cup lemon juice and 1/4 cup sugar.
  • Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
  • Serve warm or cool.

Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7

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!

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