Lemon Pound Cake With Berries And Whipped Cream Recipes

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LEMON POUND CAKE I



Lemon Pound Cake I image

Very light pound cake. Tastes just like Sara Lee's!

Provided by Suzanne Stull

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 12

1 cup unsalted butter
¾ cup white sugar
3 eggs
1 cup cake flour
2 tablespoons dry milk powder
1 tablespoon corn syrup
½ lemon, juiced
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon ground mace

Steps:

  • Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
  • Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

Nutrition Facts : Calories 256 calories, Carbohydrate 24.4 g, Cholesterol 87.4 mg, Fat 16.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 10.1 g, Sodium 95.4 mg, Sugar 13.3 g

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

1 cup whipping cream
3 tablespoons powdered sugar
3 teaspoons fresh lemon juice
2 teaspoons fine grated fresh lemon rind

Steps:

  • Beat cream on high speed until it begins to thicken.
  • Gradually add sugar.
  • Continue beating and add lemon juice.
  • Beat until soft peaks form.
  • Fold lemon rinds in by hand.
  • Refrigerate.

Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5

LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM



Lemon Pound Cake with Berries and Whipped Cream image

Provided by Michael Shrader

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Fourth of July     Blackberry     Strawberry     Lemon     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

3 cups sifted all purpose flour (sifted, then measured)
1 tablespoon baking powder
3/4 teaspoon salt
3 1/3 cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening, room temperature
5 large eggs
1 cup whole milk
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
4 cups halved hulled strawberries
2 1/2-pint containers fresh blackberries
Whipped cream

Steps:

  • Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
  • Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
  • Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

WHIPPED CREAM POUND CAKE



Whipped Cream Pound Cake image

This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 2 cakes (12 servings each).

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
6 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.

Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON LOVERS POUND CAKE



Lemon Lovers Pound Cake image

Provided by Melissa Sperka

Categories     Cake     Dessert

Time 5h35m

Number Of Ingredients 17

3 cups all purpose flour
1 3.4 oz box instant lemon pudding mix
1 tsp baking powder
1/4 tsp salt
3 cups granulated sugar
1 cup salted butter (melted)
1/2 cup vegetable oil
1 Tbsp lemon zest
2 tsp lemon extract
1 tsp pure vanilla
5 large eggs
1 cup of milk
Creamy lemon glaze:
2 Tbsp lemon juice
1 Tbsp heavy cream
2 tsp lemon zest
1 cup powdered sugar

Steps:

  • Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
  • Sift together the flour, pudding mix, baking powder and salt, set aside.
  • In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
  • Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
  • Begin to add the sifted dry ingredients alternately with the milk. Mix well.
  • After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
  • Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
  • Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
  • Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
  • Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
  • To prepare the creamy lemon glazeIn a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
  • Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
  • Drizzle over the cooled cake.

Nutrition Facts : ServingSize 1 piece, Carbohydrate 64 g, Protein 5 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 84 mg, Sodium 166 mg, Fiber 1 g, Sugar 46 g, Calories 454 kcal

LEMON CREAM POUND CAKE



Lemon cream pound cake image

This moist, tender and buttery pound cake will have you eating more than one slice!

Provided by Angela Chu

Categories     Loaves

Time 1h10m

Yield 8-10 slices

Number Of Ingredients 9

1½ cups cake flour
¾ tsp baking powder
A pinch of salt
½ cup softened butter (substitute 1 tbsp of butter for oil if you'd like)
1 scant cup sugar
¼-1/2 tsp vanilla extract
2 eggs, room temperature
½ cup heavy cream
Zest and juice of ½-1 lemon

Steps:

  • Preheat the oven to 350 F and line a 9x5 baking pan with parchment paper.
  • In a medium sized bowl, sift together the cake flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar (and oil, if using) for 4-5 minutes until the mixture has lightened up in color. Beat in the eggs, one at a time until the mixture is smooth and shiny, making sure to scrape down the sides of your bowl as necessary.
  • Add in the lemon zest and juice and the vanilla, then slowly drizzle in the heavy cream and mix until smooth and satiny.
  • Add the dry ingredients into the wet and gently fold the two mixtures together using a spatula. Make sure to not over mix the batter; it is okay to have some lumps and some small dry patches. Transfer this batter into the prepared baking tin and bake in the oven for 45-60 minutes, until a toothpick comes out clean or until the cake springs back to the touch.
  • Let the cake cool in the pan for about 10 minutes, then remove it to cool on a wire rack until the cake is room temperature (if you can wait that long). At this point, slice it up, add some whipped cream and berries, enjoy it with an extra pat of butter or serve it plain in all it's delicious glory!

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