LEMON POUND CAKE I
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
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
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
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
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
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
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
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
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
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
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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LEMON POUND CAKE RECIPE - BEST DESSERTS
From bestdesserts.com
Cuisine American
Total Time 2 hrs 15 mins
Category Dessert
Calories 240 per serving
- Preheat oven to 325 degrees. Spray a light colored loaf pan with nonstick cooking spray. Set aside.
- In a stand mixer, or with a hand mixer, add all cake ingredients to the bowl. Mix on low for 30 seconds then mix on medium speed for 3 minutes.
- Pour the cake batter into the pan and bake for 45 minutes or until a toothpick comes out cleanly.
LEMON-CORNMEAL POUND CAKE WITH BERRIES & CREAM RECIPE ...
From myrecipes.com
5/5 (9)
Calories 287 per serving
Servings 16
- To prepare cake, weigh or lightly spoon 9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
- Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
- To prepare topping, combine berries, 1/4 cup granulated sugar, and 1 tablespoon juice. Chill 30 minutes. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.
LEMON POUND CAKE WITH MINT BERRIES AND CREAM RECIPE ...
From myrecipes.com
5/5 (6)
Servings 8
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loafpan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
- Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
GRILLED LEMON POUND CAKE WITH BALSAMIC BERRIES AND WHIPPED ...
From meatwave.com
Servings 8
Total Time 2 hrs 25 mins
Category Dessert
- To make the pound cake: Adjust oven rack to middle position and heat oven to 350°F. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter and lightly dust with cake flour. In medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place sugar and lemon zest in the workbowl of a food processor and pulse until combined, about 5 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, slowly pour melted butter through feed tube in a steady stream. Transfer mixture to a large bowl. Sift 1/3 of flour mixture over egg mixture and whisk until combined. Repeat 2 more times with remaining flour mixture. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool cake in pan for 10 minutes, then turn onto wire rack.
- To make the glaze: Place sugar and lemon juice in a small saucepan over medium heat. Bring to boil, stirring occasionally. Reduce heat to low and simmer until slightly thickened, about 2 minutes. Pierce top and sides of cake with a toothpick or skewer, then brush glaze on top and sides. Let cake cool to room temperature, about 1 hour.
- To make the berries: Place strawberries, blackberries, and blueberries in a medium bowl. Add in balsamic vinegar and sugar and toss to combine. Let sit for 20 minutes before serving.
LEMON POUND CAKE WITH FRESH BERRIES | YOUR HOMEBASED …
From yourhomebasedmom.com
4.7/5 (6)
Total Time 1 hr
Category Dessert
Calories 579 per serving
- Add zest into sugar and stir to combine. Allow to sit for about 10-15 minutes for lemon flavor to infuse sugar
LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM …
From bonappetit.com
3.8/5 (4)
Servings 8-10
- 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.
RITZ CARLTON LEMON POUND CAKE RECIPE - THROUGH HER …
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5/5 (2)
Total Time 20 mins
Category Dessert
Calories 382 per serving
- In a medium bowl mix strawberries with sugar and a little zest of lemon, lime or orange. Let stand 10-15 minutes until they release their liquid and become juicy. Stir in 2 teaspoons citrus juice, then gently fold in blackberries. Set aside or refrigerate.
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- Scoop out the hardened part of the coconut milk, the hard cream, and place in a med bowl, reserving the liquid for another use. Whisk the coconut cream until smooth using a whisk or fork. Add sugar to taste. If it gets too loose, place in the fridge for 10 minutes or until ready to use, it will thicken up as it cools. Re-whisk.
- Toast coconut flakes on a sheet pan in the oven (or toaster oven) until golden, about 5-10 minutes. You can also do this on the stove top, in a skillet on low heat, careful not to burn.
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Ratings 5
Calories 451 per serving
Category Dessert
- Line a 5-inch by 9-inch loaf pan with parchment paper, in a way to create handles on the side. To be able to lift the loaf easily once it's done. Spray with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the dry ingredients: flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, using a hand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
EASY BERRY POUND CAKE TRIFLE RECIPE | COOKIES & CUPS
From cookiesandcups.com
Reviews 2
Servings 8
Cuisine Dessert
Category Trifle
- In a large bowl combine the berries and 1 tablespoon of lemon curd. Stir gently to coat and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and lemon curd on medium speed until creamy. Turn the mixer to low and add in the whipped topping, mixing until almost combined. Turn the mixer off and using a rubber spatula stir the mixture by hand until combined.
- In your trifle dish layer spoon a layer of the cream cheese mixture on the bottom. Top with pound cake and then berries. Repeat these layers until you fill your dish, topping with more whipped topping if desired.
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Total Time 30 mins
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