Mother Andersons Lemon Pound Cake Recipes

LEMON POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper "slings" and spray lightly with nonstick cooking spray again.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
• With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
• Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
• Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
• When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• When the cakes are cool, carefully transfer them to serving platters.
• Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
• To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: You'll need 4 to 5 large lemons for the entire recipe.
• Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

OLD-FASHIONED LEMON POUND CAKE

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.

MOTHER ANDERSON'S LEMON POUND CAKE

Steps:

• 1. Blend together cake mix and Jello.
• 2. Make a well. In the well add water and eggs, beat well.
• 3. Then add the oil and beat well.
• 4. Add flavorings and beat well.
• 5. Bake in a floured greased cake pan (Bundt pan works best for me) at 350 degrees until done. This is approximately 55 minutes in the oven.

MOTHER'S MIRACLE POUND CAKE

Steps:

• Cream margarine and Crisco together. Add sugar & cream together. Add eggs one at a time, then add milk, flour and flavoring.
• Pour into greased and floured tube pan.
• Set oven to 325 degrees. Do NOT preheat oven. Bake approximately 1 hour to 1 hour and 20 minutes.
• Allow to cool 10 minutes before removing from pan. This is a "crusty" yet very moist cake. Enjoy!

SOUTHERN LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Generously grease and flour a bundt pan.
• Combine the flour, baking powder, salt and set aside.
• Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
• Slowly fold in the flour mixture.
• Pour the batter into the prepared bundt pan.
• Bake for 1 hour 10 minutes, or until completely done.
• While the lemon pound cake is baking, combine the ingredients for the glaze.
• Once the cake is done baking, move from oven and let cool a few minutes.
• Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
• Drizzle the glaze over the cake while it's still warm.
• Let sit until cool.
• Serve & enjoy!

MOM'S LEMON CAKE

Steps:

• Preheat oven to 350.
• Butter and flour a 10 inch tube pan.
• Combine flour, baking powder and salt and set aside.
• In a separate bowl mix butter and sugar with an electric mixer until fluffy.
• Add eggs one at a time and beat well after each addition.
• Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
• Stir in lemon zest.
• Bake for about 40-50 minutes or until tester comes out clean
• Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
• Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
• Once cool, poke cake with a fork and pour glaze on top.

LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray a 9x5 loaf pan with cooking spray - set aside.
• In mixer bowl - beat butter & sugar until pale & fluffy.
• Scrape down the sides & add eggs - beat in.
• Add in flour, baking powder & salt -beat well.
• Add in sour cream & lemon juice - beat until combined.
• Scrape down the bowl & mix on low another 30 seconds.
• Transfer to the prepared dish & bake 55- 70 minutes watching closely in the last 10 minutes.
• Cake is done when toothpick test comes out clean.
• Cool on wire rack about 10 minutes & then turn out of the pan.
• While the cake is cooling - combine syrup ingredients in a small saucepan & heat over medium heat until all the sugar has dissolved.
• Brush over cake while it's cooling.
• Cool cake completely before adding glaze.
• Whisk together ingredients & pour over cake

LEMON POUND CAKE

Steps:

• preheat oven to 325 degrees F
• cream butter until light and fluffy in a stand mixer
• slowly add in the sugar and continue to beat with mixer for 5 minutes, scrapping down the edges every few minutes
• add in eggs one at a time until completely incorporated
• add in the almond and lemon extracts
• in a medium bowl whisk the flour, salt, baking soda and lemon zest.
• with the mixer on low speed slowly add in the dry ingredients alternating with the Greek yogurt
• grease and lightly dust a bundt pan with flour
• pour the cake batter into the pan and spread into an even layer
• bake for 1 hour and 25 minutes or until a toothpick inserted into the center comes out clean
• allow to cool for 5 minutes
• place a plate upside down on the top of the pan and then flip so that the cake is now on the plate
• allow to cool completely

MOM'S FAMOUS POUND CAKE

Steps:

• Cream butter, shortening and sugar.
• Add eggs one at a time, beating well.
• Add baking powder,vanilla and lemon flavorings; mix well.
• Add 1/3 of the flour and 1/3 of the milk; stir well.
• Repeat until all the milk and flour are added and well combined.
• Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.

LEMON POUND CAKE RECIPE

Steps:

• Whisk the butter and honey on high speed until creamy.
• Beat the egg whites until hard.
• Work together the yolks and the beaten butter.
• Mix in flour and baking powder. If working without a machine mix flour and baking powder beforehand.
• Add lemon zest, lemon juice and orange juice to the batter. If we want to see any effects of the baking powder on our cake then giddy up now as the acid in the lemon already started to get in reaction with it and soon all its power is gone.
• To add extra volume to the cake fold the beaten egg whites in by hand. This step is important especially if we don't use baking powder or destroyed it already.
• Pour the batter into the baking form.
• Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it's baked properly then transfer it to a wire rack to cool.

LEMON POUND CAKE

Steps:

• Preheat oven to 325F and grease an 8×5″ or 9X5″ loaf pan.
• In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric handheld or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides and up the bottom of the bowl as needed.
• Add in the eggs one at a time, mixing well in between. Again, scrape as needed. Then mix in the lemon juice, lemon zest, sour cream, and vanilla extract. The mixture will look curdled, but that's ok, it will come together when you add in the dry ingredients.
• Stir in the dry ingredients in two equal parts until just combined. Spoon the batter into the prepared loaf pan.
• Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
• To prepare the glaze: whisk all the ingredients together until smooth and pour over the cake. Slice and serve.

LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
• Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
• Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

LEMON POUNDCAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350° F. Grease and flour a 10-inch bundt pan.
• Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract and lemon zest into batter. Pour into prepared bundt pan.
• Reduce oven temperature to 325° F.
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, and 2 tablespoons softened butter together in a bowl until glaze is smooth.
• Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

EASY LEMON CURD POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
• Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
• Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
• Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.