Super Moist Buttermilk Lemon Pound Cake With Glaze Recipes

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!

LEMON BUTTERMILK POUND CAKE

Steps:

• Weigh out your ingredients using a scale instead of using measuring cups for a more accurate recipe and bring your butter, eggs and buttermilk to room temperature. This is important, they should all be on the warm side to create a good texture.
• Heat oven to 350ºF and prepare a 5"x9" metal loaf pan with cake goop or another preferred pan release.
• Sift together your cake flour, baking powder, baking soda, and salt.
• Add the lemon extract and lemon zest to the buttermilk and set aside
• Cream the butter and sugar together in the bowl of your stand mixer with the paddle attachment on medium-high speed until light, white and fluffy. 2-3 minutes.
• While mixing on low, add in your room temperature eggs, one at a time, letting each mix in fully before you add in the next.
• Add 1/3 of the flour mixture to the egg mixture while mixing on low, then add 1/2 of the buttermilk and mix until barely combined.
• Add in 1/3 of the flour, 1/2 the buttermilk mixture, and the rest of your flour, then the rest of the buttermilk mixture and mix until just combined. Don't over-mix.
• Pour your batter into a prepared 5"x9" loaf pan and bake at 350ºF for 35-45 minutes or until a toothpick inserted into the center comes out cleanly. If you use a glass pan, bake for an extra 10 minutes.
• Allow the pound cake to cool in the pan until barely warm and then remove it from the pan to cool completely on a cooling rack before making the lemon glaze.
• Combine powdered sugar, salt, and buttermilk powder and lemon juice in a bowl.
• Mix with a hand mixer or whisk until smooth
• Mix in the soft butter until smooth and creamy
• Place the pound cake on a cooling rack and then onto another pan to catch the glaze runoff.
• Pour your glaze over the top of your cooled lemon pound cake and garnish with fresh lemon slices if you desire.
• Transfer your finished pound cake to a serving platter and enjoy!

BUTTERMILK POUND CAKE

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. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

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.)

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups 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 into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• 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, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

BUTTERMILK POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

LEMON POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.
• In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes).
• Beat in the eggs, one at a time, until incorporated.
• Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
• Add the flour and salt, mixing on medium speed until just barely incorporated.
• Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
• Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
• Dust with powdered sugar, for garnish

SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
• 2. Beat white sugar and 1 1/2 cups 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 & egg white into the butter mixture before adding the next.
• 3. 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 juice, pudding & zest into batter. Pour batter into prepared tube pan.
• 4. 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.
• 5. GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

LEMON BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325°F. Butter and sugar a large bundt pan. Set aside.
• In a medium mixing bowl, add flour, baking soda, and salt. Whisk together. Set aside.
• In a separate medium mixing bowl, add buttermilk, lemon zest, lemon juice, and vanilla. Whisk until combined. Set aside.
• In a separate large mixing bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs, one at a time, beating after each addition.
• Add ⅓ of the flour mixture to the butter mixture. Beat until combined. Add half of the buttermilk mixture, and beat until combined. Repeat until all ingredients are added.
• Pour batter into prepared bundt pan. Bake for 65-75 minutes, until cooked through. (Check for doneness with a toothpick.)
• Allow cake to cool 10 minutes. Then turn out of pan onto a cooling rack.
• For the syrup: In a medium saucepan over medium-high heat, combine water and sugar for glaze. Bring to a boil, and stir until sugar has all dissolved. Remove from heat and stir in lemon juice and vanilla.
• Brush syrup over outside of the cake. It's fine to do this step while the cake is still warm.
• In a medium mixing bowl, add powdered sugar, melted butter, and lemon juice. Whisk until smooth. Pour over cake.

BUTTERMILK LEMON POUND CAKE

Steps:

• 1. Heat oven to 325 degrees. Grease and flour a Bundt pan or 10" tube pan, set aside.
• 2. Combine sugar and butter in a large bowl at medium speed, scraping bowl often, until creamy. Continue mixing adding 1 egg at a time, then add vanilla until well mixed.
• 3. Reduced speed to low and gradually add flour, baking soda and salt alternately with buttermilk until well mixed. Add lemon zest and 1 tablespoon of lemon juice.
• 4. Spread batter into pan and bake 55 to 65 minutes until toothpick in center comes out clean. Cool 10 minutes then remove from pan.
• 5. Glaze: Mix together powdered sugar, lemon juice and milk and drizzle over completely cooled cake.

LEMON BUTTERMILK POUNDCAKE

Steps:

• This moist, lemony cake is a perfect brunch or picnic cake.
• Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote.