Triple Lemon Pound Cake Recipes

TRIPLE-LAYER LEMON CAKE

Steps:

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

MIXED BERRY BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 F. Use 10-cup bundt pan.
• In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
• In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
• Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
• Now we'll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won't get a smooth texture. So, we'll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
• With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
• Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
• In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
• Note about using frozen berries: I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
• Using spatula, fold berries into the cake batter, trying not to squish the berries.
• Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
• Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
• Remove the pan from oven, let it cool for 40 minutes on wire rack.
• After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
• Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.
• Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.

ULTIMATE LEMON POUND CAKE

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!

TRIPLE LEMON CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
• Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
• Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
• Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
• Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

SUNNY D TRIPLE SEC POUND CAKE

Steps:

• Preheat oven to 350 degrees. Prepare a 12-cup bundt pan or tube pan. I used Baker's Joy to prepare pan.
• Mix all ingredients together on a medium low speed for 2 minutes.
• If desired, sprinkle 1/2 cup chopped walnuts in bottom of prepared pan, pour batter in and bake for 35 to 38 minutes at 350 degrees. Begin testing at 30 minutes with a cake tester or toothpick. If it comes out clean, cake is done.
• Remove cake from over; prick top with a fork. Drizzle 1/2 of the glaze on cake.
• Allow cake to cool for 10 to 15 minutes. Turn onto a plate that won't allow the glaze to run off. Prick cake with a fork and drizzle remaining glaze over cake. Allow cake to cool completely and set for several hours before serving. The glaze will soak into the cake..yum! NOTE: I would allow cake to sit over night to soak up the glaze.
• GLAZE: In a sauce pan bring all ingredients to a slow boil and boil for 6 minutes.

TRIPLE LEMON POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
• Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
• Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
• Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• Let cake cool, remove from pan and sprinkle with Powdered Sugar.

TRIPLE LEMON POKE CAKE

Steps:

• Prepare the cake mix in a 9x13 pan, according to the box instructions.
• While the cake is baking, grab a medium sized microwave-safe bowl and whisk together the 1 c sugar and eggs until completely combined. Then whisk in the lemon juice and melted butter.
• Microwave on high in 1 minute intervals, stirring each time, for 2 minutes. Then microwave in 30 second intervals until the mixture has began to boil. When you take it out of the microwave to stir, you'll notice it has thickened slightly. Set aside.
• When the cake comes out of the oven, immediately take a butter knife or meat fork and poke holes all around the cake.
• Pour the warm lemon curd slowly over the entire cake, giving it time to soak into the holes a bit; refrigerate for at least 2 hours.
• Once the cake has had enough time to cool, pour the whipping cream into a bowl and use a hand mixer (or a stand mixer) to beat until stiff peaks form.
• Add the sugar and beat well. Fold in the lemon zest and spread over the cake. Top with yellow sprinkles and lemon slices, if desired.

TRIPLE CITRUS POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Spray or lightly grease a 9 x 5 inch loaf pan.
• Whisk together flour, baking powder, baking soda and salt. Set aside.
• Whisk together sour cream, juices, zests and extract/flavorings.
• With an electric mixer, beat softened butter and sugar together until light and fluffy, about 2-3 minutes.
• Add eggs, one at a time, beating until well combined after each addition.
• Alternate adding flour and sour cream mixtures beginning and ending with flour (1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, 1/3 flour) beating on low until just combined after each addition.
• After you add the last bit of flour, insure the mixture is thoroughly combined, then pour into prepared pan, spreading evenly.
• Bake for 60-70 minutes or until a long toothpick inserted into center comes out clean. You can also use an instant read thermometer to check for doneness. Temperature should read about 205 degrees.
• Allow to cool for 5 minutes in the pan, then turn out onto a wire rack to finish cooling completely.
• Serve plain, or dust with powdered sugar. See notes if you'd like to make an icing to drizzle on top.