LEMON POUND CAKE
This lemon pound cake is the ultimate dessert for lemon lovers.
Provided by Jennifer Segal
Categories Desserts
Time 1h25m
Yield Two {8½ x 4½-inch|21x11-cm} loaves, about 16 servings
Number Of Ingredients 14
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.)
Nutrition Facts : ServingSize 1 slice, Calories 313, Fat 7g, Carbohydrate 59g, Protein 4g, SaturatedFat 4g, Sugar 40g, Fiber 1g, Sodium 143mg, Cholesterol 51mg
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
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-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
AQUAVIT BLOODY MARYS
Categories Fruit Juice Liqueur Alcoholic Tomato Brunch Cocktail Horseradish Gourmet Drink Fat Free Sugar Conscious Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 drinks
Number Of Ingredients 8
Steps:
- Stir together all ingredients with salt to taste in a pitcher. Serve over ice in 6 (12-ounce) highball glasses.
AQUAVIT LEMON POUND CAKE
Steps:
- Position rack in center of oven and preheat to 350°F. Lightly butter 9x5x3-inch loaf pan. Line pan with parchment paper. Butter paper and dust with flour.
- Using electric mixer, beat 1 cup butter in large bowl until light. Gradually add sugar and beat until smooth and fluffy. Add eggs 1 at a time, beating after each addition until just combined. Beat in aquavit, caraway, vanilla extract and lemon peel. Combine flour, baking powder and salt in medium bowl. Sift dry ingredients over batter. Blend well, using rubber spatula.
- Transfer batter to prepared pan. Bake cake until deep-golden-brown crust forms and tester inserted into center comes out clean, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Turn out cake onto rack, remove parchment paper and cool completely. Wrap tightly in foil and let stand at room temperature overnight. (Can be prepared 2 days ahead. Store at room temperature.)
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History of Pound Cake
Pound cake has been around for centuries, and its name comes from its original recipe that included a pound of butter, sugar, flour, and eggs. Often referred to as "military bread" in the past, it was a staple for soldiers during long journeys. Pound cake became popular in the United States during the colonial era when it was a favorite of people like George Washington and Thomas Jefferson. Today, variations of pound cake exist all over the world, but the original buttery, dense texture remains a classic.Aquavit
Aquavit is a clear Scandinavian liquor that is made by distilling grain or potatoes with herbs and spices. The liquor has been around for centuries and is often served during the holiday season in Scandinavian countries. Aquavit has a distinct flavor that can vary depending on the brand, but it often contains caraway or dill, and sometimes fennel or anise. Its bold flavor pairs well with many foods and has become a popular ingredient in modern recipes.Lemon
Lemon is a citrus fruit that is commonly used in cooking and baking. It has a bright, acidic flavor that can enhance the taste of many foods. Lemons are often used in baking to balance out sweetness and provide a refreshing zing. Lemon juice and zest are also commonly used in marinades, dressings, and sauces. Lemons are high in vitamin C and have many health benefits.The Recipe
To make an Aquavit Lemon Pound Cake, you will need the following ingredients:- 2 sticks (8 oz) of unsalted butter
- 2 cups of granulated sugar
- 4 large eggs
- 3 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of aquavit
- 1/4 cup of freshly squeezed lemon juice
- 2 teaspoons of lemon zest
- 1 cup of buttermilk
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
- Stir in the aquavit, lemon juice, and lemon zest until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes before removing from the pan and allowing to cool completely on the wire rack.
Conclusion
Aquavit Lemon Pound Cake is a delicious and unique dessert that is perfect for any occasion. The combination of aquavit and lemon gives this cake a distinct and refreshing flavor that will surprise and delight your taste buds. Pound cake has a rich history, and this recipe adds an exciting twist to the classic. Whether you're celebrating a special occasion or just want to try something new, this cake is sure to impress.Making an Aquavit Lemon Pound Cake is an excellent way to add a touch of Scandinavian cuisine to your baking. Traditionally, this cake is made with Aquavit, which is a Scandinavian distilled spirit. The addition of this liquor gives the cake a unique flavor profile that is both sweet and savory. Lemon zest, lemon juice, and vanilla extract are also used to give the cake a delicious lemony flavor. Here are some valuable tips to keep in mind when making an Aquavit Lemon Pound Cake recipe.
Tip 1: Make sure all of your ingredients are at room temperature
In order to achieve the perfect texture for your cake, it is essential to have all of your ingredients at room temperature before starting. This means that your eggs, butter, and milk should be left out for a few hours before you begin baking. Cold ingredients will not mix well and can lead to a dense or lumpy cake.
Tip 2: Use high-quality ingredients
The quality of your ingredients will directly affect the final outcome of your cake. When possible, use high-quality ingredients like fresh butter, organic eggs, and pure vanilla extract. Using cheap or low-quality ingredients can significantly impact the taste of the cake.
Tip 3: Invest in a good bundt pan
Using a bundt pan to bake your pound cake will give it a beautiful, professional look. It is worth investing in a good quality bundt pan that has a non-stick coating. High-quality bundt pans will ensure that your cake bakes evenly, doesn't stick to the pan, and comes out looking picture-perfect.
Tip 4: Use Aquavit as an ingredient, not a sauce
While it might be tempting to serve Aquavit as a sauce for your pound cake, it is better to use it as an ingredient to incorporate its flavor into the cake. Adding too much Aquavit as a sauce could overpower the flavor of the cake and make it too boozy. Using it in the batter will give you a more subtle, nuanced flavor.
Tip 5: Don't overmix the batter
Overmixing the batter can lead to a tough and dense cake. Once you have mixed in all of the ingredients, it is important to stop mixing as soon as everything is combined. This will ensure that the cake has a light and airy texture.
Tip 6: Use a toothpick to check for doneness
The best way to ensure that your cake is fully baked is to use a toothpick to check for doneness. Insert the toothpick into the center of the cake, and if it comes out clean, the cake is done. If there is still batter on the toothpick, the cake needs a few more minutes in the oven.
Tip 7: Let the cake cool completely before removing it from the pan
Waiting for the cake to cool down before removing it from the pan is crucial. Removing the cake while it is still warm can cause it to fall apart or stick to the pan. Let the cake cool in the pan for at least 10-15 minutes before removing it to a cooling rack.
Tip 8: Add a glaze or frosting for extra flavor
If you want to take your Aquavit Lemon Pound Cake to the next level, consider adding a glaze or frosting. A simple lemon glaze made with powdered sugar and lemon juice will give the cake an extra burst of citrus flavor. Alternatively, you could make a cream cheese frosting or a vanilla buttercream to add some richness and decadence to the cake.
Conclusion
In conclusion, making an Aquavit Lemon Pound Cake is a unique and delicious way to explore Scandinavian cuisine. Using high-quality ingredients, investing in a good bundt pan, and not overmixing the batter are just a few of the valuable tips to keep in mind. With a little patience and attention to detail, you can create a beautiful and flavorful cake that is sure to impress your guests.