Best Easy Lemon Pound Cake Recipes

EASY LEMON POUND CAKE

Steps:

• Mix together 1 cup sugar and butter.
• Add eggs and 1 tablespoon of lemon juice; mix well.
• Add salt, flour, and baking powder to mixture.
• Add milk.
• Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
• Mix 1/3 cup lemon juice and 1/4 cup sugar.
• Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
• Serve warm or cool.

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.

EASY ITALIAN LEMON POUND CAKE RECIPE - (3.7/5)

Steps:

• Preheat oven to 300°F. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

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Steps:

• Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
• In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
• Add the lemon zest, lemon extract, and eggs. Beat until well combined.
• Add the lemon juice and sour cream. Mix until combined.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and mix until combined.
• Pour the milk into the bowl and mix.
• Add the remaining flour and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
• While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
• When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.

EASY LEMON-BUTTER POUND CAKE BARS

Steps:

• 1. Heat oven to 375°F. Grease "bottom" only of 13x9-inch pan with shortening or cooking spray. In a large saucepan or 3-quart saucepan, melt the butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan.
• 2. Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes.
• 3. Cool completely, about 1 hour. In small bowl, mix glaze ingredients until smooth. For bars, cut into 8 rows by 6 rows. Drizzle over bars. ***For Valentines Day, use a heart cookie cutter for a cute shape.

EASY LEMON PUDDING POUND CAKE

Steps:

• 1. (Pre-Heat Oven to 350*) Mix together cake mix, pudding, butter, and sour cream. Next,Add vanilla, 1 egg and a little 7 up, and mix, repeat this method until you have used all the eggs and 7 up. Mix another 2 mins.
• 2. Pour into a greased and, floured Bundt Pan. Tap on counter to make sure there is no air in mix, bake for 35-40 mins. At 35 min mark check using toothpick method. Let cake cool for 30 min and turn out on cake plate. Glaze with "Easy Glaze" and let sit another 10 mins. Enjoy!!

EASY LEMON DELIGHT POUND CAKE

Steps:

• 1. Remove partially thawed pound cake from its container and slice the cake horizontally to create three layers.
• 2. With an electirc mixer, combine the butter, cream cheese, 2 tablespoons lemon juice, and confectioners' sugar in a large bowl until creamy and well blended.
• 3. Dip a pastry brush in the lemon juice and shake to sprinkle the cake layers with the remaining 2 T. lemon juice. Spread butter cream mixture on each layer and the top and sides of cake. Reform cake on serving platter.
• 4. Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and refrigerated overnight.
• 5. Garnish with fresh strawberries, if desired.

EASY BLUEBERRY-LEMON POUND CAKE RECIPE - (4.5/5)

Steps:

• Lay out the butter and eggs about 30 minutes before beginning the cake. Meanwhile, generously grease and flour a 10-inch tube cake pan; set aside. Preheat oven to 325 F. In a mixing bowl, whisk or sift together the flour, baking powder, and salt. Whisk in the lemon zest and set aside. In a large mixing bowl, beat the butter and sugar on medium speed of an electric mixer until light and creamy, 4 to 5 minutes. Beat in eggs, one at a time, until each one is well incorporated. Beat in lemon extract or lemon juice. Add the blueberries to the flour mixture, tossing to coat; then, using a rubber spatula, fold it into the batter just until there are no floury streaks left. Gradually pour the milk around and through the batter, gently lifting and folding it in just until combined. Spoon batter in the prepared pan. Bake for 1 to 1 1/4 hours, or until the center tests done with a wooden toothpick. Cool in pan on a wire rack for 15 minutes. Run a thin blade metal knife around the edges of cake to loosen. Remove the cake from pan and cool completely on the rack.

EASY YELLOW POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 and prepare a bundt cake pan.
• Blend the first five ingredients by hand, then mix at medium speed for 2-3 minutes.
• Bake for 50-60 minutes.
• Mix the sugar and lemon juice, prick the top of the hot cake and glaze while still hot.

EASY LEMON POUND CAKE RECIPE - (4.6/5)

Steps:

• In a large bowl cream butter with sugar for 5 min, add eggs one at a time mixing completely after each egg. Sift flour or whisk flour in a bowl. Add flour a little at a time to butter and sugar mixture, alternate between heavy whipping cream, beginning and ending with flour mixture until well blended, Then stir in all extracts. Grease and flour bundt pan or loaf pan or you can use bakers joy spray. Pour cake batter into pan and place in oven, then turn the oven on 325 and bake for a hour and 25 min. Let cake cool in pan for 5 min then remove from pan to completely cool. I don't like glaze but if you like to glaze you can