Best Lemon Delight Pound Cake Recipes

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.

LEMON DELIGHT POUND CAKE

Steps:

• 1. heat oven to 325, grease and flour 12 cup tube pan.
• 2. in a large bowl blend all the ingredients at low speed until moistened. beat at med. speed for 3 minutes. pour batter into pan and bake for 40-50 minutes.or until done.
• 3. while cake is still hot out of the oven add the glaze.
• 4. glaze: 1 1/2 cups powdered sugar, and 1/2 cup lemon juice. in a small bowl blend until smooth. pour 1/2 the glaze over hot cake in the pan, let stand for 10 minutes. then invert cake onto serving plate and spoon remainging glaze over cake.

LEMON DELIGHT POUND CAKE

Steps:

• Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
• Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
• Rum Cake Version:.
• Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.

LEMON DELIGHT POUND CAKE

Steps:

• 1. Heat oven to 325°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pan.2. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.3. Remove cake from oven. With long-tined fork, poke deep holes in cake every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand upright in pan 10 minutes.4. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool 1 hour or until completely cooled.High Altitude (above 3500 feet): Decrease baking powder to 2 1/2 teaspoons. Bake at 350°F. for 40 to 50 minutes.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 310 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 180 mg 8% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 Fat or 3 Carbohydrate, 2 FatSee Cook's Note: Testing For Doneness