Best Lemon Glazed Pound Cake By Lady Rose Recipes

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LEMON GLAZED POUND CAKE



Lemon Glazed Pound Cake image

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Provided by Hazeleyes

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • Heat oven to 350 degrees. Grease and flour a large bundt pan.
  • In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
  • Add the eggs one at a time.
  • Stir in the lemon zest.
  • Sift the flour, baking powder, baking soda and salt in a small bowl.
  • In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
  • Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
  • Pour batter into prepared bundt pan.
  • Bake for 50 minutes or until cake tests done with a toothpick.
  • Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  • When cake is done, let cool for 10 minutes and remove from the pan.
  • Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
  • For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1

LEMON GLAZED POUND CAKE BY LADY ROSE



Lemon Glazed Pound Cake by Lady Rose image

If you like lemon you are sure to love this Lemon Glazed Pound Cake, that can be made by using either cream cheese, or Sour Cream to keep it moist. The 3 boosts of flavor added by the lemon gelatin, lemon zest, and lemon extract, add a lot of depth & flavor to the taste. This is one of my favorite cakes. I am sure it will become...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h

Number Of Ingredients 16

1 c sour cream or cream cheese (8 oz) room temperature
6 large eggs room temperature
3 c all purpose flour
3 c sugar
3 stick butter, room temperature
1 box 3 oz. lemon flavored gelatin
1 Tbsp pure lemon extract
1 Tbsp lemon zest
4-6 drops yellow food coloring (optional)
GLAZE INGREDIENTS:
1 1/2 c powdered sugar
2 tsp lemon extract
2 Tbsp evaporated milk (use more to make thinner)
1/2 stick butter
2-3 drops yellow food color
zest of 1 lemon if desired

Steps:

  • 1. PREHEAT OVEN TO 325 DEGREES F. In a bowl cream together the softened butter with cream cheese OR sour cream which ever you prefer to use, until it is pale yellow, gradually add sugar a little at a time, and continue to beat until well blended and mixture is no longer grainey. About 6-7 minutes.
  • 2. Then slowly add eggs, one at a time, beating well after each addition. Then add lemon extract, lemon zest, & yellow food color if using. Beat to mix well.
  • 3. In a medium bowl add 3 cups of flour, lemon gelatin, & stir to mix. Then gradually add flour mixture to creamed mixture A LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes.
  • 4. Spray bundt pan with Bakers Joy. Then pour cake batter into bundt pan. Smooth top of cake with spatula or back of spoon, and place in preheated 325 degree F oven, and bake for approximately 1 and a half hours, or until tooth pick comes out clean when inserted into center of cake.
  • 5. TO MAKE THE GLAZE: Mix all ingredients together in a small microwaveable bowl, except lemon zest & food color, then microwave 1 minute till butter melts. Remove, add lemon zest& food color and stir till thourgly mixed. DRIZZLE glaze over cake, and along edge of cake and allow it to drizzle down the sides.Add additional milk if you want a thinner glaze. You can also use this glaze for cinnamon rolls or another cake, and for added crunch add chopped nuts on top.
  • 6. ALTERNATE GLAZE: 1 cup sugar, 1/3 cup lemon juice, 1 stick butter,1 Tablespoon lemon zest. Add sugar, lemon juice, butter in a medium sauce pan, & cook over low heat, stirring till butter melts, and mixture begins to boil around edges. Stir until sugar is no longer grainy, & mixture becomes thick & syrupy, about 1-2 minutes. Remove from heat & add lemon zest. Then poke holes in top of cake with skewer or long tined fork and gradually pour glaze over cake with a spoon,and allow glaze to soak in. Allow to rest for about 5 minutes then invert cake and repeat step if there is glaze left. Allow cake to cool completely before slicing.

LEMON GLAZED POUND CAKE



Lemon Glazed Pound Cake image

This is not my lemon glazed pound cake recipe...it is from a co worker of mine who would make a pound cake to slap your mother about! She FINALLY gave me her recipe and I am sharing this lovely gem here. Beware dangerously delicious cake. I have to freeze half of it and eat in small increments lol.

Provided by July Babie

Categories     Cakes

Time 1h50m

Number Of Ingredients 13

CAKE RECIPE
1 c butter (room temperature)
1/4 c vegetable oil
3 c sugar
5 eggs (also should be room temp)
3 c flour
1 c milk
1 tsp lemon extract
FOR LEMON GLAZE
1/2 c sugar
1/2 c water
1/4 c pure lemon juice
1 tsp grated lemon rind (you should get this from making the lemon juice)

Steps:

  • 1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
  • 2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour.
  • 3. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
  • 4. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
  • 5. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

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