Best Tart Lemon Pound Cake Recipes

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TART LEMON POUND CAKE



TART LEMON POUND CAKE image

THIS CAKE IS MOUTH WATERING AND TART.I MAKE THIS CAKE FOR MY FRIENDS AND CHURCH.

Provided by Becky Hudgins @JimorBecky

Categories     Cakes

Number Of Ingredients 10

1 box(es) lemon cake mix
3.4 OZ. box(es) lemon instant pudding
4 large eggs
1 cup(s) water
1/2 cup(s) fresh lemon juice
1/3 cup(s) vegetable oil
GLAZE:
1 cup(s) white powdered sugar
2 - lemon zest from 2 lemons
2 - juice from 2 lemons

Steps:

  • Mix sugar and lemon juice until creamy.
  • You may have to adjust according to how thick or thin you like it
  • Add zest and mix throughly.Set Glaze aside.
  • Preheat oven to 350.
  • Spray non stick spray in a bundt pan,or you can use a 9x5 loaf pan.
  • Combine cake ingredients in a large bowl.Beat at medium speed for 2 mins.
  • Pour into pan and bake 45-50 mins.or pick inserted in center comes out dry.
  • Cool for about 30 mins.
  • Drizzle glaze over cake when completely cooled.Serves 12

CALIFORNIA LEMON POUND CAKE



California Lemon Pound Cake image

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON POUND CAKE



Lemon Pound Cake image

According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.

Provided by Vallery Lomas

Categories     dessert

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 11

1 1/2 cups (3 sticks/339 grams) unsalted butter, at room temperature, plus 2 tablespoons for the pan
3 cups (375 grams) all-purpose flour, plus 2 tablespoons for the pan (see Cook's Note)
One 8-ounce package (1 cup/226 grams) cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
3 cups (600 grams) granulated sugar
6 large eggs, at room temperature, lightly beaten
Finely grated zest and juice of 2 lemons (about 2 tablespoons zest and 1/4 cup juice)
Finely grated zest of 1 lemon and juice of 1 lemon (about 2 tablespoons)
1 1/2 cups (180 grams) confectioners' sugar, sifted
1 to 2 tablespoons milk, if needed

Steps:

  • For the cake: To prepare the pan, mix 2 tablespoons softened butter and 2 tablespoons flour (equal parts of each) in a small bowl until combined. Use a pastry brush to generously coat the inside of a 10-cup Bundt pan or two 9-by-5-inch loaf pans and set aside. (Alternatively, spray with nonstick baking spray with flour.) Place a rack in the middle of the oven and preheat to 325 degrees F if using a bundt pan or 350 degrees F if using loaf pans.
  • In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium-low speed until smooth, creamy and well combined, about 1 minute. Beat in the vanilla and salt.
  • With the mixer running, pour the sugar into the bowl in a steady stream. The batter will start to take shape. Increase the speed to medium and mix until the batter becomes pale, fluffy and has lightened in color, 4 to 5 minutes.
  • Add the eggs two at a time, mixing until they are completely incorporated before adding the next, about 1 minute for each addition. Add the lemon zest and lemon juice and mix until just combined.
  • Stop the mixer and use a rubber spatula to scrape the bottom and sides of the bowl. If the batter appears broken from the addition of the final 2 eggs, don't worry-it will come together in the next step.
  • With the mixer off, add the flour all at once. Mix on low speed just until no streaks of
  • flour remain. Scrape the sides and bottom of the bowl and mix in any bits of flour that were
  • not fully incorporated. Scrape the batter into the prepared pan or pans and smooth the top.
  • Bake until a cake tester inserted deep into the center of the bundt cake or loaves comes out clean, about 1 hour 20 minutes for a bundt and 50 to 60 minutes for loaves.
  • Cool on a wire rack for 10 minutes. Use a small angled spatula or butter knife to loosen the cakes from the pans by running it around the loaves or around the inside and outside perimeters if you baked a bundt. Invert the cakes onto the rack and cool to room temperature.
  • For the lemon glaze: Whisk together the lemon zest, lemon juice and confectioners' sugar in a small bowl. If necessary, add a little milk until the glaze reaches a pourable consistency. If it is too thin, add more confectioners' sugar. Set aside.
  • Once the cake has cooled completely, drizzle the glaze all over and allow to drip down the sides.

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