HOW TO MAKE A LEMON POUND CAKE RECIPES

Name: Lemon-Blueberry Pound Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1/3 cup butter, softened; 4 ounces cream cheese, softened; 2 cups sugar; 3 large eggs, room temperature; 1 large egg white, room temperature; 1 tablespoon grated lemon zest; 2 teaspoons vanilla extract; 2 cups fresh or frozen unsweetened blueberries; 3 cups all-purpose flour, divided; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup lemon yogurt; GLAZE:; 1-1/4 cups confectioners' sugar; 2 tablespoons lemon juice

LEMON-BLUEBERRY POUND CAKE RECIPE: HOW TO MAKE IT

Lemon-Blueberry Pound Cake Recipe: How to Make It image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 80g carbohydrate (54g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

LEMON SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT

Lemon Sour Cream Pound Cake Recipe: How to Make It image

Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest
additional grated lemon zest, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 146mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 101g carbohydrate (76g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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