LEMON PUDDING POUND CAKE RECIPE RECIPES

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LEMON POUND CAKE RECIPE | FOOD NETWORK



Lemon Pound Cake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

Steps:

  • Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  • Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
  • Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

LEMON POUND CAKE {WITH CAKE MIX} - CAKEWHIZ



Lemon Pound Cake {With Cake Mix} - CakeWhiz image

Best classic, old-fashioned, quick, easy lemon pound cake recipe with yellow cake mix, homemade with simple ingredients. Soft, moist, better than scratch!

Provided by Abeer

Categories     Dessert

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 8

1 box Yellow cake mix
1 box Instant lemon pudding mix (3.4 oz. box)
4 Eggs (Large)
1 cup Oil
1/2 cup Water (Warm)
1 cup Sour cream (Full fat)
1 tbsp Lemon zest
1 tsp Lemon extract

Steps:

  • In a large mixing bowl, whisk together cake mix and pudding mix. Keep aside.
  • In another mixing bowl, add eggs, oil, water, sour cream, lemon zest, lemon extract and mix until smooth.
  • Dump the dry mixture into the wet mixture and mix until just combined. 
  • Pour batter in a greased and floured loaf pan (Dimensions: 9x5). You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. 
  • Spread batter evenly with a spatula. 
  • Bake at 350 degrees for 50-55 minutes or until an inserted toothpick in the center comes out clean. Enjoy!

Nutrition Facts : Calories 443 kcal, CarbohydrateContent 52 g, ProteinContent 4 g, FatContent 24 g, SaturatedFatContent 5 g, CholesterolContent 77 mg, SodiumContent 468 mg, SugarContent 23 g, ServingSize 1 serving

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