LEMON POUND CAKE LOAVES RECIPE: HOW TO MAKE IT
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves.
Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 39g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
EASY CHOCOLATE CHIP POUND CAKE RECIPE | ALLRECIPES
This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
Provided by prissycat
Categories Milk Chocolate Desserts
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 10 inch Bundt pan
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan.
- Bake for 50 to 60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
Nutrition Facts : Calories 412.7 calories, CarbohydrateContent 48.3 g, CholesterolContent 62.5 mg, FatContent 22.9 g, FiberContent 0.9 g, ProteinContent 4.6 g, SaturatedFatContent 5.8 g, SodiumContent 387.5 mg, SugarContent 32.7 g
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Calories 639 calories per serving
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
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LEMON POUND CAKE LOAVES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 55 minutes
Category Desserts
Calories 262 calories per serving
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves.
Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
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Reviews 3
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Calories 639 calories per serving
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
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