PIONEER WOMAN LEMON BLUEBERRY POUND CAKE RECIPES

Name: Lemon Pound Cake Is the Perfect Dessert to Make This Weekend
Prep time: 35 min
Total time: 2 h
Yield: 16 servings
Ingredients: Cooking spray; 3 sticks salted butter, softened; 3 c. granulated sugar; 5 large eggs; 1/4 tsp. salt; 3 c. all-purpose flour; 1 c. lemon-lime soda; 3 tbsp. grated lemon zest (from 2 to 3 lemons); 2 tbsp. grated lemon zest (from about 2 lemons); 2 c. powdered sugar, sifted; 2 tbsp. fresh lemon juice, plus more if needed; 1/4 tsp. salt; 1 tbsp. water

BEST LEMON POUND CAKE RECIPE - THE PIONEER WOMAN

Best Lemon Pound Cake Recipe - The Pioneer Woman image

The best part of lemon pound cake is arguably the deliciously bright and citrusy glaze that goes on top, and this recipe has plenty of it!

Provided by Ree Drummond

Categories dessert

Total Time 2 hours

Prep Time 35 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 13

Ingredients

Cooking spray
3 sticks salted butter, softened
3 c. granulated sugar
5 large eggs
1/4 tsp. salt
3 c. all-purpose flour
1 c. lemon-lime soda
3 tbsp. grated lemon zest (from 2 to 3 lemons)
2 tbsp. grated lemon zest (from about 2 lemons)
2 c. powdered sugar, sifted
2 tbsp. fresh lemon juice, plus more if needed
1/4 tsp. salt
1 tbsp. water

Steps:

For the cake: Preheat the oven to 325°. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again. Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely. For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.

BLUEBERRY-LEMON POUND CAKE RECIPE | ALLRECIPES

Blueberry-Lemon Pound Cake Recipe | Allrecipes image

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

Provided by LDYBRD

Categories Desserts Fruit Desserts Blueberry Dessert Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 10 inch Bundt cake

Number Of Ingredients 9

Ingredients

2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Facts : Calories 509 calories, CarbohydrateContent 65.1 g, CholesterolContent 132 mg, FatContent 25.5 g, FiberContent 1.3 g, ProteinContent 6.5 g, SaturatedFatContent 15.4 g, SodiumContent 288.2 mg, SugarContent 40.2 g

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