POUND CAKE WITH ICING RECIPE RECIPES

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LEMON POUND CAKE WITH LEMON ICING RECIPE - FOOD.COM



Lemon Pound Cake With Lemon Icing Recipe - Food.com image

Make and share this Lemon Pound Cake With Lemon Icing recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 15

1 cup unsalted butter, room temperature
3 cups all-purpose flour
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
2 finely grated lemons, zest of
1 cup fresh lemon juice (5 to 6 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 -2 tablespoon milk

Steps:

  • Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
  • In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
  • Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
  • Icing:.
  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Nutrition Facts : Calories 234.7, FatContent 8.9, SaturatedFatContent 5.3, CholesterolContent 59.5, SodiumContent 204, CarbohydrateContent 36.1, FiberContent 0.5, SugarContent 23.5, ProteinContent 3.3

ICING-IN-THE-CAKE CAKE RECIPE - FOOD.COM - RECIPES, FOOD ...



Icing-in-the-Cake Cake Recipe - Food.com - Recipes, Food ... image

This recipe comes from a community church cookbook. It is easy and delicious. I have friends that have made this with other flavor combinations and the result has always been good thus far. The best part is since it is not "iced", we can consider it a lower-fat snacking cake. LOL!

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 10 serving(s)

Number Of Ingredients 5

4 eggs
1 cup water
1/2 cup oil
1 (18 1/4 ounce) box butter pecan cake mix
1 (1 lb) container coconut pecan frosting

Steps:

  • Mix all together with mixer.
  • Bake in a well-greased bundt pan at 375 for 45-55 minutes.
  • Cool 20 minutes before turning out on cake plate.

Nutrition Facts : Calories 325, FatContent 23.9, SaturatedFatContent 6, CholesterolContent 74.4, SodiumContent 119.2, CarbohydrateContent 24.5, FiberContent 1.2, SugarContent 18.6, ProteinContent 3.2

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