Lemon pound cake recipe?

Question

Can anyone give me step-by-step instructions on making a homemade lemon pound cake?

Answer 1

LEMON POUND CAKE WITH LEMON GLAZE:

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract
LEMON GLAZE:
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
1 teaspoon grated lemon rind

Preheat oven to 300 degrees F. Grease and flour a 10-inch tube pan.

Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.

Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a prepared pan.

Bake at 300F for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.

LEMON GLAZE:
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

Answer 2

Lemon Pound Cake

3/4 cup (180 ml) sugar 1/3 cup (80 ml) butter or margarine, softened 1 cup (250 ml) sour cream 3 egg whites 1 Tbs (15 ml) lemon juice Grated rind of 1 lemon 2+1/2 cups (675 ml) all-purpose flour 1 tsp (5 ml) baking soda A grating of fresh nutmeg 1 recipe lemon syrup (see below)

Beat the sugar and bitter together until light and fluffy. Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg and beat until smooth. Pour into a greased and floured loaf pan. Bake in a preheated 350F (180C) oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Spoon the warm lemon syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to 12.

Lemon Syrup

1/2 cup (125 ml) sugar 1/4 cup (60 ml) fresh lemon juice 1/4 cup (60 ml) water

Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake. Makes about 3/4 cup (180 ml).

Answer 3

Sour cream-Lemon Pound Cake

3 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, room temperature
3 c. sugar
6 eggs, room temperature
1/4 c. fresh lemon juice
1 T. grated lemon peel
1 tsp. lemon extract
1 c. sour cream

Preheat oven to 325F. Grease a large tube or Bundt pan, dust with cake flour, tap out excess.

Sift flour, baking soda and salt into a medium bowl. With mixer, cream butter in large bowl on medium speed until fluffy. Gradually add sugar, and beat 5 minutes. Add eggs, 1 at a time, beating just till combined after each.

Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 1/2 hr. Let cake cool on rack 15 min. Cut around cake in pan, turn out. Carefully turn cake right side up on rack and cool completely. Can be prepared 2 days ahead. Wrap in foil and store at room temperature.

Answer 4

Easiest Lemony Pound Cake

Original recipe yield: 1 - 9 inch springform pan.
Prep Time:10 MinutesCook Time:30 MinutesReady In:40 MinutesServings:9 (change)

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INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
5 tablespoons instant lemon pudding mix
2 eggs
1/4 cup butter, softened
1/3 cup water
1/8 cup applesauce

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, butter, water and applesauce, mix with an electric mixer until smooth. Pour batter into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cake cool in the pan for 10 minutes before removing from pan to cool on a wire rack.

http://cake.allrecipes.com/az/EsstLmnyPndCk.asp

http://cake.allrecipes.com/directory/4244.asp


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a Grandma's Lemon Pound Cake Recipe:

You can freeze these cakes and save them to give as gifts. Just wrap them in nice paper and ribbons -- trust me, anyone getting this cake as a gift will be thrilled!

INGREDIENTS

2 sticks unsalted butter
3 cups granulated sugar
1/2 cup of Crisco (or add one extra stick of unsalted butter)
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder (Grandma said she adds a pinch more!)
1 cup whole milk
1 tablespoon vanilla
1/4 cup of lemon juice
2 tablespoons grated lemon peel

Using an electric mixer, cream the butter, sugar, and Crisco in a bowl, until the sugar is dissolved. Then add the eggs one at a time and beat until creamy.

Sift the flour and baking powder together. Add the flour and milk to the bowl alternately, finishing with the flour. Add the lemon juice, vanilla and grated lemon peel and beat. Pour the mixture into a standard size bundt pan that has been buttered and floured. Place it in a cold oven. That may sound strange, but it really works! Set the oven to 325 degrees and bake.

Check the cake after about an hour. I check by inserting a long toothpick into the middle of the cake. If it comes out clean, the cake is done. If it's just a little wet, even better. The cake will continue to bake in the pan out of the oven. If it's not done, bake for 5 to 10 more minutes, then check again.

Cool the cake on a wire rack, while you prepare the glaze.

Lemon Glaze

1 cup lemon juice
1/4 cup sugar
1/4 cup water
2 tablespoons lemon zest

Place the ingredients in a pan and bring to a boil. Allow the mixture to cool slightly, then drizzle over the cake. Allow the cake to cool completely before serving, or wrap tightly in plastic wrap and aluminum foil and freeze.

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or other recipe you can try :
http://www.cooks.com/rec/search?q=lemon+cake

Answer 5

http://www.cielitorosado.com/receta.php?id=262 Although is in spanish, I find it to be very good!!!

Answer 6

Look at : allrecipes.com