Best 5 Easy Lemon Delight Pound Cake Recipes

LEMON POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper "slings" and spray lightly with nonstick cooking spray again.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
• With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
• Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
• Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
• When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• When the cakes are cool, carefully transfer them to serving platters.
• Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
• To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: You'll need 4 to 5 large lemons for the entire recipe.
• Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

EASY LEMON DELIGHT POUND CAKE

Steps:

• 1. Remove partially thawed pound cake from its container and slice the cake horizontally to create three layers.
• 2. With an electirc mixer, combine the butter, cream cheese, 2 tablespoons lemon juice, and confectioners' sugar in a large bowl until creamy and well blended.
• 3. Dip a pastry brush in the lemon juice and shake to sprinkle the cake layers with the remaining 2 T. lemon juice. Spread butter cream mixture on each layer and the top and sides of cake. Reform cake on serving platter.
• 4. Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and refrigerated overnight.
• 5. Garnish with fresh strawberries, if desired.

LEMON DELIGHT POUND CAKE

Steps:

• Heat oven to 325°F Generously grease and flour 12 cup bundt pan. In large bowl, combine all cake ingredients. Blend at low speed until moistened; beat additional 3 minutes at medium speed. Pour batter into greased and floured pan.
• Bake at 325 F for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven. With long tined fork, poke deep holes every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake while in pan. Let stand for 10 minutes and invert onto serving plate. Spoon remaining glaze over cake. Cool completely.
• Rum Cake Version:.
• Instead of 3/4 cup orangejuice, add 1/2 cup apple juice and 1/4 cup rum. Instead of lemon extract, use vanilla. For the glaze melt powdered sugar,1 tblsp butter, 1/4 cup rum,1/4 c.apple juice and a pinch of nutmeg in a saucepan. Pour warm over cake.

LEMON DELIGHT POUND CAKE

Steps:

• Heat oven to 325.
• Generously grease and flour a loaf pan.
• In a medium bowl, combine the cake ingredients. Blend on low speed until moistened; beat 3 minutes at medium speed.
• Pour batter into prepared pan.
• Bake 30-35 minutes or until a toothpick comes out clean.
• After removing from oven, prick deeply with fork every inch or so.
• In a small bowl, blend glaze ingredients until smooth.
• Spoon a quarter of the glaze over the hot cake in the pan. Let stand 10 minutes.
• Invert onto a serving plate and spoon remaining glaze over cake.

LEMON POUND CAKE

Steps:

• In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add dry cake mix and eggs; beat until combined. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.