Best 2 Glazed Lemon Supreme Pound Cake Recipes
Indulge in the tantalizing Glazed Lemon Supreme Pound Cake, a symphony of flavors that will tantalize your taste buds. This classic pound cake is elevated with a luscious lemon glaze, creating a perfect balance of citrusy zest and sweet indulgence. With its moist, dense crumb and irresistible glaze, this cake is sure to be a hit at any gathering. But that's not all; this article also unveils a treasure trove of other delectable recipes, each offering a unique taste adventure. From the classic elegance of Lemon Supreme Pound Cake to the tangy delight of Lemon Supreme Cake with Cream Cheese Frosting, and the zesty burst of Lemon Cream Cheese Pound Cake, this collection caters to every palate. Get ready to embark on a culinary journey filled with tantalizing lemon flavors and unforgettable moments.
Check out the recipes below so you can choose the best recipe for yourself!
GLAZED LEMON SUPREME POUND CAKE
The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.
Provided by pamc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g
GLAZED LEMON SUPREME POUND CAKE
I have not tried this recipe. I got it from Copy Kat Chat. Pam Chamberlin submitted this recipe. "The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy." This was made for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powdered sugar.
Provided by internetnut
Categories Dessert
Time 1h30m
Yield 1 10-inch tube pan, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
- Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
- Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
- Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 768.4, Fat 31.3, SaturatedFat 4.9, Cholesterol 125.7, Sodium 674.7, Carbohydrate 114.8, Fiber 1.2, Sugar 83.1, Protein 9.2
Tips:
- Use fresh lemons: Using fresh lemons will give your cake a brighter and more flavorful taste. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Grate the lemon zest finely: Finely grating the lemon zest will help release the oils and flavor of the lemon. If you grate the zest too coarsely, it will be less flavorful.
- Use unsalted butter: Unsalted butter is the best choice for baking because it allows you to control the amount of salt in your cake. If you use salted butter, you may end up with a cake that is too salty.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, which will make your cake light and fluffy. If you don't cream the butter and sugar together enough, your cake will be dense and heavy.
- Add the eggs one at a time: Adding the eggs one at a time will help prevent the batter from curdling. If you add the eggs all at once, the batter may curdle and your cake will be tough.
- Don't overmix the batter: Overmixing the batter will develop the gluten in the flour, which will make your cake tough. Mix the batter just until all of the ingredients are combined.
- Bake the cake in a preheated oven: A preheated oven will help ensure that your cake bakes evenly. If you put the cake in a cold oven, it may not bake evenly and may end up with a sunken center.
- Let the cake cool completely before glazing it: This will help prevent the glaze from running off the cake.
Conclusion:
This glazed lemon supreme pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a bright and flavorful lemon flavor. The glaze is sweet and tangy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it!
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