Best 5 Heavenly Lemon Pound Cake Sallye Recipes

HEAVENLY LEMON POUND CAKE (SALLYE)

Steps:

• 1. Preheat oven to 350º. Sift flour, baking powder, salt & lemon peel together and set aside
• 2. Beat softened butter and sugar together until creamy. Continuing to beat, add eggs one at a time until well mixed
• 3. Alternate adding flour mixture and milk to butter and sugar mixture until well blended, ending with flour mixture.
• 4. Add lemon juice and vanilla and beat into mixture. The secret to this cake is mixing the batter VERY well.
• 5. Fold batter into greased and floured bundt pan. Cook in preheated 350 degree oven for 1 hour
• 6. Then do the old "toothpick test" (you know-if you stick a toothpick into the thickest part and if it comes out clean, the cake is done). If necessary, cook for 10 more minutes. You may need to cook it about 10 more minutes
• 7. Remove from oven and leave in pan for about 5 minute then turn out onto serving plate (you may have to run a knife carefully around the edges to release the cake from the pan). I hardly ever put any kind of glaze on this cake, but you could if you desire.
• 8. Easy glaze: Mix 1/4 cup fresh lemon juice and 1-1/2 cup sugar in a heavy sauce pan and cook over medium heat just until sugar is completely dissolved. Remove from heat and dribble slowly over the cake, allowing it to run down the sides.

ICED LEMON POUND CAKE

Steps:

• Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
• Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
• With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is thick.
• Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes, tenting the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don't be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.
• Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
• Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
• Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.

HEAVENLY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
• Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
• Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
• Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

LEMON VERBENA POUND CAKE WITH STRAWBERRIES

Steps:

• Make cake:
• Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.
• In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
• Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
• Make glaze while cake is cooling:
• In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.
• When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.
• Serve cake at room temperature with strawberries.