Best 2 Moist Lemon Pound Cake Recipes
Indulge your taste buds with our delectable Lemon Pound Cake, a classic dessert that embodies the essence of sunshine and citrusy goodness. This moist and tender cake is a symphony of flavors, featuring a vibrant lemon zest and a hint of tangy sweetness. Each bite is a delightful journey through a symphony of textures, from the soft, fluffy crumb to the crisp, caramelized crust. Experience the perfect balance of sweet and tart in this timeless treat, complemented by a luscious lemon glaze that adds an extra layer of zesty perfection. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe and step-by-step instructions will guide you towards creating this culinary masterpiece. Uncover the secrets behind this beloved classic and impress your loved ones with a homemade treat that will leave them craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease bundt pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE
I've tried so many other Buttermilk lemon pound cake recipes they all turn out dry as a bone so I made quite a few modifications about 10 years ago and now this recipe has been used in my family, and its highly requested by friends, and co-wokers.. Real butter, pudding and egg white are crucial to the moisture, do not...
Provided by Tiffany Cole
Categories Cakes
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
- 2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
- 3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
- 4. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- 5. GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Tips:
- Use fresh lemons: Freshly squeezed lemon juice and zest provide the best flavor for lemon pound cake. Bottled lemon juice and zest can be used in a pinch, but the flavor will not be as bright.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a light and tender cake. Creaming the butter and sugar together also helps to dissolve the sugar, preventing a grainy texture in the cake.
- Add the eggs one at a time: Adding the eggs one at a time helps to prevent the batter from curdling. Be sure to mix each egg in completely before adding the next one.
- Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter only until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at a moderate temperature (325 degrees F) for 60-70 minutes. Baking the cake at too high a temperature can cause the cake to brown too quickly and become dry.
- Let the cake cool completely before serving: This will help the cake to set and develop its full flavor.
Conclusion:
This moist lemon pound cake recipe is easy to follow and results in a delicious, moist cake that is perfect for any occasion. With its bright lemon flavor and tender crumb, this cake is sure to be a hit with everyone who tries it.
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