It really IS a winner. One office mate sheepishly asked if I would make it for her birthday coming up in a couple of weeks. I use 1/2 tsp vanilla, 1/2 tsp lemon extract, the grated rind of the whole lemon and usually bake in a 9x5" loaf pan for about 45 min. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference. Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray. 30 Bundt Cakes You Need to Make This Spring, Here’s the Difference Between East Coast vs West Coast Butter, Do Not Sell My Personal Information – CA Residents. Homemade lemon cake recipes are typically made with a combination of butter, all purpose flour, eggs and granulated sugar. After reading some reviews that their cake was dry I decided to add an extra egg, and it turned out great. For the glaze I use the juice of the whole large lemon (about 3 T) with about 3/4-1 Cup powdered sugar, making a very light glaze rather than a thicker icing. I made this for a pot luck, and everyone loved it was so moist and light. Pour remaining glaze over the cake. And thank you. For the sour cream, I did as another reviewer recommended and used milk instead (almond milk actually). Just replace the lemon extract with more vanilla extract, or use another extract. I've made 2 in 2 days, and will probably have to make another one because it is just great. I will be making this again. I didn't make the glaze, but made a lemon frosting recipe from another site. The icing takes it over the top. I decided to try this recipe since it was made with buttermilk and called for lemon extract and zest instead of sour cream and lots of lemon juice and zest like my old recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Taste of Home is America's #1 cooking magazine. The cake disappeared within minutes after the word got out it was in the break room. Grease and flour a fluted tube pan (such as Bundt®). I forgot the zest entirely and replaced the lemon zest and extract with 1/3c orange juice. This is sure to become a favorite with frequent requests. Then I added a cup of fresh blueberries. The icing was the perfect touch! and it turned out perfectly! Lastly, if anyone has ideas of serving the cake without the icing, or not using lemon zest in their icing, stop right there and choose a different recipe. This is not your daughter's cake. Pour in 1/2 the buttermilk and beat until combined. It was delicious and very, very moist. I forgot to add that I decreased the milk and added more lemon juice, both by 1/4 cup, and also I added lemon zest because I wanted more citrus flavor to the mixture. Lastly, if anyone has ideas of serving the cake without the icing, or not using lemon zest in their icing, stop right there and choose a different recipe. Sometimes I use a thin bamboo skewer to poke holes before glazing to let the glaze soak in even better. Moist, great flavor, tender crumb, not too dense (the small amount of baking soda gives it just the right amount of lift) and beautiful. 1. Pour batter into prepared tube pan. This is simply a fabulous old-school cake, with the perfect moistness and density of a pound-cake-gone-right. This lemon poke cake has a yellow cake as the base, a lemon pudding as the filling, and a whipped lemon frosting for the topping.If you love lemon, you are going to enjoy this cake! This is the type of cake my mother would have presented on our birthdays, or served to company on a Sunday afternoon: simple in its elegance, with understated decadence. Nutrient information is not available for all ingredients. I would recommend this to everyone. More Tips. Copelandsk, I have no doubt your mother did in fact win blue ribbon awards for this cake. I changed up a few things: 1) instead of spray, i buttered and floured the pan 2) i added some fresh lemon juice to the batter 3) topped the cake with a simple lemon glaze made from powered sugar and lemon juice. Percent Daily Values are based on a 2,000 calorie diet. You saved Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze to your. I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. It is like a pound cake in texture, rather than a moist, larger-crumbed cake. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Sift flour, salt, and baking soda together in a bowl. The icing takes it over the top. The resulting cake was rather disappointing…it was dry and it did not have the moist decadent lemon flavor as my old recipe. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. To store: Lemon pound cake is best stored in the refrigerator, covered, for up to 1 week. Delicious! For the icing, I used the powdered sugar and mixed it with orange juice until it was a thick dribble consistency and I could spoon it over the top. It’s just enough lemon and vanilla to add a nice layer of added flavor to this standard cake. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference. I used a single 9x5 bread pan and baked for 50 minutes. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon zest and extracts. This is simply a fabulous old-school cake, with the perfect moistness and density of a pound-cake-gone-right. This is not your daughter's cake. Cool in pans 10 minutes before removing to wire racks to cool completely. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Info. So awesome for brunch! Just don’t let anyone know how easy it really is to make so you can bask in all the praise! Not only great flavor, but the texture is excellent as well. I find that it slices much better if refrigerated until thoroughly cold. It doesn't need bells and whistles to draw attention to itself, the texture, density and flavor do all of the talking. If you truly want a lemon flavor, I suggest adding two tablespoon lemon extract as well as 2 tablespoon lemon zest to the recipe listed below. My mother's blue-ribbon pound cake recipe. Cake: 3 cups granulated sugar. The top looked done, but my cake tester said it was still wet, so testing is essential. Spoon over loaves. I don't like ratings when the person hasn't actually made the recipe, but this is pretty much the recipe I've been using for years. Made the cake as written and agree it was a bit dry. Preheat oven to 350 degrees F (175 degrees C). I was short on a few ingredients (lemon zest, lemon extract, and sour cream) so I decided to alter it a bit based off of what I had on hand and other comments here. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, 12 St. Patrick's Day Breakfast and Brunch Ideas, Nutrition Grease and flour two 5-3/4x3x2-in loaf pans. Add 1 egg at a time, beating well after each addition. Days later the cake is still as moist as the day I baked it. Glad I tried it! Then I added a cup of fresh blueberries. Moist, just the right amount of lemon flavor, dense and extremely tasty. Moroccan cakes (meskouta) tend to be quick and easy to make, and this Moroccan lemon cake is no exception. Sometimes, I shake things up and make cupcakes with the batter. Keep in mind to follow the usual good baking tips of room temp eggs and use real butter, softened. I would maybe try to saturate the cake with a lemon syrup if I used this recipe again. I have made 2 loaves in the smaller pans, and I have doubled the recipe and baked in an angel food cake pan. I made this for a pot luck, and everyone loved it was so moist and light. Pour about half the glaze over the cake; let cool. Light, fine-textured, and flavorful, it takes only minutes to mix and get into the oven. Serve with a scoop of vanilla ice cream and you'll have them eating at your feet. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze Add 1/3 of the flour mixture to the butter mixture; mix well. Thank goodness for that frosting, it provided some much needed moisture missing from the cake itself. I will be making this again. Back to Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze. Even better with the icing! Pizza can look and taste very different depending on where you're from or what kind of pie you prefer. Awesome recipe! This enabled the icing to reach more than just the top and added to the overall moisture too. That said, mine needed about 12 minutes longer cooking time, so keep that in mind for your particular oven and bundt pan. Recipe Yield: 16 servings. I love lemon, and this has a good lemon flavor. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze Ask anyone from Michigan and this is the pizza they have been devouring for decades. Decided to make this for my husband and, wouldn't you know it, a hurricane blew through on the day I had planned to bake. Delicious! Days later the cake is still as moist as the day I baked it. ... (1 tbl flax 2 tbl water for each egg called for) milk used was almond with 1 tbl apple cider vinegar and coconut oil for butter plus vegan sugar. I followed the recipe exactly and the cake was perfect!! I spoon the glaze over ALL sides of the cake, letting it absorb into the cake. I agree with Trish. Cake was perfect...crusty on the outside and tender on the inside. I’ll certainly make this again. It doesn't need bells and whistles to draw attention to itself, the texture, density and flavor do all of the talking. Almond flour makes the cake's crumb extra tender and moist and gives it a more interesting texture than wheat flour alone. I think this one is better than the one they sell! That said, mine needed about 12 minutes longer cooking time, so keep that in mind for your particular oven and bundt pan. It always gets rave reviews. If you want a classic vanilla/buttery tasting pound cake make the recipe exactly as I have listed below.It is very good and I highly recommend this recipe. Amount is based on available nutrient data. It’s a good cake, but dry. I also made it gluten free with Bob's Red Mill all purpose gf flour. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? This Cream Cheese Pound Cake Recipe yields a moist cake that’s dense and slightly sweet. For this plush, velvety pound cake, we took a cue from Rose Carrarini of Rose Bakery in Paris and replaced some of the wheat flour with almond flour. Allrecipes is part of the Meredith Food Group. If you like lemons, you will enjoy this cake. If you’re in search of a good lemon, buttermilk and/or pound cake, stop here. Stir lemon extract into batter. It is like a pound cake in texture, rather than a moist, larger-crumbed cake. Cool in the pan for 10 minutes before removing to a cake platter or plate. I think the thinner glaze soaking into the cake makes it more moist. 3 sticks (12 ounces) unsalted butter 5 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1 cup lemon-lime soda, such as 7-Up PRO TIP: Sift the dry cake mix to reduce clumps and prevent over mixing when combined with wet ingredients. This cake was easy to make and really, really good! —Lola Baxter, Winnebago, Minnesota, Lemon Pound Cake Loaves Recipe photo by Taste of Home. 630 calories; protein 6.8g; carbohydrates 91.9g; fat 27.2g; cholesterol 128.9mg; sodium 372.2mg. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Don’t care for lemon extract? This is the type of cake my mother would have presented on our birthdays, or served to company on a Sunday afternoon: simple in its elegance, with understated decadence. I have made this recipe exactly for the first time and my family and I love it (lies, I doubled the glaze recipe But nevertheless still love it) it is amazing, nice and moist with a sweet lemon flavor. My family always asks for this love-me-tender lemon pound cake. I love lemon, and this has a good lemon … Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze, Congrats! Very easy, delicious recipe. Storing and freezing keto lemon pound cake. I have made 2 loaves in the smaller pans, and I have doubled the recipe and baked in an angel food cake pan. In a small bowl, mix icing ingredients. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Deselect All. I have never had such a positive response to a cake that I baked and am happy to have another opportunity to bake it again soon. This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. The cake tasted delicious but for the frosting, 1/2 of a cup of powdered sugar works just as well! I also doubled the icing recipe and before I poured it over the top, I used a skewer to make holes throughout the cake. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. I also made it gluten free with Bob's Red Mill all purpose gf flour. This one is all you’d hope for. Transfer to prepared pans. I did substitute pure lemon oil for the extract, but that did not influence my 5-star rating. 2. To freeze: Place slices of the pound cake in a ziplock bag and store in the freezer for up to 6 months. This prize-winning recipe for lemon-buttermilk pound cake with a lemon glaze is a guaranteed crowd-pleaser. Your daily values may be higher or lower depending on your calorie needs. It turned out so good. I made this for my daughter in law who loves the lemon cake at a famous coffee shop. this link is to an external site that may or may not meet accessibility guidelines. This is a simple and delicious, rustic cake that is naturally gluten-free, as it's made with almond meal instead of flour. I recomend this recipe for you to try it. What Is Detroit-Style Pizza and How Do You Make It at Home? This was really good, but I increased the lemon extract to one teaspoon and added a tablespoon of lemon zest, since my family loves lemon flavored desserts. Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. I took this into the office for a meeting and everyone loved it. I love starbucks lemon loaf and I had tried another recipe, it was okay.I loved this one and it is very easy to make. Lemon yogurt, juice and grated lemon peel provide rich flavor. HomeRecipesDishes & BeveragesEdible Gifts. I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. I plan to make several of these loaves for a church bake sale next month, along with the other breads I'll be baking. It can be served while still warm and no frosting is needed, or you can add the quick glaze. This basic keto pound cake has the perfect blend flavors. Ingredients I also decided to try orange, but I'm sure doing this with lemon juice would work but may be a tad less sweet. This also makes the cake protein-rich and nutritious. The top looked done, but my cake tester said it was still wet, so testing is essential. I use milk (usually skim) rather than sour cream. No triple-threat chocolate, caramel, salted, nouveau let-it-sit-for-a-day-so-the-flavor a-can-blend cake here. Because I love the glaze, I doubled the recipe and covered the entire cake puddling a good amount in the center of the bundt. I will go back to my old sour cream recipe for future baking. I think the thinner glaze soaking into the cake makes it more moist. Serve with a scoop of vanilla ice cream and you'll have them eating at your feet. No triple-threat chocolate, caramel, salted, nouveau let-it-sit-for-a-day-so-the-flavor a-can-blend cake here. I'm giving this cake 4 stars because it has a good lemon flavor, however, it was a bit dry overall. Read on to learn about Detroit-style pizza and how to make it at home. My husband loved it! Made it a second time and used 1/2 C avocado oil instead of the butter and it was moist so i just sprinkled it with confectioners sugar instead of the icing. Reduce oven temperature to 325 degrees F (165 degrees C). I added lemon zest to the batter (because why not??) Information is not currently available for this nutrient. Learn the best ways to clean a dirty sheet pan and keep it clean. Use baking soda and vinegar, dryer sheets, or hydrogen peroxide and baking soda to clean your sheet pans. I made it vegan by substituting eggs with flax "egg" (1 tbl flax 2 tbl water for each egg called for) milk used was almond with 1 tbl apple cider vinegar and coconut oil for butter plus vegan sugar. Since this is a sugar free lemon cake, our recipe for keto lemon cake is made with the following ingredients: Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. While the recipe requires either a food mill or a food processor, it has an intense lemon flavor. © Copyright 2021, Best Non-Bagel Recipes for Everything Bagel Seasoning, Our Favorite Instant Pot Dishes for St. Patrick's Day, 13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family, 9 Breakfast Tacos You'll Want to Wake Up For. Perhaps that helps with the moisture?