Best 5 Cheating Lemon Pound Cake Recipes

LEMON POUND CAKE

Steps:

• Start by preheating your oven to 350 degrees. You will then grease your bundt pan, mine was a 6 cup size.
• Dust with flour in the pan and shake off any excess flour in the pan.
• In a bowl, you will add your flour, baking powder and salt together. Set this bowl aside.
• Now in a stand mixer, you will want to cream your butter, 1 cup of granulated sugar, and mix well. This will take 2-5 minutes. Then turn the blender to low, and add in one egg at a time, followed by your vanilla.
• Now alternate adding in your dry flour mix, and then a bit of the lemon juice, and repeat ending with the wet.
• Once mixed well, pour into your floured pan. Bake for 30-45 minutes. This will vary on how your cake takes to cook. Stick a toothpick in and when it comes out clean you know your cake is done.
• Once your cake is done you will allow to cool for a bit in the pan. Once the cake is cooled down for 30 minutes, you can take a nice and run along the lemon bundt cake edge. This will help release any cake on the sides.
• Flip it over onto a baking rack or plate and release from pan.
• Now in a bowl make your lemon glaze for the lemon pound cake. Mix powdered sugar, 4 tablespoons of lemon juice, just 2 tablespoons of lemon juice at a time. You might not use all the lemon juice.
• Mix until it is a fully mixed and thicker consistency. Drizzle glaze on with a spoon. Slice and serve lemon pound cake.

LEMON POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.
• In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes).
• Beat in the eggs, one at a time, until incorporated.
• Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
• Add the flour and salt, mixing on medium speed until just barely incorporated.
• Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
• Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
• Dust with powdered sugar, for garnish

CHEATING LEMON POUND CAKE

Steps:

• In mixing 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, 1- inch fluted tube pan. Bake at 350°F for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.

EASY LEMON POUND CAKE

Steps:

• Mix together 1 cup sugar and butter.
• Add eggs and 1 tablespoon of lemon juice; mix well.
• Add salt, flour, and baking powder to mixture.
• Add milk.
• Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
• Mix 1/3 cup lemon juice and 1/4 cup sugar.
• Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
• Serve warm or cool.

OLD-FASHIONED LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.