Best 2 Kyles Lemon Pound Cake With Rebas Royal Glaze Recipes
Craving a delectable treat that offers a burst of citrusy flavor with a touch of sweetness? Look no further than the exquisite Kyles Lemon Pound Cake with Rebas Royal Glaze. This enticing cake combines the classic flavors of lemon and pound cake, creating an irresistible dessert that will tantalize your taste buds. As the name suggests, the cake is topped with a luscious Rebas Royal Glaze, adding a touch of elegance and a delightful crunch. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating this culinary masterpiece. So, gather your ingredients, preheat your oven, and embark on a journey to indulge in a slice of perfection.
Check out the recipes below so you can choose the best recipe for yourself!
COLD OVEN POUNDCAKE
Provided by Trisha Yearwood
Time 2h
Yield 10 servings
Number Of Ingredients 6
Steps:
- Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
- Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
- Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.
KYLE'S LEMON POUND CAKE
My nephew Kyle requests this cake every year on his birthday. You know that if this is a twelve-year-old boy's favorite cake, it's gotta be good!
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
- Sift the flour together with the baking soda, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and shortening together until creamy, about 2 minutes. Add the sugar and beat an additional 5 minutes.
- Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla, lemon juice, and zest.
- Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn the cake out of the pan while it is still warm. Cool completely on a wire rack.
- This cake is also good drizzled with Fresh Strawberry Sauce (page 180).
Tips:
- Use fresh lemons. The fresher the lemons, the more flavorful your cake will be.
- Zest the lemons finely. This will help release the lemon's essential oils and give your cake a more intense lemon flavor.
- Cream the butter and sugar until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Fold in the flour and baking powder gently. Overmixing can toughen the cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before glazing. This will help the glaze set properly.
Conclusion:
This lemon pound cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful golden crust. The royal glaze adds a touch of sweetness and shine, making it the perfect finishing touch. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it.
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