Welcome to the world of delightful lemon pound cake with candied lemon slices, a treat that tantalizes the taste buds with its zesty citrus flavor and moist, tender crumb. This classic dessert, infused with the vibrant essence of lemons, has been a beloved favorite for generations. As you embark on this culinary journey, discover the secrets to creating the ultimate lemon pound cake, perfected with the addition of candied lemon slices that add a touch of elegance and a burst of citrusy sweetness. Whether you are a seasoned baker or a novice in the kitchen, this guide will provide you with the knowledge and techniques to craft a lemon pound cake that will impress your friends and family.
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CANDIED LEMON POUND CAKE
This moist, buttery pound cake has a triple threat of lemon: Chopped candied peel speckles the interior, and thin strips dance along the top, over a sheen of puckery lemon icing. The recipe comes from Nathaniel Reid Bakery in St. Louis.
Provided by Midwest Living
Categories Food
Time 4h30m
Yield 1 8x4-inch pound cake
Number Of Ingredients 14
Steps:
- For cake: Preheat oven to 325°. Butter and flour an 8x4x2-inch loaf pan; set aside. In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt.
- In a large bowl, beat butter on medium speed 30 seconds. Add 3/4 cup granulated sugar and the lemon zest. Beat until light and fluffy. Add eggs and egg yolk, one at a time, beating well after each addition, scraping sides of bowl occasionally. Gently fold flour mixture into batter. Fold in 1/3 cup chopped candied lemon peel. Spread batter in prepared pan.
- Bake until golden brown and a wooden toothpick inserted in center comes out clean, about 1 hour. Cool in pan on a wire rack 10 minutes. Remove from pan.
- For lemon syrup: In a small saucepan, combine 1/4 cup granulated sugar, the water, 2 tablespoons lemon juice and the rum (if using). Bring to a boil, stirring to dissolve sugar. Generously (and repeatedly) brush warm cake on all sides with the syrup. You will use a lot of the syrup, but not quite all. Cool completely on wire rack.
- For glaze: In a small bowl, whisk together powdered sugar and 2 to 3 tablespoons lemon juice until smooth. Place cake and rack over a sheet of wax paper. Pour glaze over cooled cake, nudging it over the sides with the back of a spoon to fully coat. Transfer to a serving plate. Let glaze dry 2 hours at room temperature. Decorate cake with candied peel.
Nutrition Facts : Calories 406 calories, Carbohydrate 65 g, Cholesterol 71 mg, Fat 16 g, Protein 4 g, SaturatedFat 8 g, Sodium 76 mg, Sugar 49 g
CANDIED-LEMON POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 slices of pound cake
Number Of Ingredients 8
Steps:
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and dust with flour, tapping out the excess.
- Grate the zest of 1 1/2 lemons and remove the remaining zest in wide strips with a vegetable peeler. Juice both lemons into a small bowl; set aside.
- Whisk the eggs, egg yolk, 1/4 cup heavy cream and 2 teaspoons vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl, then beat on medium-high speed until pale and fluffy, 6 to 7 minutes, adding the grated lemon zest after about 5 minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl; increase the speed to medium and beat until fluffy, 15 to 30 seconds.
- Transfer the batter to the prepared pan and smooth the top. Bake until golden and the top springs back when gently pressed, 1 hour 10 minutes to 1 hour 20 minutes.
- Meanwhile, make the lemon syrup: Bring a small saucepan of water to a boil. Add the lemon zest strips and cook 1 minute; drain. Repeat twice, using fresh water each time; drain and transfer the lemon zest to a cutting board. Wipe out the saucepan.
- Thinly slice the lemon zest strips and return to the saucepan along with the reserved lemon juice, the remaining 1/4 cup cane sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. Strain the syrup through a fine-mesh sieve; reserve the syrup and candied zest.
- Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. Poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely.
- Make the glaze: Combine the confectioners' sugar, 3 tablespoons heavy cream and the remaining 1/4 teaspoon vanilla in a medium bowl and whisk until thick and smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and top with the candied lemon zest. Let set at least 20 minutes.
LEMON POUND CAKES WITH CANDIED LEMON SLICES
Lemon four ways amps up these sour-cream pound cakes: zest goes into the batter, and the loaves are finished with lemon syrup, glaze, and candied pieces of the citrus.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
- In a large bowl, using an electric mixer on high speed, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
- Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of cakes comes out clean, 55 to 65 minutes (tent loosely with foil if browning too quickly). Meanwhile, make Candied Lemon Slices and Lemon Syrup.
- Remove cakes from oven; while they're still in pans, use a wooden skewer or toothpick to poke several holes in tops. Setting aside 1/4 cup Lemon Syrup, pour remainder over cakes. Let cakes cool completely in pans, about 2 hours. Remove from pans, and place, right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with reserved syrup.
- In a small bowl, whisk confectioners' sugar with 2 tablespoons lemon juice; add up to 2 more tablespoons juice until pourable but thick.
- Pour lemon glaze over cakes (still on cooling rack), letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
LEMON-GLAZED POUND CAKE
Provided by Tia Mowry
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Generously grease a 10-inch Bundt pan with butter and dust with flour.
- In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand.
- Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate.
- For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice.
- Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool.
- For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour.
- Decorate the cake with candied lemon slices.
MAKEOVER LEMON POUND CAKE
For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. -Lauren Gilmore, Pennington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.
Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 253mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
LEMON POUND CAKE I
Very light pound cake. Tastes just like Sara Lee's!
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Nutrition Facts : Calories 256 calories, Carbohydrate 24.4 g, Cholesterol 87.4 mg, Fat 16.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 10.1 g, Sodium 95.4 mg, Sugar 13.3 g
Tips:
- For a richer flavor, use freshly squeezed lemon juice and zest.
- To make sure the cake is evenly cooked, use a toothpick to check the center. It should come out clean when the cake is done.
- If you don't have candied lemon slices, you can make your own by simmering lemon slices in simple syrup until they are translucent.
- For a more decorative cake, sprinkle the top with powdered sugar or drizzle it with a lemon glaze.
- Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Lemon pound cake is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. With its bright lemon flavor and moist, tender crumb, this cake is sure to be a hit at your next gathering.
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