Best 2 Moist Lemon Pound Cake Recipes
In the realm of delectable desserts, moist lemon pound cake stands as a classic and beloved treat. Its tender crumb, bursting with citrusy flavor, and rich buttery notes, has captivated taste buds for generations. Whether you're a seasoned baker or a novice in the kitchen, embarking on the journey to find the perfect moist lemon pound cake recipe can be an exciting and rewarding experience. With countless variations available, each boasting unique twists and turns, the quest for the ultimate recipe is a delightful adventure. Let's delve into the world of moist lemon pound cakes, unraveling the secrets to achieving that perfect balance of moisture, flavor, and texture.
Here are our top 2 tried and tested recipes!
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 for the best flavor. If you only have bottled lemon juice, use twice the amount specified in the recipe.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs, one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Be sure to sift the flour before adding it to the batter. This will help remove any lumps and ensure that the cake is light and airy.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help ensure that the cake rises evenly.
- To test if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
With its moist texture, tangy lemon flavor, and sweet glaze, this lemon pound cake is sure to be a hit with everyone who tries it. It's the perfect cake for any occasion, from casual gatherings to special celebrations. So next time you're looking for a delicious and easy-to-make cake, give this lemon pound cake a try. You won't be disappointed!
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