Best 2 Triple Lemon Pound Cake Recipes
Indulge your senses with the ultimate burst of lemony goodness - the irresistible triple lemon pound cake. This tantalizing treat combines the perfect balance of zesty lemon flavor and moist, tender crumb, making it an absolute delight for any occasion. Get ready to embark on a culinary journey as we unlock the secrets to creating this extraordinary cake, transforming your kitchen into a haven of citrusy aromas and unforgettable taste sensations.
Check out the recipes below so you can choose the best recipe for yourself!
TRIPLE LEMON POUND CAKE
This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.
Provided by foraging4food
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
- Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.
Nutrition Facts : Calories 581.5 calories, Carbohydrate 78.8 g, Cholesterol 119.8 mg, Fat 27.4 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 11.9 g, Sodium 216.3 mg, Sugar 51.3 g
TRIPLE LEMON POUND CAKE
Make and share this Triple Lemon Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 10 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
- Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
- Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
- Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
- Let cake cool, remove from pan and sprinkle with Powdered Sugar.
Tips:
- Always use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Zest the lemons before juicing them. This will release the essential oils from the lemon peel, which will give the cake a more intense lemon flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Gently fold the flour into the batter until just combined. Overmixing the batter will make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
This triple lemon pound cake is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, with a bright lemon flavor that is sure to please everyone. The lemon glaze is the perfect finishing touch, adding a sweet and tangy flavor to the cake. If you are looking for a delicious and easy-to-make lemon cake, this triple lemon pound cake is the perfect recipe for you.
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