Glazed Lemon Supreme Pound Cake Recipes

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POUND CAKE WITH LEMON COCONUT GLAZE

Healthier take on pound cake; indulge with no regrets!

Provided by cookieworshipper

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16



Pound Cake with Lemon Coconut Glaze image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
  • Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
  • Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
  • Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
  • Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
  • Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g

1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup white whole wheat flour
3 tablespoons white whole wheat flour
2 tablespoons cornstarch
⅛ teaspoon baking soda
½ cup soy milk
½ tablespoon apple cider vinegar
½ cup coconut oil, at room temperature
1 ¼ cups white sugar
3 eggs
½ teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted, or more as needed
2 tablespoons milk, or more as needed
1 tablespoon lemon juice
¼ cup unsweetened coconut flakes, toasted

GLAZED LEMON POUND CAKE

Relish this delicious pound cake glazed with lemon - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 12



Glazed Lemon Pound Cake image

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
  • On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
  • Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
  • Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  • With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 1 g

2 cups sugar
1 cup butter, softened
4 eggs
1 tablespoon grated lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/3 cup sugar
1/4 cup lemon juice
2 tablespoons butter

GLAZED LEMON SUPREME POUND CAKE

I have not tried this recipe. I got it from Copy Kat Chat. Pam Chamberlin submitted this recipe. "The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy." This was made for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powdered sugar.

Provided by internetnut

Categories     Dessert

Time 1h30m

Yield 1 10-inch tube pan, 6-8 serving(s)

Number Of Ingredients 8



Glazed Lemon Supreme Pound Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
  • Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
  • Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
  • Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 768.4, Fat 31.3, SaturatedFat 4.9, Cholesterol 125.7, Sodium 674.7, Carbohydrate 114.8, Fiber 1.2, Sugar 83.1, Protein 9.2

18 ounces lemon cake mix
3 ounces lemon gelatin
1 teaspoon lemon extract
3/4 cup apricot nectar
4 eggs
1/2 cup vegetable oil
1/4 cup lemon juice
1 1/2 cups confectioners' sugar

LEMON SUPREME POUND CAKE

Make and share this Lemon Supreme Pound Cake recipe from Food.com.

Provided by Sherri35

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 7



Lemon Supreme Pound Cake image

Steps:

  • Blend all ingredients in a large mixer bowl, then beat at medium speed for 2 minutes.
  • Bake in a greased and floured bundt pan at 350 degrees for about 45-55 minutes, until center springs back when touched.
  • Cool right side up for 25 minutes, then remove from pan.
  • Whisk glaze ingredients together and drizzle glaze over cool cake.

Nutrition Facts : Calories 544.2, Fat 23.7, SaturatedFat 3.7, Cholesterol 94.3, Sodium 628.8, Carbohydrate 78.2, Fiber 0.7, Sugar 43.2, Protein 6

1 package lemon cake mix
1 (3 1/2 ounce) package instant lemon pudding (4 serving size)
1/2 cup vegetable oil
1 cup water
4 eggs
1 cup powdered sugar
2 tablespoons lemon juice

LEMON GLAZED POUND CAKE

I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!

Provided by Hazeleyes

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12



Lemon Glazed Pound Cake image

Steps:

  • Heat oven to 350 degrees. Grease and flour a large bundt pan.
  • In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
  • Add the eggs one at a time.
  • Stir in the lemon zest.
  • Sift the flour, baking powder, baking soda and salt in a small bowl.
  • In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
  • Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
  • Pour batter into prepared bundt pan.
  • Bake for 50 minutes or until cake tests done with a toothpick.
  • Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  • When cake is done, let cool for 10 minutes and remove from the pan.
  • Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
  • For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.

Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1

1 cup butter, softened
2 1/2 cups sugar (divided)
4 large eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3/4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar

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