How to Make Lime Pound Cake
Welcome Back!!! Taking a break from Thanksgiving to make a lime pound cake - Yes, this could be a Key Lime Pound cake, but not everyone has access to Key Limes, so you can use regular limes with this NO PROBLEM!!!!! My problem with pound cakes is that they are some times dry - this recipe has traditional butter but a quarter cup of canola oil for moistness too!! Half of this cake went into the freezer - pound cake does really well in the freezer!
Cake Ingredients
1 cup butter, softened (2 Sticks)
1/2 cup Canola Oil
2 1/2 cups sugar
6 large eggs room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk room temperature
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh lime juice (4-5 limes) - can be regular limes OR key limes
Glaze Ingredients
1 and 1/2 cups confectioners' sugar sift before measuring
3 tablespoons fresh Key lime juice OR Milk if Lime Juice is too tart
1/2 teaspoon vanilla extract
Step 1
Preheat oven to 325°. Cream butter and oil at medium speed. Gradually add sugar, beating at medium speed until light and fluffy. Add vanilla and then eggs, 1 at a time, beating just until blended after each addition.
Step 2
Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lime zest and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube or bundt pan.
Step 3
Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
Step 4
Prepare Glaze, and drizzle over cake. Cool for 1 hour and serve.
Timecodes
0:00 - Introduction
0:06 - Ingredient List
0:38 - Make the Cake Batter
2:09 - Bake the Cake
3:07 - Glaze the Cake
#cookbakelearn,#bakingathome,#poundcake
How to make icing glaze for pound cake
Confectioner sugar
Unsalted butter (or reg butter is fine)
Vanilla extract (optional)
2-3tablespoons of milk
The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the recipe here:
Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2 dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
If baking soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
Lemon Poppy Seed Pound Cake Recipe
#entertainingwithbeth #CookingChannel #easyrecipes
This Lemon Poppy Seed Pound Cake recipe makes a fantastic dessert idea for any springtime occasion. This pound cake recipe is light and fluffy and full of lemon flavor coming from the lemon zest in the cake and the scrumptious lemon glaze on top.
___________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Kitchen Air Mixer
Loaf Pan
Mini Whisk
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
____________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
____________________________________________________________________________
BETH'S LEMON POPPY SEED POUND CAKE RECIPE
Serves 8
Makes 1 Loaf
PRINT THE RECIPE HERE:
INGREDIENTS:
For the Cake:
1 cup (227 grams) butter, room temperature
1 1/4 cups (250g) sugar
3 eggs, room temperature
3 Tbsp (45ml) Lemon Zest
2 Tbsp (30ml) Poppy Seeds
1 ⅔ cups (242 grams) of all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.49 grams) salt
1 cup (227 grams) full-fat sour cream
For The Lemon Glaze:
1 cup (118 grams) powdered sugar
2 Tablespoons (30ml) of fresh lemon juice, or water
METHOD:
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (175C). Prepare a 9 x 5 (23x13 cm) loaf pan by spraying it with baking spray and distributing it well with a pastry brush or paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition.
Add the lemon zest and poppy seeds. Beat to combine.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before glazing it.
For the glaze, mix together the powdered sugar and lemon juice. Whisk to combine. Use the glaze right away to frost the cake otherwise, it will harden. If this happens just thin it out with 1/2 tsp of lemon juice.
Release the pound cake from its tin and place it on a baking sheet, lined with parchment paper. Set it on a cooling rack to allow the glaze to drip into the pan. The parchment paper will make for easier clean up!
Starting at the top of the cake, spoon the glaze all over the top of the cake, working your way down, spooning it just to the outer edges and corners, gravity will then take it from there and drizzle it naturally over the sides for a pretty presentation.
While the glaze is still wet, zest a little bit more grated lemon zest over the glaze, as it hardens it will set into the glaze.
Leave uncovered at room temperature before serving for up to 2 hours. Otherwise, refrigerate (refrigerate immediately if using milk in the glaze)
Remove cake from the refrigerator and allow it to get to room temperature before serving, or cut slices and pop them in the microwave (each slice for :11) it will soften bake up to a just warm, freshly baked texture!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
OLD SCHOOL LEMON POUND CAKE
This is the most moist delicious lemon cake you will ever make or eat
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest,
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
For the Syrup
1/4 cup water
1/4 cup granulated sugar
1-1/2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
Instructions
Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. .
Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
ENJOY
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
PLEASE WRITE ME OR SEND ME LETTERS
I RESPOND TO ALL LETTERS AND CARDS
MY MAILING ADDRESS IS :
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
P.O. BOX 142
KATY,TEXAS 77494
DONATIONS: CASH APP($wacjeff)
CONTACT INFORMATION(chefjeff@oldschoolsoulfood.com)
DONATIONS:PAYPAL.ME/oldschoolsoulfood
???? ???? My Momma's Lemon Pound Cake With a Little Extra! | Infused!
This video will show you how to make infused lemon pound cake. Enjoy!
❤️❤️❤️Ingredients ❤️❤️❤️
Cake:
2 lemons
3 cups flour
3 cups sugar
6 eggs
8oz heavy cream
½ tsp salt
¼ tsp baking powder
1 tsp vanilla extract
4 tsp lemon extract
1 stick unsalted butter (softened)
????Canna Butter (softened)
Lemon Glaze:
½ cup powdered sugar
2 tbsp fresh lemon juice
Cream Cheese Frosting:
4oz cream cheese (softened)
¼ cup lemon juice
1 cup powdered sugar
1 tbsp lemon zest
????Canna butter (melted)
Tips:
???????? Ingredients should be room temperature
????️ Shop Hello High:
Hello High Ultra Infuser: hellohighcooks.com
Ultra Infuser on Amazon:
Ultra Infuser on Amazon Canada:
Hello High Cookie Cutters:
Hello High Candy Molds:
Check out the other videos on my channel!
Strawberry Milk Chocolates:
Potent Canna Butter:
Red Velvet Chocolate Chip Cookies:
Cannabis Infused Gold Fish:
Cotton Candy Crunch Berry Treats:
Infused Honey Lemon Pepper Wings:
Canna Sugar:
????????Please SUBSCRIBE, SHARE, LIKE AND COMMENT!
❤️Help keep the channel going by supporting:
Cashapp: $HHOfficial
????Business Inquires: business@hellohighcooks.com
????Ultra Infuser Questions: info@hellohighcooks.com
????????????Recipe Questions: hellohighllc@gmail.com
Socials
IG: HelloHighOfficial
Facebook: HelloHighOfficial
Twitter: HelloHigh_