Lemon Pound Cake Recipe - Classic Lemon Pound Cake

 
 
By Brandy Summers  FOOD NETWORK

This pound cake features recipe rich bold tangy lemon flavor and is topped off with lemon icing.

1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream

ICING

1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions

Preheat oven to 350 degrees.

Grease and flour a 10-inch fluted tube pan.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in lemon juice, lemon peel and extract.

In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture alternating with sour cream. Beat just until combined. Pour into tube pan.

Bake for 55 - 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Make Icing

In a small bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and lemon peel. Drizzle over the cake.

=> Lemon Meringue Pie Recipe: Tangy Lemon Meringue Pie

Tangy pie with a light and fluffy sweet topping.

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9-inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions

Preheat oven to 350 degrees.

Make Lemon Filling

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

Make Meringue

In a large glass or metal bowl, beat egg whites until foamy. Add sugar gradually, and continue to beat until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake for 10 minutes, or until meringue is golden brown.

=> Lemon Curd Recipe: Easy Lemon Curd

This homemade lemon curd can be used in a variety of dessert recipes.

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted

Directions

In a microwave-safe bowl, whisk together the sugar and eggs until smooth.

Stir in lemon juice, lemon zest and butter.

Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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