Total: 90 mins. https://www.goodhousekeeping.com/.../a6027/raspberry-lemon-cream-cake-22… Big Mama makes fantastic lemon cakes. Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound Cake Recipe with a secret ingredient for years to come! Accompanied by vanilla ice cream, fresh whipped cream and berries, a pound cake can be enjoyed by everyone. Source: Summer Desserts by Joni Schockett 1996. A pound cake’s versatility is incredible; you can add almost anything and it’s guaranteed to be great. If you are using the top of the cake just place the small slice on top! Of course, trimming the hump is not necessary, but to get that flat-top bakery looking cake … Smooth using a cake smoother or an offset spatula. Grab a small bowl and combine cream and sugar. Let cool, and then stir in the zest from the lemon. https://www.marthastewart.com/344409/glazed-lemon-pound-cake **You can make a lemon syrup to drench the cake layers with to keep the cake softer: combine the juice of 1 lemon (about 3 tablespoons) with the same amount of sugar. How to make lemon pound cake: Cream the butter and granulated sugar for about 3 minutes until light and fluffy. My husband will always cover the entire cake with whipped cream. Don’t get me wrong, you can absolutely never go wrong with a classic pound cake. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and … Assemble the cake: Place a cake layer, cut side up, on the cake cardboard or serving plate. Even my mother has a fave citrus lemon and lime cake (her 7 up cake and my big mama’s sour cream pound cake recipe, which you can add lemon flavor to is a must try if you have it!). As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and … Preheat the oven to 180 C / Gas 4. I thought the base of it would lend itself to a citrusy makeover. Place one cake layer on a cake stand or display plate. Rub sugar, salt and lemon zest in a mixing bowl with your fingers until the sugar looks moist. The idea is that you have a length of cake, some filling, cake, filling and then cake with some filling on top. And if grapefruit isn’t how you roll, iced lemon pound cake is a home run. First I added in a secret yet fun ingredient which you won’t find in many lemon cakes: Instant Lemon Pudding. This cake … Learn about The Spruce Eats' Editorial Process. Place middle slice of cake gently on top. Choose an option Pound Cake 6 Inch, 2 Layers 6 Inch, 3 Layers 8 Inch, 2 Layers 8 Inch, 3 Layers. The Best Starbucks Lemon Pound Cake Copycat Recipe. Make the Meyer Lemon Pound Cake Preheat oven to 350° F. Butter a 9- x 5-inch loaf pan. It only includes 3 ingredients total! Add boiling water to gelatin mix; stir 2 min. Gently place top layer of cake on top. Here’s exactly what you need to make if it’s citrus season: grapefruit Greek yogurt cake. Your email address will not be published. Ingredients. Place the third cake layer on top and ice the entire cake with the remaining buttercream. I do this one at a time. 2 1 ⁄ 2. cups flour. It will provide the lift in the cake you want! Beat in lemon peel and vanilla. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. Our family loves cherries, so this cake is the perfect way to end any meal. This Lemon Pound Cake is just one of them (try these lemon pancakes or this blueberry lemon pound cake) My family has made all sorts of lemon cake recipes and even lemon pound cake recipes over the years. Each one was delicious but they were made sweeter by the fact that they were shared with the people we loved. Variety is definitely the spice of life! Do you enjoy pound cake? Prepare the lemon filling according to package directions, including the 2 egg yolks. As soon as this mixture starts to boil remove it from heat and set aside to cool. The rich taste of pound cake is balanced out with the zingy addition of lemon. ), I get sucked into buying a lemon pound cake.. Lemon Cake with Lemon Curd. Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8 inch round cake pan or springform pan and line the bottom with a round piece of parchment paper. Cook over low heat, stirring frequently, until the sugar has dissolved. As I share this recipe I’m sharing the product of not only years of trial and error and plenty of family tradition but also the product of my Big Mama’s undying faith in me. Again, use a rubber spatula to ‘push’ it towards the edge of the cake. Next spread a thick layer of filling on top of it. If the cake drops out of the pan onto the rack, remove the pan. 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