How To make Virginia Pound Cake with Glaze
1 Butter; softened
1 Margarine; softened
1 1/2 c Sugar
5 lg Eggs
2 c Cake flour; sifted
1 ts Vanilla extract
1/2 ts Almond extract
*glaze* 1 tb Butter
1 c Confectioner's sugar
2 tb Lemon juice
Recipe by: Jo Merrill This is an heirloom recipe
not sure exactly how old. Beat butter and margarine until fluffy. Gradually add sugar and beat slowly for 5 minutes. Add eggs one at a time, beating well after each egg. Gradually beat in cake flour and add flavorings and blend. Bake in preheated 300 degree oven for 1 hour. Glaze: Melt butter, stir in sugar and add the lemon juice. Bring to a boil then immediately pour over the warm cake. Punch holes in the cake with an icepick if you prefer, before pouring on the glaze. :
How To make Virginia Pound Cake with Glaze's Videos
What to cook from lemon to surprise a girl? EASY LEMON POUND CAKE: 10 minutes to prepare
Looking for a easy and delicious surprise for your girl? Look no further than this Lemon Pound Cake! In just 10 minutes you'll have this cake baking in the oven, giving you time to do something else while it cooks!
This Lemon Pound Cake is the perfect treat for a special occasion or just to spoil your girl! With its burst of lemon flavor, this cake is sure to be a hit! So go ahead and give this cake a try – you won't regret it!
Ingredients:
Butter 100 g
Sugar 100 g
Eggs 100 g (~2 eggs)
Flour 100 g
Baking powder 3 g
Zest of 1 lemon
Lemon juice 10 g
Glaze
Powdered sugar 100 g
Lemon juice 20-25 g
00:00 How to make Lemon Pound Cake
00:19 How to Beat the Lemon Pound Cake Dough
01:32 How to peel the zest from a lemon
01:53 How to squeeze juice from a lemon without a juicer
03:04 How to bake Lemon Pound Cake
03:21 How to make lemon glaze
04:33 How to unmould a lemon pound cake
05:02 How to glaze a lemon pound cake
05:22 How to Decorate a Lemon Pound Cake
05:40 How to look ready Lemon Pound Cake
Andrew Bunstein
How to make icing glaze for pound cake
Confectioner sugar
Unsalted butter (or reg butter is fine)
Vanilla extract (optional)
2-3tablespoons of milk
How To Make Southern Peach Pound Cake
❤️ SUBSCRIBE: Over a pound of peaches goes into this moist and soft Southern Peach Pound Cake!! ????️ I love seeing those bright orange bits of peaches in this cake and the fact that it relies on nothing but sweet Georgia peaches for its peachy flavor!
If you like peach desserts then you definitely want to give this one a try! It bakes up dense yet so fluffy and tender. The peach flavor gets even better then next day!
Drizzle with a simple glaze or a cream cheese glaze!
F.Y.I- YOU MUST SERVE THIS WITH VANILLA ICE CREAM AND PEACHES!!! K? It really takes it all to the next level of awesomeness!
GET THE PRINTABLE RECIPE HERE:
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Bundt Cake
This Baileys Chocolate Bundt Cake with Irish Whiskey is decadent, full of St. Patrick’s day cheer, and bakes up in a flash, making it the perfect sweet to add to your festivities.
WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Virginia Bakery Remembered - Icing and Glaze
How to make the Virginia Bakery Roll Icing and Glaze