Some people think of pound cake as being heavy. I think this cake sometimes gets confused with fruitcakes my grandmother would make at Christmas time. She would make so many of them, wrap them in tinfoil and give them to us as gifts. I probably have one buried in the bottom of my freezer somewhere. Pound cakes are nothing like a fruitcake. They rarely contain fruit
and are flavored with extracts such as lemon, rum, and vanilla. Let’s look at the history of pound cake.
- A recipe for American pound cake was first published in 1796
- Pound cakes get the name from typically being made with a pound of eggs, sugar, flour, and butter, but the recipe has changed throughout time
- There are many variations of the pound cake
Lemon Velvet Pound Cake
- 1½ cups unsalted butter
- 2½ cups white sugar
- 6 medium eggs
- 3 cups Bisquick
- 1 tsp baking soda
- 1 cup milk
- 2 tsp lemon extract
- 1 cup confectioner's sugar
- 3 tbsp lemon juice
- 1 lemon (zest)
- Preheat the oven to three hundred and fifty degrees. Grease a baking pan. You can choose a tube type of pan or a regular cake pan will work just as well.
- In a large bowl, sift together three cups of Bisquick and one teaspoon of baking soda and set aside.
- In a separate bowl; using an electric hand mixer, mix one and one-half cups of unsalted butter with two-and-a-half cups of sugar until creamed together.
- Beat in the eggs one at a time until well blended.
- Measure one cup of milk, adding two teaspoons of lemon extract to it.
- Combine the flour with the butter, sugar, and egg mixture, gradually adding in the milk, and mix well.
- Bake at three hundred and fifty degrees, being careful not to let the top brown too much. Lay a loose piece of foil over the top, if not done, to prevent burning.
- Let cool on a wire rack.
- In a medium-size bowl, stir one cup of confectioner’s sugar together with the three tablespoons of lemon juice until well combined.
- Drizzle the glaze evenly over the top of the cooled cake.
- Sprinkle the lemon zest over the top.
Lemon Blueberry Pound Cake
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 3 large eggs
- 8 oz cream cheese
- 2 tsp vanilla
- 2 cups Bisquick
- ¼ tsp salt
- 1 tsp baking powder
- 2 tbsp lemon zest
- 1 cup blueberries
- 4 oz cream cheese
- ¼ cup unsalted butter (room temperature)
- 1 cup confectioner's sugar
- 1tsp vanilla
- Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
- In a large bowl sift together two cups of Bisquick, one-quarter teaspoon of salt, and one teaspoon of baking powder. Set aside.
- In a separate bowl with a hand mixer, mix one cup of unsalted butter with one cup of sugar until creamed together. Add in eight ounces of cream cheese and beat until smooth.
- Add three eggs one at a time until well combined, scraping the sides of the bowl with a spatula.
- Mix in two teaspoons of vanilla and two tablespoons of lemon zest.
- Turn the mixer to medium speed and gradually add the dry ingredients, mixing until all ingredients are well combined.
- Gently fold in the blueberries.
- Transfer the batter to the pan and bake for approximately one hour. (Every oven varies in temperature, so be sure to check for doneness by inserting a toothpick into the center.)
- Prepare the glaze while the cake is cooling.
- Cream four ounces of cream cheese and one-quarter cup of unsalted butter together until smooth.
- Stir in one cup of confectioner’s sugar and one teaspoon vanilla and mix until creamy.
- Spread onto the cooled cake. Garnish with fresh blueberries if desired.
Old Fashioned Lemon Pound Cake Donuts
- 1¼ cups white sugar
- 6 large egg yolks
- 2 tbsp unsalted softened butter
- 1 tbsp lemon zest
- 1½ cups sour cream
- 1 tbsp baking powder
- 1 tsp salt
- 5 cups Bisquick
- 3 cups confectioner's sugar
- ½ tsp lemon zest
- ½ cup lemon juice
- In a medium-size mixing bowl, mix three cups of confectioner’s sugar and one-half teaspoon of lemon zest together. Stir in one-half cup of lemon juice as needed until you reach a glaze-like consistency.Set aside until you are ready to use.
- I prefer to use a stand mixer for this recipe. I find it easier to mix in the five cups of Bisquick.
- In the bowl of your mixer, add one and one-quarter cups of white sugar, six large egg yolks, two tablespoons of unsalted butter, and one tablespoon of lemon zest. Mix for approximately three minutes or until well combined.
- Add one and one-half cups of sour cream mixing again for another three minutes.
- In a separate bowl sift together one tablespoon of baking powder, one teaspoon of salt, and five cups of Bisquick.
- Add the dry ingredients into the wet ingredients and mix on slow until incorporated. Do not over-mix.
- Refrigerate the dough in a parchment-lined covered bowl for at least one hour.
- Lay the dough on a lightly floured surface using Bisquick. Roll out the dough with a rolling pin, dusting the dough with Bisquick as needed. Roll out to a thickness of approximately one-half inch.
- Use a round cutter to cut the donut shapes and place them on a parchment-lined baking sheet.
- Heat frying oil to 340 degrees Fahrenheit.
- Lower the donuts into the oil, cooking until each side becomes golden brown. This usually takes one and a half to two minutes for each side.
- Remove the donuts from the oil and let cool on a paper towel.
- While the donuts are warm, dip the tops into the glaze.
People often ask me what my favorite thing to bake is. I honestly don’t know if I have a favorite, although I am partial to lemon and anything that has cream cheese added to it. I like just about anything, and love baking for my friends and family. I hope you try one of these recipes and enjoy the lemon taste as much as I do.