Coco Lemon Pound Cake

I’d read on a recipe group not long ago how to take a cake mix and make it more like a “bakery” cake.  It was an idea I thought I’d run with, even if NOT entirely, and the result was this lemon pound cake.

The instructions they gave for the conversion involve extra eggs, butter subbing for the oil and milk in place of water.  I wasn’t going to sub milk since milk has a tendency to make cakes rubbery unless other adjustments are made.  I had super large eggs, so I stuck with the 3 it called for, but I did substitute the butter for the oil as butter will tend to make a denser, less-airy cake; a texture I prefer, and it’s more pound cake-like in texture.

I wanted to do something a bit more interesting, so I made some crumbs and flavored them with lemon. Also had some toasted coconut left over from another days’ posting and figured that’d go really nicely as well–on top of the internal crumbs.

Tried sprinkling some of the crumb mixture in the bottom of the pan, but it didn’t produce the desired crumb-like topping.  It sort of became part of the cake, but that’s no tragedy, and I’m leaving out that step.

Instead, a better crowning glory for this heavenly cake was a confectioner’s sugar glaze, lemon flavored of COURSE and topped with additional toasted coconut.

I used a Bundt pan, but this can easily be made in a 9 x 13.  Just top with the crumbs and lightly toasted coconut and bake as per box directions for 9 x 13 pans.

Coco Lemon Pound Cake

Cake:

• 1 box lemon cake mix
• 1 1/3 cups water
• 3 large eggs
• 2/3 cup unsalted butter, melted
• 2 tsp lemon zest

Crumbs:

• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 1 tsp lemon zest
• 1 cup flour

Pearly Lemon Icing:

• 1 cup confectioner’s sugar
• 1/2 tsp lemon zest
• 1-2 tbs light cream/half and half/milk -OR- fresh lemon juice

Additional ingredients:

• 1 cup toasted coconut

Preheat oven to 350 degrees.  Spray or grease a Bundt pan or 10-inch tube pan.  Set aside.


Prepare crumbs by mixing the melted butter, sugar and lemon zest.  Add enough of the flour to produce a crumb that holds it shape.  Set aside.


Prepare cake mix as per boxed directions, except in place of the oil, use the melted butter and add 2 tsp lemon zest.


Pour 1/3 of the batter into prepared pan.  Add enough crumbs so the crumbs are about 1/2-inch thick around the cake.  You will have crumbs left over, as this uses about 1/2 the amount made.  They keep and are handy, so cover and keep in fridge for future use.  Top with about 1/4 cup toasted coconut, then add the remaining batter on top of the crumb/coconut center.  Spread batter evenly.  Tap pan to release any air bubbles formed by banging the pan on a hard surface.


Bake at 350 degrees for 40-50 minutes.  Remove from oven and let cool in the pan 10 minutes.  Invert onto cooling rack to cool completely.


When cake is completely cool, mix glaze ingredients, adding cream a little at a time to produce a thick but pourable mixture.  Drizzle over cake and top with additional coconut.


Makes 12-16 servings


NOTE:  We tried this tonight (3/6) and it was to DIE for!!!

Coco Lemon Pound Cake

Coco Lemon Pound Cake

The post Coco Lemon Pound Cake appeared first on The Midnight Baker.

Absolutely Almond Pound Cake

 

Print Recipe Add to Recipe Box Go to Collections

Absolutely Almond Pound Cake

Melt-in-your-mouth delicious.  This cake disappears quickly so make sure you cut yourself a piece and hide it

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: cakes

Cuisine: American

Keyword: almonds, pound cake recipe

Servings: 12 -16

Calories: 352kcal

Author: Judith Hannemann

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 3 eggs
• 1 can almond pastry filling such as Solo
• 2 1/4 cup flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/4 cup milk

GLAZE

• 1 cup confectioner's sugar
• 1/4 tsp almond extract
• 2 tbsp light cream or half and half

Instructions

• Preheat oven to 350. Grease or spray a Bundt or tube pan. Mix flour, salt & baking powder in a medium bowl.
• Cream butter & sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond pastry filling; beat well.
• Add flour mixture and milk, alternating and ending with the flour. Scrape down sides & blend well.
• Place batter in prepared pan, spreading batter evenly in pan. Bake at 350 for 50-55 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Invert on a rack to cool completely. Prepare glaze by mixing confectioner's sugar and almond extract. Add cream, 1 tbs at a time until consistency of a thick but pourable glaze. Drizzle completely cooled cake with glaze. Let glaze set (maybe 15 or so minutes) before slicing.
• NOTE: Almond pastry filling is not almond paste. You cannot substitute almond paste nor marzipan for the almond filling.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 235mg | Potassium: 134mg | Fiber: 1g | Sugar: 27g | Vitamin A: 566IU | Calcium: 57mg | Iron: 1mg

 

Absolutely Almond Pound Cake

 

The post Absolutely Almond Pound Cake appeared first on The Midnight Baker.

What says “autumn” better than something pumpkin?

This pound cake is ridiculously easy and since it uses oil instead of butter, no waiting for butter to soften!

Perfect Texture

Rich and spicy, it’s the perfect accompaniment to a hot cup of coffee or a cold glass of milk.

Print Recipe Add to Recipe Box Go to Collections

Fall Festival Pumpkin Pound Cake

This pound cake is ridiculously easy and since it uses oil instead of butter, no waiting for butter to soften!

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 20 minutes mins

Course: cakes

Cuisine: American

Keyword: fall desserts, pound cake recipe, pumpkin

Servings: 12

Calories: 321kcal

Author: Judith Hannemann

Ingredients

• 2 1/2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 1 - 15 oz can of pumpkin -OR- 1 3/4 cups pumpkin puree
• 3 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp cloves
• 2 tsp baking soda
• 1/2 tsp salt

Instructions

• Preheat oven to 350 degrees. Spray or grease a 10-cup fluted tube pan (Bundt)
• Mix all dry ingredients in a large bowl. Beat sugar and oil until well blended. Add eggs, one at a time, beating well after each addition.
• Add pumpkin alternately with dry ingredients, beginning and ending with the dry ingredients. Beat well after each addition.
• Pour into prepared tube pan. Bake at 350 degrees for 60-65 minutes, or until tester inserted in cake comes out clean.
• Cool in pan 10 minutes. Invert onto rack to cool completely.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 69g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 126mg | Fiber: 2g | Sugar: 43g | Vitamin A: 5942IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 2mg

Fall Festival Pumpkin Pound Cake

The post Fall Festival Pumpkin Pound Cake appeared first on The Midnight Baker.

Add eggs one at a time, beating well after each addition.

Add baking powder and salt.

Add vanilla (you can also use almond extract)

Add the flour gradually (only 1 1/4 cups shown in picture, but you need an additional cup.  Didn’t want to dirty another cup )

The post Cream Cheese Chocolate Chip Tube Cake appeared first on The Midnight Baker.