Sweet Sunday: Delicious Orange And Lemon Pound Cakes (RECIPES)

Sweet Sunday: Delicious Orange And Lemon Pound Cakes (RECIPES)

By Idoreyin Sampson | Sub-Editor on October 26, 2014
Lemon Pound Cake

We hope you are enjoying your Sunday. I remember my childhood Sundays and some of the things that sweetened the memories and it was my mum’s hot pound cake. Most times she baked vanilla flavour. But, sometimes she did orange and lemon flavours for a change. With ice cream… they are both so yummy.

Enjoy the photos and try the recipe’s below and let us know how it went.

Orange Pound Cake
Orange Pound Cake
Orange Polenta Cake
Orange Polenta Cake
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake
Orange Pound Cake Recipe from With A Grateful Prayer and A Thankful Heart
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
To glaze one loaf (optional):
1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Lemon Pound Cake Recipe from Passion For Pound Cake (adapted from recipes from Land O’ Lakes  and Southern Living Magazine)

Lemon Pound Cake with Buttermilk

1 cup of butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups of all-purpose flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup of buttermilk
Zest of 3 lemons
2 teaspoon lemon extract
2 Tablespoons of lemon juice
1 teaspoon vanilla extract

1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 3 ingredients.

3. Pour batter into a greased and floured 10-inch (16-cup) tube pan.

4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.


1 cup powdered sugar
1 to 2 tablespoons lemon juice


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