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Preparation. Step 1. Place a rack in center of oven; preheat to 350°. Butter a 9x4" loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment paper, leaving about a 2" overhang.

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Instructions Make the cake. Preheat the oven to 350°F. Grease a 12-cup bundt pan and dust with flour, tapping out any excess; set aside. In a medium bowl, whisk the flour, baking powder, and salt together until well combined.

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Preheat oven to 325 degrees. Spray Bundt pan with nonstick spray with flour. Whisk flour, soda, and salt in a bowl. Set aside. In mixing bowl, cream butter and sugar for 4 minutes, stopping to scrape sides with a spatula. Add eggs, one at a time mixing until the yellow just disappears. Alternate lemonade concentrate with flour mixture and add.

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Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice.

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Set aside. In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest; set aside. Using a stand mixer fitted with a paddle attachment beat the butter until creamy, about 1 minute. Add the sugar and beat for 2 minutes until creamed, scraping down the sides of the bowl.

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In a large mixing bowl, mix together - or cream together - the room-temperature butter and cream cheese with the sugar until fluffy. Add the eggs. Add one egg at a time into the creamed mixture and mix after each addition. Finish making the cake batter. Add the lemon juice and lemon zest to the mixture and combine well.

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Arrange a rack in the center position of the oven and preheat to 325°F. Generously grease and flour a 12-cup bundt pan and set aside. In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. In another large bowl, use an electric mixer to cream together the butter and sugar.

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Step 1: To make the cake, whisk together flour, salt and baking powder. Set the mixture aside. Step 2: Cream together butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition.

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For the Pound Cake: Preheat oven to 325 degrees. Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth. Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.

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Add dry lemon pudding mix and blend thoroughly. Fill cake pans: Pour cake batter into prepared baking pan and bake until a toothpick test shows a clean toothpick. Cool completely: Make sure you cool cake completely on a cooling rack. Once cooled, turn cake onto a serving plate.

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In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar, butter, and lemon zest on medium to medium high for 8 minutes. Stop occasionally to scrape down the bowl. Add the sour cream and beat for one more minute, scraping down the sides of the bowl halfway through. One at a time, add the eggs and egg yolk, scraping.

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How to Make Lemon Pound Cake. 1. In a medium bowl, whisk together the flour, baking powder, and salt. 2. Cream the butter with sugar in the bowl of a stand mixer with the paddle attachment. Then beat in the lemon juice and zest. 3. Add the eggs one at a time, beating until well combined before adding the next one.

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Using your fingers, rub the zest into the sugar until fragrant. Add the butter and salt to the bowl and cream together with sugar. Beat on medium-high for 7 minutes, until pale yellow and fluffy. Add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.

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Combine ¾ cup sugar and water in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to a simmer for 15 seconds. Remove from heat and let sugar and lemon slices cool completely, about 45 minutes. Transfer lemon slices to wire rack to drain, about 5 minutes.

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Use an electric mixer to combine the cake mix, vegetable oil, lemonade, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides.

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Step. 1 For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition.