Monday, November 11, 2013

Lemon Pound Cake

Hello, hello and Happy Veteran's Day! A huge Thank You to all the Vets who have served our country.

Did you guys have a great weekend? I'm out of town enjoying a change of scenery and having a fabulous time. While I'm away, I wanted to share a recipe for a delicious Lemon Pound Cake I made back in September. I'm not sure why it took me so long to share this one, but here it is!

When life gives you lemons, don't make lemonade. Make lemon pound cake instead!

Babe brought home a bunch of lemons from work and we weren't quite sure what to do with them. I finally decided to bake some sort of a cake for a knitting club meet-up that I was hosting that week for work. I referred to a Martha Stewart recipe and after a slight tweak, Lemon Pound Cake was born! Oh, Martha!

This recipe made use of my lemons, and it was incredible. It was really moist and it had the perfect texture. The glaze adds the perfect hint of sweetness! The ladies at knitting club all raved about this lemon cake and one even called the next day asking for the recipe :)


Makes two loaves (they freeze beautifully!)

For the pound cake

1 cup unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup milk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice, about 1 large lemon
1 teaspoon vanilla
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

For the glaze

1/4 cup sugar
1/4 cup lemon juice, about 1/2 large lemon


Preheat oven to 350*F. Butter and flour two loaf pans (4.5" x 8" work best).

In a small bowl, combine milk with lemon zest, lemon juice, and vanilla.

In a medium bowl, whisk together flour, salt, baking soda, and baking powder.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in three parts alternately with the milk mixture, beginning and ending with flour. Beat just until it comes together. Do not over-mix.

Divide batter evenly between pans and smooth the top of the batter. Bake for about 50 minutes, or until an inserted toothpick comes out clean. If the loaves start to brown too quickly, cover with foil.

While the cakes are baking, make the glaze. heat the sugar and lemon juice in a small pan over medium heat. Bring to a simmer and stir. once the sugar is dissolved, remove from the heat and let sit until cakes are done.

Once the loaves are done, let them cool for 15 minutes in the pan. Turn the loaves out on a cooling rack and use a pastry brush to spread the glaze evenly over the tops and sides of the loaves. Let dry and completely and cool, for at least 2 hours.


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