Lemon Pound Cake

One morning I noticed a lemon in a ceramic cup. At first I thought there were multiple ones in the cup because it was a pretty tall cup, but I looked in and saw that it was one lemon. It was about the size of a baseball. I wasn’t really sure what to do with it, since it was a lot of lemon staring at me. Then it hit me, cake. I decided to make some sort of cake with the lemon.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 4 eggs, large at room temp.
  • zest of 1 large lemon (I will be using only half because my lemon is basically XXL)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup fresh lemon juice

Step 1: Preheat oven to 350°F and wire rack in the center of the oven.

Step 2: Butter or grease a 9-in. spring form cake pan and line the bottom with parchment paper.

Step 3: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy and pale in color, about 3-4 minutes.

Step 4: Beat in the vanilla extract

Step 5: Add the eggs, one at a time, mixing well after each addition. (Note: Batter will look curdled it will smooth out after flour has been added)

Step 6: In a medium bowl, sift together the flour, baking powder, salt, and lemon zest.

Step 7: Add the flour mixture (in 3 parts) alternately with the lemon juice (in 2 parts)

Step 8: Mix until batter is smooth. (Don’t over mix)

Step 9: Pour batter into prepared cake pan and smooth the top with either the back of a spoon or an offset spatula. (Note: I dropped it against the counter a few times to remove air bubbles)

Step 10: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Place pan on a wire rack for about 15 minutes.

Step 12: Gently remove the sides and bottom of the pan.

Optional:

Lemon Glaze

  • 1 cup confectioners’ sugar, sifted (Note: I forgot to sift it, but it was fine)
  • 2-4 Tbsp. fresh lemon juice

Step 1: In a small bowl, add confectioners’ sugar

Step 2: Add 2 Tbsp. of lemon juice and stir until it becomes a thick and smooth glaze.

Step 3: Add more lemon juice or confectioners’ sugar, as needed until it becomes a pouring consistency.

Step 4: Pour glaze over the top of the cake, allow it to drip down the sides.

Step 5: Let the glaze dry before covering and storing it. (Note: I served it with a dollop of whipped cream to cut down the tartness of the lemon glaze)

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