Lemon Pound Cake

DSC_4185

According to the Foodie Dates on the calendar to the right, it is National Pound Cake Day!

Confession: I have never made a pound cake. I’m pretty sure I’ve never eaten pound cake.

Apparently, “pound cake” refers to a cake made with a pound each of butter, flour, sugar and eggs … or at least equal parts. What could be wrong with that?!?!

I think maybe it refers to the pound you gain after each serving.

Nah … that can’t be it.

It just so happens that I have had a pound cake recipe in my pile of recipes-torn-out-of-magazines-and-newspapers that I have wanted to try. Today seemed like the logical day to do so. It is an almond pound cake but my family is not big on almond flavors and I do not need to eat this cake alone so I changed it to lemon. I’ll be lucky to get a piece.

Lemon Pound Cake

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cup granulated sugar
3 large eggs
3/4 cup milk
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Glaze/Frosting:
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
toasted sliced almonds (optional)

Heat oven to 350 degrees. Coat a 9x5x3-inch loaf pan with cooking spray.

In a medium-sized bowl, combine flour, baking powder and salt; set aside. In a large bowl, beat butter with an electric mixer until smooth. Add sugar slowly and beat for about 2 minutes. Add the eggs, one at a time, beating well after each until creamy. Add half of the flour mixture and when combined, add the milk. Continue mixing until creamy. Add the remaining flour mixture and the lemon juice and zest, mixing until fully incorporated. Spread into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes (or until cake tests done with a toothpick). Remove from oven and cool in the pan for 10 minutes. Transfer cake out of pan and onto wire rack and cool completely.

To make the glaze/frosting, combine confectioners’ sugar and lemon juice and whisk until smooth. If too thick, add more lemon juice until desired consistency is reached. Spread or drizzle over cooled cake and top with sliced almonds, if desired.

The recipe said it should be cut into 12 slices. And it gave the nutritional information per slice but I’ll spare you that.


If you enjoyed this post, be sure to share it on social media using the buttons below. Like what you see? You can become an email or wordpress subscriber at the top left of this page. Please do not hesitate to contact us with thoughts and questions, and if you would like us to try out a recipe or test a product, drop us a line at picniclifefoodie@gmail.com!


 

One thought on “Lemon Pound Cake

Leave a Reply