Lemon Pound Cake

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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.


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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