Ugh! As I write this, it’s turned cold again. I’m soooo ready for Spring. I made this lemon pound cake to try to beat the Go Away Winter Blues. I wish I could give you a source for this recipe. It’s one I had written down on a sheet of paper and scanned this summer to preserve it in the cloud. It’s probably from one of those wonderful cookbooks where the ladies of a church all get together and pool their recipes. Originally the recipe called for commercially prepared lemon juice as an ingredient (everyone had a bottle in the fridge 30 years ago); it will take 2 to 3 lemons depending on their size. Since I was using the juice, I decided to use the zest, too. The result was a nice lemon flavor that wasn’t overpowering. When I made the pound cake, I couldn’t find my zester. Rather than not use the zest, I carefully cut the peel and removed the white pith and sliced the peel into little bits. The glaze in this recipe is very light and soaks into the cake which tastes really nice. You’ll want to use a loaf pan to make this pound cake. When copying the recipe, I made a note to reduce the heat of the oven from 350° to 325° if using a glass loaf pan…just thought I’d pass that along 😉
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter (1/2 pound or 2 sticks)
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- zest and juice of two lemons, divided (between 1/2 – 3/4 cups of lemon juice)
- 1/3 cup confectioner’s sugar
- Pre-heat the oven to 350° and prepare a loaf pan for baking.
- Measure the flour, baking powder and salt in a bowl and mix together.
- In a large mixing bowl, cream the butter, sugar and half the lemon zest.
- Beat in the eggs and vanilla.
- Alternately add in the dry ingredients and 1/4 cup of the lemon juice.
- Pour into the prepared loaf pan and bake for 60 minutes.
- The top of the cake will crack but it will be finished when a knife inserted into the center comes out clean.
- Allow the cake to cool.
- Prepare the glaze by mixing the remaining lemon zest, juice and confectioner’s sugar together until blended. You can add more sugar and/or lemon juice as needed to make the glaze to a consistency you prefer.
- Pour glaze over the cooled cake. A thinner glaze will soak in, whereas a thicker glaze will set on top.
This lemon pound cake really hit the spot with a hot cup of Earl Grey. I’m starting to feel more Spring like already! Do you have any old recipes sitting around somewhere? How do you organize them?