5 May, 2021
Lemon Pound Cake
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My mom used to make a pound cake when I was a kid – it had Maraschino cherries in it. I genuinely loved that pound cake – actually, truth be told, I really just loved the cherries and the cake was merely a vehicle to get them into my mouth. I have never once made it myself….probably afraid it’s not nearly as tasty now I’m an adult. My mom liked it as an adult, though. Hmmmm. Actually, she’s cooked and eaten some very questionable things – I remember as a kid being presented things like heart, tongue, fruit cake and I said no, thank you very much!! That poor woman spent probably ten years trying to find a fruit cake my dad and I liked. She found one for him, but I don’t like it, no matter the cake or the fruit…..I will, however, make & eat glace fruit in cookies. I don’t tell her that, though. 😀
I have never made regular pound cake as an adult either….until today. But, of course, I couldn’t make plain pound cake, I had to make lemon pound cake. Next time, lime, then maybe plain, then perhaps the cherry one.
I vaguely remember, though, that the pound cake my mom made used a LOT of eggs – pretty sure there were at least half a dozen in there. This one only has three so don’t worry!
- ½ cup softened butter
- 1 cup white sugar
- 3 eggs
- 2 TB lemon rind, grated (I used dried rind – fresh would be better)
- 2 TB lemon juice
- 1 tsp vanilla
- 1-1/2 cup all purpose flour
- ¼ tsp each salt, baking powder, and baking soda
- ½ cup sour cream (you can use light, if you wish)
Beat the butter with the sugar until fluffy. Add the eggs, one at a time. Mix until each one is fully incorporated before adding the next one. Add the lemon rind, lemon juice and vanilla.
In a separate small (not tiny) bowl, mix the flour, salt, baking soda and baking powder.
Alternate adding the flour mixture with adding the sour cream. You should start & finish with the flour mixture.
When done mixing, pour into a 9×5 loaf pan that’s been oiled & floured. I used a silicone pan, so I didn’t bother.
Bake at 325F for an hour. Test with a skewer, toothpick or knife. If it comes out clean, the cake is done, if not, bake a little longer. Mine needed 70 minutes total.
Let cool 10 minutes in the pan and then take it out of the pan and let it cool completely.
You can serve & eat it just the way it is or, you can make a glaze. Guess what I decided to do?
- ½ cup icing sugar (confectioner’s sugar)
- 1 TB lemon juice
Put them in a bowl and mix until smooth. I confess, I added closer to 3 tablespoons of the lemon juice.
Much more, though and I would have had to add a little more icing sugar for consistency.