Lemon Pound Cake

Tonight I bring you a simple slice of simplicity.

Sometimes it doesn’t need to complex or complicated.

My daughter is in town – a trip she only can make once a year and I want to spend as much time as I can with her. I also want to treat her to home cooking and memories of days gone by.

The thought originated with a strawberry shortcake.

But I threw away the idea of making shortcakes…another day, for sure.

I wanted something to make in the early morning hours before everyone woke up and to be able to pull it out after dinner and embellish with strawberries and whipped cream.

This is the recipe! It’s easy and its lemony spongy texture is ready to absorb the juices of any macerated fruit.

Plus…you can have it for breakfast!

And it makes your house smell good…like home…like they remember.

It’s all good. Now back to my daughter…

Lemon Pound Cake
A Kitchen Muse: 
Recipe type: dessert, cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A light spongy cake that makes the perfect base for any fruit topping.
Ingredients
  • 1 cup cake flour (not self-rising)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons freshly grated lemon zest
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ teaspoon vanilla
  • 2 tablespoons milk
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 325°F.
  2. Grease a loaf pan and sprinkle with flour
  3. In a bowl whisk together flour, baking powder, salt, and zest.
  4. In another bowl with an electric mixer beat butter and sugar until light and fluffy.
  5. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla.
  6. Beat in half of flour mixture.
  7. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
  8. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes (If the top of the cake seems to be browning too fast tent it with some foil) until golden brown on top and a tester comes out clean.
  9. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
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11 comments on “Lemon Pound Cake

  1. Kristal on said:

    Oh that sounds SOOO good!!!

  2. Lyndsey@TheTinySkillet on said:

    This looks like aperfect cake! I like that you wanted to make good food memories for your daughter. I just might be able to make this! (not a baker)

  3. Sandra on said:

    I am a pound cake fiend and always looking for another recipe. Looking forward to this one!

  4. Anita at Hungry Couple on said:

    That looks so good! I love simple lemon cakes and I agree that the zest is what really gives a good flavor.

  5. Julia on said:

    Thanks for this recipe…I also want to create fond memories for my girls…though they are only 8, 7, 6 and 4 at the moment, I definitely want them to have memories of home once they leave, that make them want to come back! I am not a bad cook, but baking is not my forte..however I think I can make this one, and I have all the ingredients!

  6. randi on said:

    It’s in the oven now….
    have some strawberries to use up. Should be perfect!

  7. KayleneP @ The Links Site on said:

    Wow this cake looks wonderful. I love any cake with lemon in it! I would probably be nice on its own but with strawberries and cream it would be divine. Going to print this so I can make it over the summer – thanks!

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