A Muse in My Kitchen
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…
- 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
- Preheat oven to 325°F.
- Grease a loaf pan and sprinkle with flour
- In a bowl whisk together flour, baking powder, salt, and zest.
- In another bowl with an electric mixer beat butter and sugar until light and fluffy.
- Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla.
- Beat in half of flour mixture.
- Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
- 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.
- Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
