I’m not a huge dessert person. I know that sounds crazy but it’s just how it is. I would choose a slice of pizza or a bowl of hot and sour soup over cake or cookies any day!
But, I am also sane. So, if there is dessert in front of me, I will eat it. Because. Wasting food is bad. Also, food.
If I’m going to eat the dessert I want it to either be something satisfying but light or something super duper decadent that I can indulge on. I don’t want to eat whole meal and then end it with a heavy, coma inducing piece of cake. I prefer my desserts fruity or citrusy with just the right amount of sweetness to them. Even better is when they pair perfectly with a cup of coffee or tea.
Thats what this cake is all about. It’s made with simple pantry ingredients, cooked in a basic loaf pan and perfectly balanced in flavor. It will probably underrated when you serve it. But you will graciously cut and plate it for all your guests, who will take one bite and understand why you made this most perfect cake.
I don’t recommend making this dairy free. This cake needs the butter. Together with the lemon zest it creates a dense cake that does not weigh you down. Plus, I think it’s understood that all desserts are better with butter.
This cake also freezes beautifully. So get a head start on your cooking a pop this in the freezer to make your Shavuous prep a little bit easier.
For the printable Dairy Lemon Pound Cake recipe click here
*recipe adapted from Ina Garden