Recipe

Dairy Lemon Pound Cake

  • 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.

  • Ingredients

    1. 2 sticks softened butter (not microwaved, softened by removing from the fridge and allowing to come to room temp naturally)
    2. 1&1/4 + 1 Tbsp sugar (I know it’s strange but just go with it)
    3. 4 eggs
    4. 1 tsp vanilla extract
    5. zest from 1 large lemon (about 1 Tbsp.)
    6. 1 tsp fresh lemon juice (juice lemon into a bowl, then measure out 1 tsp, reserve the rest fro the glaze)
    7. 2 cups flour
    8. 1 tsp salt
    9. 1/2 tsp. baking powder

    For the glaze

    1. 1&1/2 cups confectioners sugar
    2. reserved lemon juice
    3. water (if necessary)

    Instructions

    1. Preheat oven to 180c (350f)
    2. Grease the bottom of an 8 inch loaf pan.
    3. Place a piece of parchment ad fold the corners into the pan so that the parchment fits in perfectly.
    4. Spray the parchment and dust lightly wth flour.
    5. In the bowl of an electric mix mixer cream butter until pale (about 2 minutes).
    6. Add sugar and cream for another 4 minutes until sugar begins to dissolve into the butter.
    7. (Scrape down sides occasionally to insure even mixing)
    8. In a separate bowl add eggs, vanilla, lemon juice and lemon zest (don’t mix together)
    9. Once the butter and sugar have finished creaming add eggs one at a time.
    10. Make sure to wait until each egg is incorporated before adding the next.
    11. In a medium bowl mix together flour, salt and baking powder.
    12. With the mixer on low slowly add in flour mixture.
    13. Once all the flour has been added, immediately shut off mixer and combine the rest with a spatula. (It is really important not to over mix this batter)
    14. Pour batter into prepared loaf pan.
    15. Bake for 50 – 55 minutes until a tooth pick comes out clean.
    16. Cool cake in pan for 15 minutes then use the parchment to help remove it and place on a cooling rack.
    17. Once cake is completely cooled, drizzle glaze on top.

    For the Glaze

    1. Pour confectioners sugar in a medium bowl.
    2. Add 1 tsp. of lemon juice at a time until the mixture is loose enough to create ribbons when you pour some out of a spoon.
    3. (If you run out of lemon juice before you get to that point, you can use water)
    4. Use a spoon to drizzle over cake.

    Freezer note

    1. If freezing, allow cake to cool completely. Do not glaze. Wrap the parchment you cooked it in around the cake, then wrap tightly in Saran Wrap. Freeze.

    To defrost

    1. Remove from the freezer either the night before you intend on serving it or at least 4 hours before.
    2. Drizzle glaze on top of c cake once it is defrosted.
    3. Enjoy!

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