On New Year’s Day our friends invited us to their house to celebrate. I brought a dessert as I usually do. It was lunch rather than a dinner so I thought a pound cake would be a good choice. I don’t know about you but I love pound cake. It’s rich, it’s easy to make and it holds well. I decided to go with a lemon pound cake because that’s the hubby’s favorite and citrus is always popular.
A special bonus in visiting our friends – they have two rescue bunnies! We have gotten a lot of advice from our friend as we have brought Cappuccino the bunny into the yurt.
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Lemon Pound Cake
Serves 10
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups sugar
- 4 large eggs
- 2 TBS lemon zest
- 2 tsp fresh lemon juice
- 1 1/2 tsp vanilla
- 16 TBS unsalted butter, melted and hot
Powdered sugar mixed with lemon juice powder if desired for decoration
Edible gold stars if desired for decoration
- Preheat oven to 350°
- Grease and flour a loaf pan 9 x 5″
- Place the sugar, eggs, vanilla, lemon juice and lemon zest in a food processor with the metal blade.
- Process until combined.
- With the processor running, add the melted butter until emulsified. Transfer to a large bowl.
- Sift the flour, salt and baking powder over the mixture in three batches, gently whisking the flour mixture in. Be careful to not overmix
- Pour the batter into the prepared pan. Drop the pan on the counter a couple of times to settle the batter.
- Bake in the preheated oven for 50 – 55 minutes. Rotate the pan halfway through baking.
- The cake is done when a toothpick comes out clean.
- Let the cake rest in the pan for 20 minutes then remove to cool completely on a wire rack
How Was the Lemon Pound Cake?
Since I took this cake to our friend’s house I don’t have any photos of it cut. We did share it for dessert and I can tell you it was very tasty. The cake was moist and rich with just enough lemon flavor to make it interesting. The powdered sugar with the addition of the lemon juice powder added a little extra hit of tart on the tongue.
All in all it was a lovely way to start the New Year. It was a rather lovely day and since our neighbors lived relatively close by we decided to walk. I must say it was really nice to get out in the crisp air and enjoy the snow. It was another chance for me to give my Arctic Weekend Winter Boots from Muck Boots a real test and I must say they kept my feet nice and warm. They were also very easy to walk in through the snow.
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Lemon Pound Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups sugar
- 4 large eggs
- 2 TBS lemon zest
- 2 tsp fresh lemon juice
- 1 1/2 tsp vanilla
- 16 TBS unsalted butter, melted and hot
Powdered sugar mixed with lemon juice powder if desired for decoration
Edible gold stars if desired for decoration
Instructions
- Preheat oven to 350°
- Grease and flour a loaf pan 9 x 5″
- Place the sugar, eggs, vanilla, lemon juice and lemon zest in a food processor with the metal blade.
- Process until combined.
- With the processor running, add the melted butter until emulsified. Transfer to a large bowl.
- Sift the flour, salt and baking powder over the mixture in three batches, gently whisking the flour mixture in. Be careful to not overmix
- Pour the batter into the prepared pan. Drop the pan on the counter a couple of times to settle the batter.
- Bake in the preheated oven for 50 – 55 minutes. Rotate the pan halfway through baking.
- The cake is done when a toothpick comes out clean.
- Let the cake rest in the pan for 20 minutes then remove to cool completely on a wire rack
Keywords: poundcake, lemon, lemon poundcake, dessert, cake
