I love a good old-fashioned cake recipe, don’t you?
I was visiting with travelers on my recent trip to Paris and confessed that I did not have a great lemon cake recipe. I have tried many times to create a recipe, but each time they sink in the center. Sinking cakes can be caused by a variety of reasons and the acid in the lemon juice does not help matters.
That’s when Denise piped up and said that her Lemon Pound Cake always got rave reviews! She was kind enough to share a copy of her recipe with me.
As much as I adore recipes from our mother’s generation, I did not have all of the ingredients on hand that Denise’s recipe called for like buttermilk and Crisco so I modified it slightly and am tickled to share it here, and just in time for Mother’s Day!
This cake is dense, has a velvety crumb, and is loaded with fresh lemon flavor!
Give this simple recipe a whirl and let me know what you think!!
Lemon Pound Cake
2 cups butter, softened
3 cups sugar
5 eggs, room temperature
3 1/4 cups flour
1 cup milk
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lemon extract
zest of 2 lemons
Lemon Glaze
2 cup powdered sugar
Pinch salt
1 teaspoon lemon extract
Juice of 2 lemons
To make the batter, begin by beating the butter and sugar in an electric stand mixer for 5 minutes until it is fluffy. Add the eggs one at a time incorporating each one as you go. Mix salt and baking powder with the flour and add 1/3 of this dry mixture to the cake batter. Once it is almost smooth, add lemon extract and 1/2 of the milk, mix until incorporated. Add another 1/3 of the dry mixture, repeat with remaining milk and finally add the last of the flour, mixing only until no dry bits remain. Stir in the lemon zest.
Prepare either 2 loaf pans or 1 tube-style pound cake pan by first spraying it with non-stick spray and then coating with flour. Pour the batter into the pans. Place cake pans into a cold oven set to 325 degrees and cook for 1 hour and 20 minutes. Note for 2 loaf pans, cake will take 10-15 minutes less cooking time.
To prepare the glaze, add salt, lemon extract, about 1/2 of the lemon juice, and the powdered sugar to a medium sized bowl and mix well. If mixture is stiff, add more lemon juice until glaze is a drizzling texture.
Allow the cake to cool for 15 minutes before removing from the pans. Let the cake to cool for another 10-15 minutes before pouring the glaze over the cakes.
In the mood to cook? Me too!!
I’m excited to share a French market POP-UP class! See you in MY kitchen!!!
Pop-UP French Lunch and Learn-I can’t wait to share inspiration from my recent trip to Paris. In this class, we will cook together to create a lovely French meal that can be replicated many times over in your home kitchens. Farmer’s markets are filled to the brim with fresh produce and herbs, and our plates will be loaded with these healthful ingredients as we create this menu together. On the Menu– Starter-Tender Baby Gems Fruit and Nut Salad- vinaigrette made with French honey, mustard, vinegar and olive oil. Main Course– Chicken Ballotine with Beurre Blanc, Grilled Baby Bellas Stuffed with Ratatouille, Potato Leek and Gruyere Tart READ MORE and register
OR JOIN ME AT THE ARBORETUM in June!
Summertime French Pastries Your Guests Will Love– Unlock the secret to French pastries sure to wow your guests all summer long. We will begin with the lovely and tempting Pavlova, stuffed with cream and berries and drizzled with Berry Coulis. This show-stopping dessert will be devoured. Mysterious Macarons, this elegant and elusive pastry is a breeze to prepare when you have my foolproof technique. READ MORE and register
Au revoir for now! Lorie
