I was spending time with a friend and we decided we were in need of deliciousness. So what did we do? We pulled out her glorious King Arthur cook book and took our destiny into our own hands by making lemon pound cake. And I think the lighting looked fun in this picture, so I’m posting it. so there.
Recipe Credit: King Arthur Flour
3/4 cup plus 2 tablespoons unsalted butter
1 package cream cheese
1/2 teaspoon salt
1 1/2 cups sugar
1 3/4 cups All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor (or not, because we didn’t have it and used lemon zest instead)
5 large eggs
Glaze (aka lemony goodness)
1/4 cup fresh lemon juice
1/2 cup granulated sugar
- Preheat oven to 350°F and grease your baking pans
- In a mixing bowl, beat together the butter and cream cheese until soft and fluffy
- Add your dry ingredients (salt, sugar, flour and baking powder), and beat until well combined
- Add the vanilla and lemon zest (or oil if your fancy)
- Add one egg at a time, mixing until well incorporated between each egg
- Spoon the batter into the prepared pan(s)
- Bake the cake for 35 to 40 minutes (if using loaf pans). May require longer or shorter time depending on pan using, check periodically
- Begin to prepare the glaze by combining the lemon juice and sugar in a sauce pan and heat over low heat till the sugar is dissolved (don’t let it boil)
- Remove your cake from the oven; allow it to cool for 10 minutes in the pan.
- Turn it out onto a wire rack or plate.
- Poke the top all over with a toothpick, and gradually drizzle the glaze over the cake
- Allow the cake to cool for several hours before slicing. Yield: about 16 servings.