Lemon Pound Cake

I like cake. It doesn't matter what flavor—chocolate, vanilla, strawberry, salted caramel—I enjoy them all, but I'm especially fond of lemon pound cake. This is largely due to its simplicity as it's one of those rare cakes that doesn't need to be drowned in frosting to make it delicious. A thick slice coupled with a cup of coffee (or better yet some vanilla bean ice cream) has the power to make even the worst day a little brighter.

The trouble is, I don't often find myself with enough time for baking.

The good news is that pound cake can be made in advance and the flavor only improves as the days go by. I've been known to make one of these cakes, enjoy a small piece, then save the rest for a rainy day (or for those last minute guests that tend to turn up at my table on a regular basis.)

If you want my advice, if life hands you lemons don't waste them on lemonade, make a pound cake instead. Cake makes everything better.

Lemon Pound Cake

Lemon Pound Cake

makes 1 loaf

1½ cups sugar
2 sticks salted butter, room temperature
2 tablespoons lemon zest
4 large eggs
¾ cup buttermilk
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt


  • Preheat oven to 350°F. Butter the insides of a loaf pan, line the bottom with parchment paper and set it aside.
  • In a mixing bowl cream together sugar and room temperature butter. Add lemon zest, eggs, buttermilk, and lemon juice then continue to mix until well incorporated. 
  • In a separate bowl combine flour, baking powder, and salt. Add the dry mixture to the wet ingredients and mix until smooth.
  • Transfer the batter to the greased loaf pan and bake for 65 - 75 minutes, or until a toothpick inserted into the center of the cake comes away clean.
  • Allow the cake to cool in the pan for at least 10 minutes before removing to a cooling rack. Cool in the pan for 10 minutes before removing to a cake platter or plate.



Loaf pans come in several different sizes, for this recipe you'll need a 1.5lb loaf pan like this one from Nordic Ware.

This cake is tasty when paired with ice cream (I'm partial to lemon and lavender or vanilla bean) but it's also quite good eaten on its own or topped with sliced strawberries and fresh whipped cream.


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.


Lemon and Lavender Sugar Scrub

Most days I'm up tinkering in the kitchen developing tasty recipes to share with you, but for the past few weeks I've done everything I can possibly think of to avoid cooking. I was in desperate need of a break, so I took one and spent a few weeks relying solely on my crock-pot and a seemingly endless supply of home made soup from our deep freezer. This kind of cooking funk is something I'm sure many of you can relate with, especially if you work long hours, have kids, or both—but mine seemed to stretch on and on—I've hardly written a single recipe in the past 5 weeks. 

To get myself out of this rut and back into the kitchen I decided to give myself a kick in the rear and tackle a project that has been on my to-do list for awhile—making another homemade body scrub. I loved the Mint Matcha Salt Scrub I made last year, but this time I wanted to try something a little more calming (especially since I've been one big bundle of stress lately.) After playing around with a few possible combinations I decided to pair the bright citrus scent of lemon with a hint of calming lavender and let me tell you, it's absolutely fabulous! 

Not only is this sugar scrub great for clearing your mind, but it also exfoliates and moisturizes your skin, leaving it feeling lusciously smooth. With only two weeks left until Valentine's Day, it's the perfect gift to make for the lady (or ladies) in your life. And did I mention it only has 5 ingredients? You'll be able to put it together in no time flat!

Lemon and Lavender Sugar Scrub | Not Starving Yet

Lemon and Lavender Sugar Scrub
makes approximately 2 cups


1½ cup sugar
¼ cup dried lavender
15 - 20 drops of lemon essential oil
½ cup almond oil, or another carrier oil of your choice (see notes)
2 - 3 drops yellow food coloring (optional)


  • In a small bowl combine sugar, dried lavender, lemon essential oil, almond oil, and optional food coloring. Mix until ingredients are evenly distributed, then portion out into screw-top containers.


Dried lavender tends to turn sugar scrubs a faint purple/gray so I like to add a little yellow food coloring to give the scrub a better color. If you prefer a more natural scrub you can leave it out or find an all-natural food coloring.

When it comes to packaging your sugar scrub you have a lot of options. Personally I prefer to use Talenti gelato containers, they're the perfect size and won't break if you drop them in the shower. You can also use mason jars or check out Hobby Lobby for cute looking jars like the one in the photo above.

Carrier oils are used to dilute essential oils for aromatherapy purposes. If you can't find Almond Oil feel free to substitute Apricot Kernel Oil, Avocado Oil, Grape Seed Oil or another carrier oil of your choice.


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Fair Style Shaken Lemonade

After months of cold weather I always look forward to spring and the start of fair and festival season. I can't think of anything better than the chance to be outside on a beautiful day, cold drink in hand, spending time with my family. While we're walking around listening to music or talking with strangers we love to stop at the various concession stands offering the types of food you'll only see at these kind of events. It's always hard to choose what we want to munch on, do we go with a funnel cake or kettle corn? Then there are corn dogs and brats to consider as well. The one thing I never have to make a decision on is what I'll have to drink. There is nothing quite like the fresh-squeezed shaken lemonade you can only find served up at fairs and festivals and the lines are always the longest at the stands who sell it.


If you've never taken the opportunity to order a shaken lemonade, then you've really missed out. The good news is you don't need to wait around for the next fair to find out what all the fuss is about. Shaken lemonade is a snap to make at home. You only need four simple ingredients and porch swing to sit back and enjoy it on. Well, the porch swing is optional, but it would be much better to enjoy it that way, don't you think?Fair Style Shaken Lemonade
makes 2 servings 


2 16 ounce jars with lids
1 organic lemon, cut in half *see notes
¼ - ½ cup white sugar


  • Wash lemons thoroughly, cut them in half, and remove the seeds. 
  • Use your hands to juice each half lemon directly into the jars you'll be serving the lemonade in. When you're done squeezing the juice out of the lemons just drop them in the jar.
  • Add ⅛ - ¼ cup of sugar per jar, fill halfway with ice, then top off with water leaving about an inch of headroom. 
  • Put lids on the jars and shake until the sugar has dissolved. Enjoy! 


* I prefer to use organic lemons since they'll be dropped in the jar, but it isn't necessary.