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

Directions

  • 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.

Notes


 

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.
 

Disclosure
 


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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.

ShakenLemonade.jpg

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 

Ingredients:

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

Directions:

  • 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! 

NOTES

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