I’m a big fan of cake! Cake is great! I can eat any time of the day and it just warms my little heart. Recently I stopped making cakes out of the box (gasp…I know…shame on me) and took a chance at making one from scratch.
So I did some researching on the Internet and clicked upon this awesome blog called Joy the Baker. I literally looked at her site for two hours and ran out of ink printing off all the recipes I wanted to try. This chick is the bomb and can bake up some goods (I’ve tried four recipes from her site so far…will share later). As I read through her blog I came across her recipe for Lemon Pound Cake with Warm Blueberry Sauce. It looked easy enough to try as my first cake from scratch.
So the first time I made this I was half asleep and delirious to say the least and my lemon pound cake came out so jacked up it wasn’t even edible, didn’t even look like the picture. Almost in tears, I looked over the ingredients and realized I had put a 1 ½ tsp of baking soda in my mix instead of baking powder……..BIG WHOOPS! My husband ate a piece and tried to convince me that it was good, but the look on his face said different. He told me to go to bed and try again tomorrow…it will be ok.
So the next day, I went right back into my kitchen, set out all my ingredients and made the lemon pound cake again. An hour later my pound cake looked like this:
It was golden brown, moist, and the lemon flavor was so flavorful! My hubby loved it and we ate almost half of the pound cake in an hour. I tried the Warm Blueberry Sauce and it was not to my liking, but that doesn’t mean you won’t like it. Instead I made a Lemon Glaze and drizzled that goodness over the pound cake and it just made the cake taste even better.
Enough said, below is the recipe
Lemon Pound Cake with Lemon Glaze
Adapted from Joy the Baker
* I love your blog Joy…its very inspiring
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 8oz pkg *light cream cheese, softened
*you can use regular, but I found the light cream cheese made the cake more moist
3/4 cup unsalted butter (1 stick and a ½), softened
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
Preheat oven to 325. Sift together flour and baking powder, set aside. Cream butter and cream cheese in an electric mixer. Using your fingertips, work the lemon zest into the granulated sugar for two minutes. The sugar will become very fragrant and kind of moist (should stick lightly to your fingers). Add the sugar to the butter mixture and continue creaming, then add the lemon and vanilla extract. Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition. Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a wooden spoon. Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.
1 cup powdered sugar
Juice of 1 lemon
Whisk together powdered sugar and lemon just until smooth. Pour glaze into a small ziplock bag and cut the tip (smallest cut you can make). Drizzle over lemon pound cake. Glaze will slightly harden.
This makes a lot of glaze. I didn’t even use all of it. You can try ½ cup of powdered sugar and juice of ½ a lemon. Let me know if that worked for you.