Lemon Pound Cake

I have this illogical belief that everyone should know how to make a good pound cake. I was feeling creative so I picked up a bag of lemons and decided to make the lemon version of this great classic. This is an incredibly simple recipe and the cake turned out dense and very moist ... just to my liking (and thankfully Sean's so I don't end up eating all of it).

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter, softened

1 1/4 cups sugar

4 eggs

1/3 cup lemon juice (ideally, freshly squeezed)

Cream together butter and sugar. I used my KitchenAid but you can do this by hand if you prefer. Add eggs one at a time and mix. I left my mixer on the Stir setting and waited about 1 min in between the addition of each egg.

In a separate bowl, combine flour, baking powder, and salt. Slowly add these dry ingredients to the butter mixture. Again, I left the mixer on the Stir setting and added the dry ingredients a little at a time. Next, add the lemon juice. Mix just until it all looks blended together.

Preheat oven to 350 degrees. Pour cake batter into greased loaf pan. I use the Wilton Cake Release for all my cakes because it has always worked great for me but you can use butter or oil to grease your pan. Bake for 50 min or until a toothpick inserted in the center comes out clean.

Note: Most pound cakes take 60-75 minutes but this one cooked really fast for me. I was lucky I happened to check it early. Target 50 minutes for cooking time but be prepared to leave it in longer if it needs it.

Glaze: The lemon glaze was a nice addition! Remove cake from the oven and let stand 15 minutes. Combine 1/3 cup sugar and 1/3 cup lemon juice. Stir until sugar is dissolved. Transfer pound cake to wire rack, resting on cookie sheet (to catch the glaze). Using a pastry brush, spread the glaze over the pound cake.

Looking forward to adding poppy seeds to the recipe next time!

Enjoy!