Tuesday, March 25, 2014

Ina's Lemon Pound Cake

Lemon Pound Cake: The Charm of Home
I made two lemon cakes the day I made this cake and my family ate them all in less than 12 hours!   I didn't realize that they liked lemon so much, but they do.  This cake was the first to go.  It was full of lemon flavor and really delicious!

Ina's Lemon Pound Cake

For the cake:
1/4 pound (1 stick) butter, at room temperature
1 1/4 cup granulated sugar, divided
2 large eggs, at room temperature
2 tablespoons grated lemon zest (3-4 large lemons)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plus 1 tablespoon freshly squeezed lemon juice, divided
1/3 cup plus 1 tablespoon buttermilk, at room temperature
1/2 teaspoon pure vanilla extract

For the glaze:
1 cup confectioner's sugar, sifted
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice

Preheat the oven to 350 degrees F.  Grease and flour 1 loaf pan. 
Cream the butter and 1 cup of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes.  With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.  

Sift together the flour, baking powder, baking soda, and salt in a bowl.  In another bowl, combine 30ml (1/8 cup) lemon juice, the buttermilk, and vanilla.  Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.  Divide the batter evenly between the pans, smooth tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.

Combine 1/4 cup granulated sugar with the 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.  When the cakes are done, allow to cool for 10 minutes.  Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them.  Allow the cakes to cool completely. 

For the glaze, combine the confectioner's sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.  Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Yield: 1 loaf
Recipe adapted from: Not Derby Pie

Lemon Pound Cake: The Charm of Home
Sherry
I will link this to:
Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Rooted in Thyme Simple and Sweet Fridays
The Best Blog Recipes link party 
Tasty Tuesday at The Comforts of Home

11 comments:

The Quintessential Magpie said...

This is one of my favorite desserts. I love lemon pound cake!

xo

Sheila

Maria said...

I made this a few years ago for the first time and love it so much that I make it almost every time there is a special ocassion. Not only is it delicious but also so pretty.

Maria @ The Good Life
http://www.thegoodlifegirl.com/

Nancy said...

We love lemon pound cake. And yours is sooo pretty.

Sylvia said...

I love Lemon pound cake, but then I do love "Cake" anytime.

Creations by Marie Antoinette and Edie Marie said...

Hi Sherry -

I love anything lemon and this lemon pound cake sounds absolutely delightful! Thanks so much for sharing it with us. The light flavor of lemon just seems to speak Spring.

Blessings, Edie Marie

Honey said...

Hi Sherry,

It looks delicious! Perfect cake for tea :)

Lady of the Manor said...

This is one our favorites, too! We LOVE Ina Garten's recipes!!! I've also made this recipe in those mini loaf pans so everyone has their own little cake. Have a great week!

Happy Cottage Quilter said...

This cake looks delicious. It caught my attention because I had an Aunt named Ina.

Mary said...

This is beautiful Sherry! We're lemon fans too and I've wanted to try Ina's recipe. I adore your pansies & violas ♥

Jody and Stan said...

Sherry, I'll be featuring you this week at Simple & Sweet Fridays! Thanks so much for sharing this post! I love Ina Garten and have made this one before, but I love the added flowers on top. So pretty!
Hugs,
Jody

Rattlebridge Farm said...

Sherry, your lemon pound cake is a thing of beauty and could grace the pages of Tea Time Magazine, Southern Living, or any magazine. Wishing you a joyous Easter. xx

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