Sunday, June 7, 2015

Lemon Pound Cake

 Cake for breakfast again... start the morning off right. 
 If I eat it with fruit then it's okay. 
Lemon desserts are some of the best kind. But you got to go all the way. No "hint" of lemon flavor here.
Icing is the whole point of eating cake.  
 I nibble as I work. The usual. 
Lemon Pound Cake: Makes one loaf
  1. 1 3/4 cups flour
  2. 1/2 tsp baking powder
  3. 1/2 tsp salt
  4. 1/4 greek yogurt (I use Fage brand)
  5. 4 tbsp lemon juice (juice from one small lemon)
  6. 1 tsp vanilla
  7. zest from above lemon
  8. 1 cup + 2 tbsp vanilla sugar
  9. 1 cup softened butter
  10. 5 large eggs
  1. 1 cup powdered sugar
  2. 2 tbsp cream cheese
  3. 1 tbsp butter
  4. 2 tbsp lemon juice
  5. 1/4 tsp lemon extract


  1. Preheat oven to 325 degrees. 
  2. In a medium bowl measure out the flour, paking powder, and salt. Set aside.
  3. In a small bowl mix together the yogurt, vanilla, and lemon juice. 
  4. In another small bowl whisk together the lemon zest and the vanilla sugar.
  5. In your trusty Kitchen Aid beat together the butter and vanilla sugar/zest.
  6. Add the eggs one at a time to the mixer and wait for each to be beaten in completely. 
  7. Keeping the mixing going at a slow/medium speed, add half of the dry mixture. Add the yogurt mixture. Finish off with the rest of the dry mixture. 
  8. Grease a 9x5 loaf pan and pour the batter in. Pop that in the oven for 55-65 minutes. Now my oven currently is pretty terrible and it burns most things I put on the bottom rack, and barely seems to cook things on the top. I had to bake my loaf an additional 2o if your oven isn't that great either, you may face this issue. 
  9. Allow the loaf to cool on awire rack a few minutes and then remove from the pan. It should slide right out. Allow to cool for a good long while before you ice it or the icing will melt off the sides...but it might not look as pretty as you want it to. Don't rush magic. 
  10. Store in an airtight container for up to 5 days or freeze for 1 month. 

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