We hope you are enjoying your Sunday. I remember my childhood Sundays and some of the things that sweetened the memories and it was my mum’s hot pound cake. Most times she baked vanilla flavour. But, sometimes she did orange and lemon flavours for a change. With ice cream… they are both so yummy.
Enjoy the photos and try the recipe’s below and let us know how it went.
To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
Lemon Pound Cake Recipe from Passion For Pound Cake (adapted from recipes from Land O’ Lakes and Southern Living Magazine)
Lemon Pound Cake with Buttermilk
1 cup of butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups of all-purpose flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup of buttermilk
Zest of 3 lemons
2 teaspoon lemon extract
2 Tablespoons of lemon juice
1 teaspoon vanilla extract
1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 3 ingredients.
3. Pour batter into a greased and floured 10-inch (16-cup) tube pan.
4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
Glaze:
1 cup powdered sugar
1 to 2 tablespoons lemon juice
