Thursday, May 5, 2016

Lemon Pound Cake

Luke loooooooves lemon.  LOVES it!  I screenshotted this recipe a long time ago and this week, as I was cleaning pictures off of my phone I came across the recipe and decided to give it a try.  Y'all.  I'm so glad I tried it because look....


... lemony perfection!  I was a little bit nervous because this was my first time making a pound cake, but it was so easy!

Here's what you'll need...
(I put a full list of ingredients and instructions at the end of the post)


Before we get into the recipe, HOW THE HECK DID I NOT KNOW ABOUT BAKING SPRAY?!?!?!  I've always used PAM, but didn't realize there was a difference between cooking spray and baking spray.  The baking spray has flour in it!
 

First, combine 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt in a bowl and mix well.


For the next step, the butter has to be softened.  Mine wasn't soft so I did a little trick...

Cut the butter up on a plate, fill bowl with hot water (then pour it out and dry the bowl)...


Put the hot bowl over the butter (my plate was a little curved so I wrapped a towel around it to keep the heat in). 


While the butter was softening I zested two lemons (yes... I need a zester so I can stop using my cheese grater. hahaha) and squeezed them (and then a third).




After the butter was soft, cream it together with 2 cups of sugar.


Beat in the three eggs one at a time and then mix in 1/2 cup sour cream, 4 tablespoons lemon juice, 1 teaspoon vanilla and the zest of two lemons.





Mix half of the flour mixture into the butter mixture.  Mix in the buttermilk and then add in the remaining flour mixture.  Mix just until the flour disappears.  



I didn't take anymore pictures (ooops!), but the batter was REALLY thick!  So thick that I was skeptical about it. hahaha

I baked it at 325 for 70 minutes and it came out perfectly golden brown.

While the cake started cooling I made the glaze.

Cream 1/4 cup of softened butter and then add in 1 1/2 cups powdered sugar and 3 tablespoons of lemon juice (room temperature).  Beat until it's creamy and smooth.



I spooned about 1/2 of the glaze over the warm cake so it all soaks in...


... and then when the cake was completely cool I put the rest of the glaze in a ziplock bag, cut the corner off and piped it over the cake.







What You'll Need..

For Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup sour cream
4 tablespoons lemon juice
zest of 2 lemons
1/2 cup buttermilk
1 teaspoon vanilla

For Glaze:
1/4 cup butter, softened 
1 1/2 cups powdered sugar
3 tablespoons lemon juice

What You'll Do
1) Preheat your oven to 325 degrees

2) Sift the flour, salt and baking powder together.
3) In another bowl, cream together the butter and sugar, beat in the eggs one at a time and then mix in the sour cream, lemon juice (I squeezed mine from the lemons that I used for zest), vanilla and lemon zest.

3) Mix half of the flour mixture into the butter mixture.  Mix in the buttermilk and then add in the remaining flour mixture.  Mix just until the flour disappears.  Pour the batter into a bundt ban that has been generously sprayed with baking spray.

4) Bake for 60-70 minutes at 325 degrees (or until a knife inserted in the corner of the cake comes out clean). 

5) Allow the cake to cool for 5 minutes.  Turn the cake over onto a platter and spread half of the glaze over the warm cake so that the glaze can soak into the cake.

6) Let the cake cool completely and drizzle the remaining glaze over the cake.

To make the Glaze
1) Cream 1/4 cup of softened butter and slowly add 1 1/2 cups powdered sugar and 3 tablespoons lemon juice.  Beat well until the glaze is creamy smooth.


Enjoy, friends!!!

50 comments:

  1. You did such a good job with that icing! I'm sure this is even better than it looks!

    ReplyDelete
    Replies
    1. Thanks, girl! My classy ziplock method is pretty tried and true :)

      Delete
  2. Looks delish. I'm glad I'm not the only one who uses my cheese grater for fruit. ;)

    ReplyDelete
    Replies
    1. Right?!?! AS long as you're not using them in the same recipe it seems to be fine :)

      Delete
    2. I totally use my box grater to zest too - it's the efficient thing to do, is what I tell myself. ;)

      Delete
  3. Can't wait to try this! Thanks for sharing, been dreaming about it since you posted on snap😏

    ReplyDelete
  4. Replies
    1. You'll have to eat it off a paper pirate plate :) hahaha

      Delete
  5. This cake looks amazing! You need a cooking blog :) Your recipes are always big hits here at my house! I think your crockpot lasagne has been made at least a dozen times since you posted it!

    ReplyDelete
    Replies
    1. Oh, girl! That is so sweet! That crockpot lasagna is one of my favorites, too!

      Delete
  6. Love that you take pictures as you're making the recipes. Making this for Mother's Day this weekend! Thanks for sharing! :) Oh, and I also use my cheese grater for lemon zesting.

    ReplyDelete
    Replies
    1. YAY! It's a pain in the butt so I'm glad it's helpful :) I'm a visual learner and it's so much easier for me when recipes have pictures, so I figure I need to return the favor. hahaha

      Delete
  7. YUM!! I love lemon and pound cake so this is a must try!

    ReplyDelete
  8. love your blog, SO HAPPY for your move, cant wait to try that lemon cake! looks delicious!!! happy Thursday!

    ReplyDelete
  9. I love lemon!!! Have to try this and now I want a piece for breakfast.

    ReplyDelete
    Replies
    1. It could totally count as a breakfast food... AND a fruit :)

      Delete
  10. Wow, this looks amazing. Cool trick about the butter - never would've thought of that!

    ReplyDelete
  11. Now, this is a recipe I can get behind!

    ReplyDelete
  12. I LOVE lemon. LOVVVVVVVE it!!! We had lemon for the topper of our wedding cake :) I will need to try this ASAP....maybe for a Mother's Day dessert for my Mom....How long total did it take you?
    ~ LOTL
    Loveonthelakeblog.blogspot.com

    ReplyDelete
    Replies
    1. It didn't take me long... and I was probably slower because I was taking pictures. Maybe 20 mins to put together and then 70 minutes to bake... then time to cool and ice. Maybe make it a day ahead of time?

      Delete
  13. Definitely pinning this so I can try it later. I love lemon!

    ReplyDelete
    Replies
    1. YAY! Can't wait to hear how it works for you!

      Delete
  14. Looks absolutely delish!! And loved watching it all unfold on your snapchat.. So fun!

    ReplyDelete
    Replies
    1. Thanks!!! Snapchat is so weird to me since there's really no feedback... so I'm glad you're liking it!

      Delete
  15. Yum! I agree - I saw it on snapchat and was hooked! I love how interactive you are with all of us!

    ReplyDelete
    Replies
    1. Thank you! Snapchat is too much fun :) hahaha

      Delete
  16. Looks amazing and professionally done. Yum!

    ReplyDelete
    Replies
    1. HARDLY! But thank you for the sweet compliment!

      Delete
  17. this is looks absolutely DEEEEEELISH!! I cannot wait to try it.
    Lesley McFarland
    www.kltfmaily.blogspot.com

    ReplyDelete
  18. Love how you put the ingredients and instructions at the end of the post!!! love that your recipes are such "real, American comfort food" !!!

    ReplyDelete
  19. YES! This was the post I was waiting for! SO excited to try it. Your snaps and these pictures make it look and sound so good!

    ReplyDelete
  20. Anytime a recipe calls for buttermilk I know it will be good. Buttermilk send so many cake recipes over the top. My favorite carrot cake recipe calls for buttermilk and it's divine. This one I will definitely be trying!

    ReplyDelete
  21. I am positively drooling! And I never thought to use my cheese grater as a zester--what a great idea!

    ReplyDelete
  22. Yummy!! You blew my mind with the BAKING spray and the softening butter tip. How did I not know about those two things!?!? Headed to buy some baking spray ASAP. I love that you are baking in the midst of packing up your entire life and moving. You're mind kind of gal :)

    ReplyDelete
  23. This is in our oven now! Kids and I made it together after church ; I see this being an annual tradition. The batter tastes yummy & we are all staring into the oven with anticipation;-)

    ReplyDelete