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For the Love of Lemons!

Lemon has long been on my list of favorite flavors. There is just something about the brightness of a lemon that can make the Sun seem to appear on the dreariest of days.

Over the Christmas/New Year holidays, I opened up my schedule to take a few cake orders. I was off from my full time job, but did not want to spend a lot of time in the kitchen. I ended up making 4 of these cakes in about a week's time. You will want to make this cake! You won't be disappointed!

I had another recipe for a beloved lemon pound cake that I lost. It was hand written somewhere and I can't find it. So I scoured Al Gore's Internet until I found another recipe. I did not taste it before I sent the first order out. I didn't have time. I usually never do this. I got rave reviews for it and breathed a breath of relief. Just based off the pictures, I received 2 more orders. Ok, I can do this!

This isn't the easiest of recipes, but it's not too difficult either. You will need a zester! Don't skimp on the lemon zest! I think my favorite thing about making this was that you melt the butter so you don't have to wait for it to come to room temperature!

I found the recipe from Melissa's Southern Style Kitchen.

Lemon Lovers Pound Cake
Servings: 16 slices
Author: Melissa Sperka

  • 3 cups all purpose flour
  • 1 3.4 oz box instant lemon pudding
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups granulated sugar
  • 1 cup butter melted
  • 1/2 cup vegetable oil
  • 1 Tbsp lemon zest
  • 2 tsp lemon extract
  • 1 tsp pure vanilla
  • 5 large eggs
  • 1 cup of milk

For the creamy lemon glaze:
  • 2 Tbsp lemon juice
  • 1 Tbsp heavy cream
  • 2 tsp lemon zest
  • 1 cup powdered sugar

  • Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
  • Sift together the flour, pudding mix, baking powder and salt, set aside.
  • In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
  • Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
  • Begin to add the sifted dry ingredients alternately with the milk. Mix well.
  • After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
  • Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
  • Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
  • Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
  • Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.

To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
Drizzle over the cooled cake.

Do you see the zest in the glaze? You don't want to skip the zest!

Are you ready to make this cake yet? Just do it! I promise you won't be disappointed! And if you are, well, we will have to find you another recipe!




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