My Drew loves Starbucks lemon pound cake. And if you've tasted it, you probably love it, too. It's moist, lemony, and just melts in your mouth. Not too rich - and perfect with a strong cup of
I have a lemon cake recipe from Ina Garten, which is pretty good, but I knew that I needed to go for a pound cake recipe for this one. So, I turned to my The Best Recipe Cookbook (I couldn't live without it!) and found a good basic recipe for pound cake, then tweaked it a bit by adding lemon rind and lemon extract. Then, of course, who could resist adding that yummy thick and lemony-tart white frosting to the top. That's pretty much the main reason to eat the cake to begin with, right?
So, I think I did OK. It certainly was delicious. I would know, as I ate a piece for dinner (can you tell Rich wasn't home?). I guess the true test will be when Drew tastes it tomorrow. Hopefully he'll give me two thumbs up!
You can make this in your 9 x 5 loaf pan, but I made mine in mini loaf pans - the perfect size for giving to Drew to munch on in his dorm. And, that way there are always a few extra loaves that he can pass onto his Waldock buddies. I score big time with them when I send goodies!
Lemon Pound cake
1 cup butter, softened
1 1/3 cups granulated sugar
3 egg yolks, room temp
3 eggs, room temp
1 ½ tsp. lemon extract
1 ½ tsp. fresh lemon juice
Zest of three lemons
½ tsp. salt
1 ½ cups cake flour
In electric mixer, beat softened butter and sugar for 4 minutes on medium speed. Add egg yolks, eggs, lemon extract, lemon juice, zest, and salt. Beat well.
Remove mixer bowl and slowly fold in the cake flour, a little at a time.
Pour batter into a greased 9 x 5 loaf pan or 3 mini loaf pans. Bake at 325 degrees for 70-80 minutes (for 9 x 5) or 40-50 minutes (for mini loaves). Cool 15 minutes, turn loaves out to cool. When almost cool, frost with glaze.
2 cups powdered sugar
3 Tbsp. fresh lemon juice
Beat together in mixer until smooth and creamy.