Lemon Pound Cake
Let me introduce you to another family favourite of ours. Lemon Pound Cake. Tender, light deliciousness in a bundt pan – what’s not to love?
My early memories of pound cake always involved me adamantly refusing to have any after an especially not-so-tasty slice served by someone or the other at a family gathering. It was greasy and as the name suggests, heavy to eat.
Never again! I swore, that is until I found this gem of a recipe that changed my pound cake aversion. I believe that the secret to making this particular cake so light and fluffy is the buttermilk – I suggest not skipping this ingredient at all. If you don’t have any buttermilk on hand, simply add 1 tablespoon of vinegar to 1 cup of milk and let stand until it curdles.
The recipe also calls for a lemon syrup to top the cake with and, no – it does not overwhelm the cake one bit. It locks in the moisture of the cake and helps it not to dry out. Who wants dry pound cake anyways, right?
The only adjustments I made was to the icing – I used 1 1/3 cups of icing sugar and a little over 2 tablespoons of lemon juice to make the glaze a bit thicker and I didn’t sugar my bundt pan – the recipe calls for quite a bit of sugar and I didn’t think it needed more. We didn’t miss it either – so options for you.
So here we are, my efforts at Once Upon a Thief’s Lemon Pound Cake. Great with a nice hot cup of tea, as a snack and for lunchboxes. Link below for recipe.