Kate’s Kitchen: Lemon Pound Cake

Big news everyone… my dog Otter turned two!

So of course we celebrated with a cake that he can’t even eat. (Am I a horrible parent?) Don’t worry, he got a Sprinkles dog cupcake AND got to chase a squirrel.

I found the original recipe for this lemon pound cake online, but made some “healthy tweaks” so I’d feel a little (like a teeny tiny bit) less guilty eating it. This cake came out perfectly moist, with just the right amount of lemon flavor. I thought my friend Linsey and I were just being really optimistic about how well this cake turned out, but my husband is not a sweets person and he had the biggest piece out of everyone, sooo…

Cake Ingredients

  • 1 3/4 Cups Flour
  • 1 Cup Whole Wheat Flour
  • 1 Tsp. Baking Powder
  • 1 Tsp. Sea Salt
  • 1 1/4 Cups Unsalted Butter
  • 3 Cups Cane Sugar
  • 1/3 Cup Canola Oil
  • Zest from 5 Small Lemons
  • 1/4 Cup Fresh Lemon Juice
  • 1 Tbsp. Vanilla Extract
  • 6 Eggs
  • 1/3 Cup Heavy Whipping Cream

Icing Ingredients

Adjust the ratios here to make the icing thicker or more of a glaze

  • 1 Cup Powdered / Confectioners Sugar
  • 2 Tsp. Vanilla Extract
  • 1/4 Cup Heavy Whipping Cream

Instructions:

  1. Preheat the oven to 350 degrees. Butter and lightly flour a 10-inch bundt pan.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Put that bad boy off to the side.
  3. In a mixer, cream together the butter and sugar until it looks like perfectly fluffy snow — I turned mine on a low speed and let it go for about 5 minutes.
  4. Add oil, lemon zest, lemon juice, and vanilla extract to the mixer.
  5. Beat in the eggs, one at a time, on a low speed.
  6. Gradually mix in the flour mixture until combined. I stopped mine periodically to scrape any unmixed remnants into the center.
  7. Last, fold the whipping cream in, stirring by hand.
  8. Pour the mixture into the bundt pan, spreading things out evenly. Drop the pan from about 5″ above the counter, knocking out any bubbles.
  9. Bake on the middle rack for 50-60 minutes. Because my oven has a mind of its own sometimes, I moved the cake to the bottom rack for the last 10-15 minutes. You can always make sure it’s totally baked by sticking a toothpick in and making sure it comes out batter-free.
  10. Once the cake it out of the oven, allow it to cool for about 15 minutes. Tap the bottom of the pan against the countertop to shake things loose and transfer the cake to a platter.
  11. Mix together the icing ingredients until you’ve reached a consistency you like (obviously taste test here) and poor the icing evenly over the top of the cake. I topped mine off with powdered sugar because why not?
  12. Cut and serve!

Alright, alright… onto the pictures.

_A8A5425

_A8A5487

_A8A5428

_A8A5432

_A8A5438

_A8A5450

 _A8A5458

_A8A5457

_A8A5476

_A8A5475

_A8A5473

If you’re a small family like us, you’ll undoubtedly have leftovers. This cake freezes like a dream if you want to slowly devour it… or you can just POUND IT DOWN. Get it??

For now I must be going. Talk soon, friends!

Kate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s