Lemon Pound Cake

Signature cracked top of any pound cake.
Had 4 egg yolks leftover from the meringue I made yesterday. Of course they have to be used! My first idea was pasta but then how often do you have 4 egg yolks at your disposal to use however which way you choose?! Lemon pound cake it is.


Fresh lemonade is so refreshing!
I’ll admit my guilty pleasure. I like the ready-made (Farmer’s Market) pound cakes you get from grocery stores…there. I know, it’s horrible! But heated up, with a glass of milk, it’s so good and “wholesome”!!

Perhaps by making my own, I’m semi-righting my wrong? Maybe. 


Adding the final touch to the pound cake: finely grated lemon zest.

Lemon Pound Cake
Makes one loaf.
6 tbsp     butter                        ⅛ tsp  salt        
⅔ cup     granulated sugar      ⅓ cup     milk
4             egg yolks                   2 tsp   finely grated lemon zest
1¼ cups flour                           2 tsp   freshly squeezed lemon juice
1½ tsp    baking powder           ½ tsp  vanilla extract

  1. Preheat oven to 350oF.
  2. Cream butter and sugar.
  3. Beat in egg yolks one at a time.
  4. Sift flour, baking powder and salt.
  5. Add to egg yolk mixture.
  6. Blend in milk, lemon zest, and lemon juice.
  7. Pour into lightly greased loaf pan.
  8. Bake 45-50 min until toothpick inserted into centre comes out clean.
  9. Cool. Serve.

Ready for the oven!
The pound cake turned out alright, not as moist as I wanted it to be (I’m notorious for skimping on butter). 

I know butter's a staple to keep in the house, but up until recently, our family’s never had butter on hand, just margarine. Now, I buy 2 sticks of butter at a time so I feel less guilty when the recipe calls for ½ a cup of it.

I'd make this pound cake again, but might tweak the butter and/or milk content slightly.

Cake has cooled down enough to be sliced.

3.5 out of 5 NOMs