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