I consider it an absolute blessing that I get to do what I love to do and make a lil pocket change at the same time. As a fitness professional I’ve met some truly awesome women and most have become very good friends. That’s another reason that our soiree’s have been so much fun. One of the ladies also celebrated a birthday last weekend, and what’s a birthday without a cake? She requested a lemon pound cake and I was more than happy to whip one up. The recipe I used was from Land O Lakes and it was only the second time I’d made it. Being my best and worst critic I have to admit that it didn’t turn out as well as the first time I made it. The texture was a bit coarser (is that a word?) but if anyone noticed they surely didn’t say anything. Maybe it was all the wine!! My youngest daughter and I have a thing about pound cakes, we like them nuked for about 20 seconds. A slightly warmed pound cake is close to nirvana and any texture issues are null and void. I literally soaked this bad boy in a pucker me up light lemon glaze. After it sat in it’s own juices overnight I re-glazed it with a thicker but just as pucker-y (again I ask is that a word?) lemon glaze.
Golden Lemon Pound Cake – Land O Lakes
2 cups sugar
1 cup butter, softened
3 cups all purpose flour, sifted
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk, or soured milk
1 TBS freshly grated lemon peel
1 TBS fresh lemon juice
1 ¼ cups powdered sugar
2 tsp lemon juice
1-2 TBS milk
3 cups powdered sugar
2 TBS lemon juice
½ tsp vanilla
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan; set aside. Combine sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed. Spread batter into prepared pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Poke holes all over cake with a fork and brush on thin glaze.
For thin glaze: Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Brush on warm cake. Let cake sit overnight and then drizzle with thick glaze. Mix all ingredients for thick glaze and drizzle over cake. I used a squirt bottle for the final glaze and it was super easy and not messy at all. Let the Yuminess begin!