The last few weeks I’ve been taking a good hard look at my life. Then, I realized I have everything I could ever need, all right here. Life is interesting. Especially when you add the complexity of kids, household chores, homework and remembering to keep the ones you love, knowing it. And, probably nothing makes me happier than having a loving husband, two great kids and a country kitchen that overlooks horse pasture. Today, I’m whipping up a Lemon Pound Cake and licking the batter. Oh, I shouldn’t be, because I’m trying to eat better. But, we can all eat a slice of cake, right?! Guess I’ll just have to visit the gym one more time this week, so I can eat every crumb of this delicious lemon cake! And that’s okay, because I’m really loving all the Burn classes at Anytime Fitness!
Okay, for this delicious Lemon Pound Cake. Oh this one is a keeper. And I’ve whipped this particular cake up over and over (about 7 times to be exact) just to get the recipe perfect. Give it a try this weekend and let me know how you LOVE it! While you bake it, I’ll be at the barn, riding Lola. It’s been cold, so I’ll be bundling up good before saddling up! But this Yankee farmgirl doesn’t mind a little bit of cold! Happy baking!
Now, before I forget. This lemon cake has pure lemon oil as an ingredient in the recipe. Lemon extract has fillers such as water and alcohol as an ingredient, where as pure lemon oil is nothing more than the extract from lemons. It’s super concentrated, so you only need a very small amount. This is one ingredient you’ll be adding to your pantry permanently. Save yourself time (and aggravation) and order it on Amazon!
Lemon Pound Cake
- 1 1/2 cups 3 sticks unsalted butter, softened
- 2 1/4 cups granulated sugar
- 7 large eggs separated, room temperature
- 3/4 teaspoon cream of tartar
- 1/4 cup lemon juice
- 1/2 cup buttermilk
- 2 teaspoons pure lemon oil
- Zest of one large lemon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 1/2 cups cake flour or all-purpose flour
- Lemon icing:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1-2 tablespoons whole milk
Brush vegetable shortening with a pastry brush into a 12-cup Bundt cake pan. Flour the pan and tap out excess flour. Set aside.
Separate the eggs, carefully. Do not get any egg yolk into the egg whites or they will not whip. Whip the egg whites with the cream of tartar in a clean, grease free bowl. Whip until you have a fairly stiff peak. Set aside.
In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter until light and fluffy. Add the sugar gradually, beating thoroughly. Scrape the sides and bottom of the bowl with a rubber spatula occasionally.
Add the eggs, one at a time. Scrape the bowl again. Add the lemon juice, lemon zest, buttermilk and lemon oil. Combine.
Sift the flour, salt, and baking soda into a bowl. Gently add the dry mixture to the cake batter. Scrape the bowl again, mixing everything thoroughly. You want the cake batter to be smooth.
Gently fold the whipped egg whites into the cake batter.
Bake in a preheated 325 degree oven for about 1 hour 10 minutes. Or until a toothpick when inserted comes out clean.
Remove the cake from the oven and let cool for 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a baking rack. Once cooled, then drizzle with lemon icing.
(to make the icing, simply whisk together the powdered sugar, lemon juice and milk. Add more milk if you want a thinner icing)
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