Lemony Pound Cake
My sister is a full-fledged chocolate hater.
Though I don’t always understand how she could dislike such a delicious treat, I do sometimes try to cater to her wishes and bake things that aren’t chocolate.
So, when she came to me a couple days ago, requesting a pound cake be made, I jumped to the task.
There was only one problem: I didn’t want a typical pound cake. You know, the ones with a pound of every ingredient. Instead, I was hoping to find a recipe that was slightly scaled down. I stumbled upon this one from epicurious (I would link it, but I don’t have the web address, just a printed copy).
Lemon Pound Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup milk
It’s good, there’s no doubt about that.
The lemon zest adds a refreshing zing while the butter gives you a rich flavor while not being too heavy.
The chocolate hater gives it a thumbs up too, by the way.
I think this recipe would be great on a warm day. In my opinion there’s absolutely nothing better than sitting outside in the sun, eating cake.
Especially an amazingly good lemony pound cake.
C’mon, who’s with me?