Yesterday I came across this post for “Better Than Starbucks Lemon Pound Cake” from Dozen Flours. I was so excited about this recipe because #1) I love lemon cake #2) this recipe doesn’t use artificial flavoring, and #3) it uses the membranes of lemons! I bookedmarked the site for future use.
Fast forward to today.. this morning my son woke up at 6:30am and when he wakes up, I wake up. The rest of the family was fast asleep and Sunday mornings around here, one expects to wake up to some warm and tasty baked goody. I wasn’t planning on baking this recipe today but when I saw I had sour cream and 2 lemons left.. well how should I put it.. it was on.
Because I can be a little alot ADD especially in the kitchen, I didn’t follow the techniques described on her site. Shame on me. Instead after creaming the butter and sugar I just dumped everything else into my Kitchenaid. I also didn’t cut the lemons like she did. Instead I cut the lemons in half vertically and from there I could see the skin and pull the flesh out by hand. It was a lot easier in my opinion. I halved the recipe with the exception of the baking soda. It made a nice Sunday morning bundt poundcake. I also omitted the lemony glase and opted for a dusting of powdered sugar.
The end result was fantastic. The cake itself was not overly sweet but full of real lemony goodness in each bite. The picture here is not the greatest since I didn’t get a clean cut of the cake, but that’s what happens when you cut into a cake straight from the oven. I did not follow the wait 15 minutes to cool rule. I flipped the cake onto a plate after 5 minutes on the counter and from there I had no self-control this morning.. I just wanted to eat this cake right away. So I apologize in advance for the unclean sliced-cut photo of this wonderful cake. I wasn’t planning on doing a write-up or photo shoot this morning. All I wanted was some coffee and a nice slice of warm lemon pound cake in my slippers and pink bath robe. This picture is what happens when you decide to bust out your camera last minute. But if you decide to bake this, I’m sure you will forgive me and understand my impatience fully. You can find the recipe here.
PS: This is way better than Starbucks… or any other place I have had lemon pound cake.
- cake flour
- baking soda
- unsalted butter, that is completely softened*
- superfine, Baker’s or caster sugar*
- full-fat sour cream, at room temperature
- powdered-sugar*, sifted