Lemon Pound Cake

 My first memory of baking a cake is with my aunt, she is one patient lady who loved to teach me baking and gave me an opportunity to work with eggs, butter and flour without being a Hitler :) ( like how I am with others now) I have fond memories of baking it on stove top without using an oven. She had a container where she used to place the sand at the base and then add cake batter container on top of it. That's how she made it. That pound cake was "the cake" I absolutely loved. In fact, even on my last visit to India, I had requested for a cake and she lovingly had made it for me! Love her so much for that.

My Son, My Husband and Me - can gobble this Lemon pound Cake straight up in no time and I am not even kidding! We can knock each other out for a slice :) We are a 'Pound Cake' family :):) It is so freakin ADDICTIVE!!!!

I am so so glad that my kid loves this particular pound cake just like how I used to enjoy devouring it. He loves that lemon frosting more than the pound cake itself. It gives a citrusy sweetness coating to the cake which in turn gives a nice kick to the whole bite! I instantly get transported to one of the Starbuck's shops (lol), because that is what I enjoy, a lemon cake more than the coffees and lattes :)


Let us take a look at this Lemon Pound Cake recipe which I am sure you will be saving it in your recipe folder :)


Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/3 cups granulated white sugar
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1  lemon zest grated
• 1 1/2 tsp pure vanilla extract
• 3/4 cup  unsalted butter, at room temperature
• 4 ounces full fat cream cheese, at room temperature
• 3 large eggs, at room temperature

For Lemon Frosting:

• 2 cups confectioners (powdered or icing) sugar
• 3 - 4 tbsp freshly squeezed lemon juice

Preparation:

• Preheat your oven to 350 F (180C). Butter and flour a 9 x 5 x 3 inch loaf pan. 
• In a large bowl, sift the flour with the baking powder, baking soda, and salt.
• In a small bowl rub the lemon zest into the sugar.
• In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy for about 5 minutes. 
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. 
• Add the flour mixture, in two or three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
• Bake for about 60 -65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and place on a wire rack to cool for about 20 -30 minutes. Then remove the cake from the pan to finish cooling before frosting.
• For lemon frosting, place the confectioner sugar in a medium sized bowl. Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze. Add more lemon juice or powdered sugar if needed to get the correct pouring consistency. 
• Slowly pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing. 
• This cake will keep about 3 to 4 days at room temperature or about one week in the refrigerator. Can also be frozen.

You may also enjoy Creamcheese Pound Cake, Red Velvet Cupcakes ...

njoY!! happY bakinG!!

recipe adapted from Joy of Baking site.

CreamCheese Pound Cake

Cream Cheese Pound Cake

Cakes are the best pastries/desserts in the world! I am totally 101% a cake-girl! Put that damn freshly baked cake in front of me and see me in action :) Now if the cake is pastry or not is a whole new topic but I always considered it as a pastry and will continue to do so- doesn't matter if it is or not!

Baking a cake makes you feel better about the world and yourself :) It kind of makes you feel like a real chef! Once you see how perfectly you have baked it, you may actually feel like you have a 'halo' around your head hehe. And when people are compelled to take a second piece of your cake you may just achieve a nirvana lol! [ I know, I went too far <wink> Kidding!!]

Baking is soothing, thanks to the summer vacation and hungry growling stomachs of kids looking for snacks every 2 hours after playing in the hot sun! My kid loves these pound cakes so much. It is a bliss and sheer joy to watch him go Umm Umm "It is so good mommy" and closing his eyes while he devours it!

(BTW, I have a deal with my husband, when I bake it is his responsibility to take care of cleaning the dishes! yes! loads of it :) only then he is promised a second helping of these delicious baked goods!)

Ok let's get back to the cake:) This one was baked on the occasion of my hubby's bday! We both are not very fond of frostings. I like simple dense, soft, hit the spot kind of cakes a lot! Whereas my kid likes frosting, so I do end up making those kinds too. Here cream cheese and orange zest take this pound cake to another level! You will love it, mark my words :)

Let us take a look at the recipe:

Ingredients:

• 3 cups all purpose flour (maida)
• 2 1/2 cups fine sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups butter at room temperature
• 8oz cream-cheese
• 5 large eggs at room temperature
• 1 tsp vanilla essence (or maple syrup)
• 2 tsp orange zest (or lemon zest)
• 1/2 tsp cinnamon powder (optional)

Preparation:

• In a mixing bowl take flour, baking soda and powder, and salt. Mix gently and keep aside.
• In another mixing bowl add butter and cream cheese, whip it with a hand blender till it comes together. (Can use a stand mixer too) 
• Add sugar in 2 parts and whip for good 5 minutes till it is smooth and has a ribbon like consistency. Scrape the sides of the bowl and mix everything.
• Add vanilla essence and orange zest, mix it.  
• Now add flour in 3 parts and mix just until incorporated. 
• Grease a bundt cake vessel with butter and pour the cake batter into it. Smooth the top of the batter with a flat surface spoon. 
• Preheat the oven on 350F (180c) and bake for 60-65 minutes. Check if the cake is done by inserting a butter knife in the center portion, if it comes out clean, your cake is done!!
• Let it cool for 30 minutes before you devour this heavenly melt in the mouth treat! 😀👍🏻

njoY!! happY bakinG!!

Recipe adapted from website: Joy of Baking!