Lemon Pound Cake
by Nicole A. Taylor
1 hour 30 minutes cooking
My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.
1/4 cup fresh lemon juice (about 1 1/2 lemons)
2 cups powdered sugar
1 tablespoon plus 1 1/2 teaspoons lemon zest (about 2 lemons)
1 1/2 cup unsalted butter (3 sticks), plus 1 tablespoon to coat pan
1 cup cream cheese (8-ounce package)
3 cups granulated sugar
6 large eggs
3 cups all-purpose sifted flour, plus 4 tablespoons to coat pan
1 teaspoon vanilla paste or extract (see note)
1/4 cup lemon juice (about 1 1/2 lemons)
The lemon glaze: Combine lemon juice, sugar, and lemon zest using a whisk. Set aside.
Preheat oven to 325°F. Butter and flour a 9-inch Bundt pan (flour well and shake out excess). Set aside.
Using a stand or hand mixer, cream 1 cup butter and cream cheese. Gradually add sugar and beat until fluffy. Slowly add eggs, one at a time. In stages, incorporate sifted 3 cups flour but do not overbeat.
Add vanilla and lemon juice into mixture (the batter will be thick). Transfer into pan. Cooking time is around 1 hour and 30 minutes. Use the toothpick method to test doneness (place toothpick in center of the cake; if no batter sticks, it means the cake is done).
Transfer to cooling rack and let cool in cake pan. Loosen cake by running a butter knife around edges of the pan. Carefully turn out cake on a cake stand or plate.
Pour glaze over cake and let set for an hour.
Note: Vanilla paste has a thicker consistency, with specks of vanilla and a deeper flavor.