Lemon Pound Cake

We’re halfway through winter break, so the kids and I are trying to keep busy (and warm!).  The first week of break absolutely flew, with Christmas right in the middle, and I have a feeling this week will go by too fast, too.  It has been nice to shake ourselves of the usual routine in exchange for a quieter start to every day.

Yesterday we trekked out to my parents’ house to spend the day with my mom, grandma, sisters and all the kids.  There are nine little ones now, so there was no peace & quiet yesterday.  But, there were lots of laughs and silly moments.  My mom ordered pizza for lunch, and I brought a simple little lemon pound cake for dessert.  I’ve had the recipe in my files for a loooong time (like, since 2003!), so I was grateful to finally have a reason to make it.

I baked the cake the night before, and shortly after taking it out of the oven I heard the pitter-patter of determined little feet marching down the stairs.  I looked up to see Evie and Mack’s hopeful faces: “What is that yummy smell??

I let them take a sniff before sending them back up to bed.  If we weren’t bringing it for dessert the next day, I gladly would have offered them a warm slice. They had to settle for half a banana each instead!

Pro tip: toast a slice and smear with butter – divine!

Kari’s Lemon Pound Cake (from Gourmet Magazine, August 2003)

For cake

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks unsalted butter, softened

1 cups sugar

4 large eggs

2 tablespoons finely grated lemon zest

For syrup

1/2 cup sugar

1/4 cup fresh lemon juice

1/4 cup water

Preheat oven to 325 degrees. Butter a loaf pan and dust with flour, knocking out excess.

Whisk flour, baking powder and salt in a bowl. Set aside

Beat together butter and sugar with an electric mixer until very pale and fluffy, at least 5 minutes. Add eggs one at a time, beating well after each addition. Beat in zest. Mix in flour at low speed until just combined.

Spoon batter into prepared pan and bake for 60-75 minutes.

Just before cake has finished baking, bring sugar, lemon juice and water to a boil in a small saucepan, stirring until sugar is dissolved. Set aside and keep warm.

Transfer cake to a cooling rack and poke holes all over the top with a skewer.  Brush half of syrup over cake, then turn cake out onto rack and poke holes all over the bottom. Brush bottom and sides with remaining syrup, then turn right side up and cool completely.

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