There's just something about a lemon cake that just seems to epitomize summer. Maybe it's the sunny yellow color. Maybe it's the ripe citrus fruit that permeates the cake. I can't really explain why but for some reason, lemon cake just represents summer for me.
I found this recipe in a Cooks' Illustrated magazine from 2006. (Yes, I reread all of my old cooking magazines - I'm such a cooking nerd.) This pound cake has such a bright, lemon flavor that it is delicious all by itself and even better when accompanied by some fresh summer berries.
Lemon Pound Cake
zest and juice from 3 lemons
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 eggs + 1 yolk
18 Tablespoons butter
2 cups sugar
2-3 Tablespoons lemon juice
1 Tablespoon buttermilk
2 cups powdered sugar
Zest lemons and combine with lemon juice. Let sit for 10-15 minutes.
Whisk together flour, baking powder, baking soda and salt.
Gently whisk eggs and yolk together.
Cream butter and sugar until light and fluffy.
Add half of eggs and beat 15 seconds. Add remaining eggs and beat until combined.
Combine buttermilk and vanilla.
Add lemon mixture.
Add to butter mixture, alternating with flour mixture.
Scrape into greased bundt pan.
Bake 45-50 minutes at 350.
Allow to cool in pan 1 hour. Invert onto a cake circle.
Even though this cake didn't need any more adornment, I decided to add the glaze too.
Whisk together glaze ingredients in a liquid measuring cup.
Drizzle over cooled cake.
Even though we are in the height of our summer here in Atlanta, I realize that some of my blog followers are going through their winter months right now. (Special shout out to my New Zealand followers - Love You guys!) This recipe is especially important for those of you who haven't seen the sun in a while. A bright sun shaped lemon cake might be just what you need to brighten up a cool blustery day.
A little bit of sunshine, coming you way.