With a cup of coffee in the morning or after a delicious dinner, poundcake has been enjoyed for generations. In fact, the original poundcake recipe dates back to the 1700s. Originally named after the measurements of its ingredients, 1 pound of flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs, this recipe has since transposed into a slightly less dense cake. Though still substantial, it’s now just a bit easier on the waistline.
This poundcake recipe includes a familiar twist: lemon. Lemon gives a lively, complementary boost to the sweetness of desserts, making it a wonderful addition to many sweet dishes. This recipe shows off triple the goodness of lemon flavor: the fragrance of the zest, the tartness of the fresh squeezed juice, and the strong lemony flavor of the extract.
Easily delicious on its own, this poundcake is even more divine when topped with one of your favorite summer fruits hot off the grill. Think stone fruits like nectarines and peaches, or take a tropical turn with pineapple. The possibilities are as endless as your imagination.
Triple Lemon Poundcake Recipe
½ cup butter, room temperature
1 cup sugar
¼ cup brown sugar
2 lemons, zested
2 tbsp fresh lemon juice
½ tsp lemon extract
¼ tsp salt
1.5 tsp baking powder
1.5 cup flour
1/3 cup milk
For the glaze:
¼ cup milk
¼ cup vodka
½ tsp lemon extract
½ cup powdered sugar
- Preheat oven to 325 degrees.
- In a mixer, cream butter and sugars.
- Stop the mixer and add eggs, lemon juice, lemon zest, and lemon extract. Beat on high until smooth.
- Lower mixer speed, and gradually add flour, baking powder and salt. Scrape down the sides and bottom of the bowl. Once well combined, add milk.
- When smooth, place batter in a well-oiled loaf pan and test for doneness with a wooden skewer at 50 minutes. Remove from oven when skewer emerges cleanly.
- Let cool for at least 15 minutes before removing from pan.
- Whisk together milk, vodka, lemon extract and sugar. Spoon over slices of cake just before serving.
- For an amazing treat, serve with grilled summer fruits and a dollop of whipped cream.
Story by Star Laliberte / Recipe and Styling by Keith Recker / Photography by Dave Bryce
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