Friday, November 26, 2010

Lemon Pound Cake a la Joy The Baker


One of Margaret's favs!

8 Oz. Cream Cheese
3/4 C Butter (unsalted)
1 1/2 C Sugar
1 T Lemon zest
1 1/2 t Vanilla
2 T Lemon juice
4 Eggs (room temp)
2 C Flour (sifted)
1 1/2 t Baking powder

Equipment: electric mixer, flour sifter, zester, large mixing bowl, pound cake baking pan (greased and floured)
Bakes at 325 for 60 to 75 minutes
  • Sift the flour and baking powder together
  • Cream butter and cream cheese using an electric mixer
  • Combine the lemon zest and sugar
  • Add the sugar/lemon mixture to the butter/cream cheese mixture; continue creaming
  • Add the lemon juice and vanilla; then begin adding one egg at a time, beating for one minute or so between each addition
  • Slowly add the flour/baking powder after the above is well blended; using a large spoon or spatula, stir in the dry ingredients
  • Pour batter into pound cake pan and bake immediately
The original incarnation of this recipe calls for a blueberry sauce, but since Mom Gregory is a fruit-hater, we opt for chocolate. Any of our chocolate glazes or sauces will do!

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