Lemon Pound Cake

Tilt your head 90 degrees to the right for this one!

9 eggs do not fit well in our bungalow. Its a little grey house, with squealing floorboards and heavy sash windows that do not meet fire regulations. We have trouble fitting the Christmas Tree in the living room because our ceilings are less than 7ft high in some spots, and unsuspecting guests are often injured by the standing chandelier. Everything works because of the unspoken rules: duck your head when you get up from the couch, body-check the door or it won’t close, and if you put it in the back of the fridge it will likely grow mould. Considering this, and pondering the pros and cons of a recipe that uses an entire brick of butter, I concluded that if I were to make Lemon Pound Cake in its original proportions, it would certainly end up in the back of the fridge.

The rear shelf is reserved for congealed Kraft Dinner and silken tofu alfredo; the side effects of exams, extra curricular activities and various kitchen disasters. Never Lemon Pound Cake. But the allure of a  rich, moist, citrus flavoured cake was too great, and my willpower has never been very strong anyways. So amounts were halved, a ten inch tube pan became an 8 and 1/2 inch spring form, and for some strange reason I decided to triple the amount of lemon. The results were lovely paired with Cake Boss Vanilla Frosting. 9 eggs and a pound of butter may be too big for our house, but I assure you this Lemon Pound Cake fits quite comfortably.

Luscious Lemony Pound Cake: adapted, barely, from Sylvia’s Family Soul Food Cookbook

Notes: twice sifted all purpose flour can be substituted for cake flour. 1/4 cup self rising flour is equal to 1/4 cup all purpose flour plus 1/4 tsp baking powder and 1 pinch salt. This recipe has been halved from its original.

1 1/2 cups cake flour

1/4 cup self rising flour

1 3/4 cups sugar

1 cup butter

4 eggs

3/4 cups sour cream

1 tablespoon lemon juice

Preheat the oven to 300F. Grease and flour an 8-9 inch cake pan. In a medium bowl, mix together both flours, set aside. In a large bowl cream together the sugar and the butter. One at a time, beat in the eggs. Add the flour mixture in two parts, alternating with the sour cream. Stir in the lemon juice. Beat very well, about 3 minutes.

Spoon the batter into the pan. Bake on the centre rack for 1 hour and 45 minutes, being sure to check early. The cake is done when a toothpick inserted in the middle comes out clean. Flip onto a rack (or pop off the spring form) until cool.

Can be eaten plain, with ice cream or with Vanilla Frosting.

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