Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27^th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!

Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, I gave samples to family and neighbors, and had to lock the rest away to keep it out of my hands.  It has a tantalizing tart/sweet thing going on ~ an amazing tangy lemon favor with just a little bit of sweetness!  It is the absolute perfect combo of ingredients and 4 days later, it was still as fresh as the first day and then it was gone…  

Lemon Pound Cake                             

Ingredients:

2¾ cups flour

½ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter, softened to room temperature

2½ cups sugar

1 teaspoon vanilla

1 tablespoon grated lemon zest

5 large eggs at room temperature

1 cup sour cream

½ cup fresh lemon juice, from about 4 lemons

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Preheat the oven to 350 degrees.

Prepare a 10-inch Bundt pan with lots of pan spray and sprinkle it with granulated sugar.  (Flour will leave an unattractive residue on the cake.)

To make the cake:

In a medium bowl, combine the flour, baking soda and salt; set aside.

In a large mixing bowl, cream the butter and sugar until they are light and fluffy.

Add vanilla and lemon zest, mix them together.

Add eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl.

Mix sour cream and lemon juice together.

Add flour and sour cream mixture alternately, finishing with the flour.

Spoon batter into prepared pan.

Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.

Lemon Glaze:

½ cup fresh lemon juice, from about 4 lemons

½ cup sugar

¼ cup water

To make the glaze:

Mix all ingredients in a small saucepan and stir.

Cook over low heat without stirring till the sugar dissolves.

Turn heat up to medium and cook mixture until it becomes syrupy.

Don’t overcook it or the syrup will start to turn brown.

When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate.  (Place the plate against the bottom of the pan and turn it over.)

Slowly pour the glaze over the cake and let it cool.

It is the best pound cake EVER and will be on my holiday dinner table!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. 

By the way, I received no compensation for posting this.  It’s just my opinion; it’s a wonderful cookbook with the best pound cake recipe ever.