Weekend baking: Lemon Pound Cake

annie1992

5 years ago

This was actually a disappointment. I found a recipe that called for 12 egg yolks, and it provided a perfect opportunity to use up some of the many eggs my "girls" provide for me on a daily basis. The recipe had no fat, which I thought a little odd, but hey, all those egg yolks should make up for it, right?

Um, no. The cake has a nice flavor, not too sweet. I added some glaze made of powdered sugar and lemon juice, which added a little more lemon flavor. However, the cake was dry, and kind of fluffy, not dense and moist like I expect a pound cake would be. I think I overbaked it by a few minutes, and that didn't help the texture, but it was pretty, LOL.

What to do? Nothing except use up five more eggs and make Colleen's Lemon Butter, use it to top the slices and add some moisture. It did improve the somewhat crumbly texture and added even more lemon flavor.

I threw the cake recipe away, and silently thanked Colleen again for her Lemon Butter recipe. It's quick, easy and done entirely in the microwave, plus it has only 4 ingredients.

Look at that, two pictures when starting a thread, I'm amazed!

Oh, and thanks again, Colleen. I know LindaC asked about that recipe, so I'll post it in a separate thread to be sure she can find it.

Annie

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Comments (10)

colleenoz
5 years ago
That's a shame about the cake, especially with 12 eggs :-/

I made this one last week to take into work, and it was very popular. Almost no effort to mix up and came out nice and moist. You don't even need a mixer.

I'll be making another one this week for Friday- I bake a birthday cake for each staff member, whatever is their favourite, and this week it's a carrot cake. The staff member who generously supplies me with eggs from her chickens is allergic to carrots and had mentioned that she wasn't fast enough to get to the "yummy" lemon cake and only managed to snaffle one piece, I'll make another lemon cake and take her a large piece to have instead of the birthday cake.

https://thecafesucrefarine.com/french-grandmothers-lemon-yogurt-cake/

My notes- I put the rind of three smallish lemons in as that's what I juiced, and I hate waste ;-)

I baked mine in a large loaf pan and it came out fine

Because it was a deeper cake from being in a loaf pan, I poked holes all over it with a skewer before brushing on the glaze
chloebud
5 years ago
Ugh, Annie...I totally understand the frustration. The cake from Colleen sounds really good. Also, I can vouch for a couple lemon cake recipes from Ina G. The one in this link also calls for yogurt. Gotta say that Lemon Butter looks pretty darn yummy!

https://barefootcontessa.com/recipes/lemon-yogurt-cake
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I think this is it. Lemon Pound Cake Published: March 1, 2002 Makes one 9 by 5-inch cake, serving 8 You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
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Here it is. Lemon Pound Cake Cooks Illustrated / Published: March 1, 2002 INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
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I've been away for a couple days visiting friends with my husband. Now back home, and back to squeezing and freezing lemon juice and making candied peel. I made them bigger this time, and I'm going to try to dip them in semi sweet chocolate. . Tomorrow, lemon cake jars and lemon bars. I'm going to try to jar the lemon bars, too. It would enable me to ship them to friends if it works, which I couldn't do before because they would have been too fragile. I'll post updates. :) . Atheen
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annie1992
Original Author
5 years ago
Colleen, now I have to make something with 12 egg whites! Meringues, perhaps, although Elery says he'll cook them for breakfast and just use them as a "wrap"...

Allergic to carrots? Poor woman, I don't think I could even cook without carrots, onions and celery! That's even before we talk about carrot cake.

Most of my pound cake recipes are baked in loaf pans but this one made so much batter that it didn't all fit in the bundt pan, I think I had about 12 cups of batter. Should have just made a couple of loaf pan cakes and poked some holes.

Annie
annie1992
Original Author
5 years ago
chloe, I think we were posting at the same time!

Annie
chloebud
5 years ago
Annie, I guess so. :-)

BTW, I've only used loaf pans for Ina's Lemon Yogurt Cake but have seen her pour it all into a bundt pan.
annie1992
Original Author
5 years ago
Thanks, Chloe. I've mostly used loaf pans too, but I have a couple of bundt pans and seldom use them, so I thought this would be the perfect opportunity. With just Elery and I, it's nearly impossible to eat an entire bundt cake, so it has to be when someone is coming for dinner.

As for Ina, she's never steered me wrong, so I'm sure a recipe of hers would have to be good!

Annie
colleenoz
5 years ago
You could make friands with the egg whites, that's what I do. Easy peasy and gluten free!
annie1992
Original Author
5 years ago
last modified: 5 years ago
Colleen, I read that really quickly and thought I saw "make friends with the egg whites". I was thinking that I don't know what the heck you are talking about when I re-read. Then I had to go look up "friands", LOL.

Do you think I could bake them in mini-muffin pans? I don't have any kind of small mold or similar.

Annie
colleenoz
5 years ago
I use cupcake pans :-)
annie1992
Original Author
5 years ago
Thanks, Colleen!

Annie

Weekend baking: Lemon Pound Cake

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