Lemon Pound Cake

This past week, I was finally able to get into the kitchen and do some baking. Our renovation project is almost complete. We are waiting on hardware and paint, but I can truly see the light at the end of the tunnel. I am so looking forward to sharing the “kitchen reveal” with everyone very soon!  Sneak peek…a little kitchen love!

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Hiding heart rocks, from our travels, in the back splash!
One of my favorite cakes to create is a lemon pound cake. I’ve experimented with many recipes, and I have to admit, this one is my all-time favorite, thus far. Although I do love a very smooth pound cake, this recipe has a bit of a twistโ€ฆcornmeal. I wasn’t sure how the texture would be, but I thought I would give it a shot. I rarely follow a recipe, because I’m always in trying to make additions and/or substitutions.  And once again, I made many tweaks to the foundation recipe and was extremely pleased with the results!

Lemon Cornmeal Pound Cake

Cake

  • 1 1/4 C yellow cornmeal
  • 1 C all purpose flour
  • 1 C unbleached bread flour
  • 1 t salt
  • 1 C (2 sticks) unsalted butter, softened and at room temperature
  • 1 1/2 C granulated sugar
  • 1 C confectioners sugar
  • 1 1/2 t baking powder
  • 5 large eggs, at room temperature
  • 1 C vanilla almond milk
  • 3 T fresh lemon juice
  • 2 T grated lemon zest

Glaze

  • 3/4 C granulated sugar
  • 1/2 C fresh lemon juice

Preheat oven to 350 degrees and lightly grease the pan/s of your choice

Cake: Whisk together the cornmeal, flours and salt.  Cream together the butter, sugars and baking powder until light and fluffy. Add the eggs, one at a time.  Once mixed, slowly add the flour mixture and the milk, alternating each.  Stir in the lemon juice and zest.  Pour batter into the prepared pan/s.

Bake until a knife comes out clean when inserted in the center.  The cake will also pull slightly from the edge.  Bake for 45 minutes to 1 hour, depending on your oven.  Allow this golden goodness to cool for 15 minutes, then turn out onto a cooling rack.  Place a baking sheet or wax paper under the rack.

Glaze: Mix the sugar and lemon juice together.  Heat until sugar is melted.  Brush the mixture over the warm cake.  I like to sprinkle the cake with powdered sugar once cooled.    Enjoy!

 

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Love Yourself…Embrace Yourself…Just Be You…

โ™ฅRoda

 

19 thoughts on “Lemon Pound Cake

  1. I love the idea of using the rocks in the back splash talk about keeping the memories from your travels close to you. ๐Ÿ™‚ The cake looks great. I will definitely give it a try. Thanks for sharing.

    Liked by 1 person

  2. The title itself sold me and although I’m sure the cake is delicious is was your backdrop and hiding heartbrocks from your travels that stole my heart. What a cute idea and always have it right there, front and center to recall those special moments. I’m a huge rockhound lol and I have so many rocks I collected over the years and I might have just found a great idea of what to do with them. Can’t wait to see the kitchen reveal and I already know it will be stunning. Hugs

    Liked by 1 person

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