Seriously. A former big fan of “Just eat whatever you want and keep portions in check,” I’ve recently started paying more attention to what I eat and making healthy recipes. You know the drill – lots of veggies and fruit, whole grains, minimizing white flour and sugar.
I’ll tell you all about it, and what prompted this change, in a future post. For now, let’s just say that this cake is a guilty pleasure – a high-sugar, high-fat exception to my new way of eating. It is so moist, so rich and good, and has such a pleasant lemony flavor that melts in your mouth, that each time I allow myself a slice, I sigh and remind myself that “you only live once” and that “being good 80 percent of the time is the goal.”
It all started with the abundance of lemons and oranges that our trees have been giving us this winter. I love eating oranges, and have enjoyed the healthy, low-sugar lemon muffins that I made the other day, but when I looked for more lemon-containing recipes, I found this one, and from the first glance it was obvious that I was going to make it, as is, butter and sugar and all, with no attempts whatsoever at making a healthified version.
So here goes – a sweet, moist, buttery pound cake, flavored with a hint of lemon. Really amazing with a cup of strong, bitter coffee to balance out the sweetness of the cake.
Lemon Pound Cake
Adapted from The Best Recipe Cookbook
Makes one loaf cake, or 10 slices, about 400 calories per slice (don’t make me list the fat and sugar content, I really don’t want to know!)
2 sticks unsalted butter, softened
1 + 1/3 cups sugar
3 large eggs + 3 large egg yolks + juice from half a large lemon (1 tablespoon), all mixed together
½ teaspoon salt
Zest of 3 large lemons
1.5 cups minus 2 TBS all purpose flour (recipe calls for cake flour which I didn’t have, and the Internet has advised me to use all purpose flour but subtract 2 TBS. It worked).
1. Preheat oven to 325 degrees F. Grease a 9 X 5 inch loaf pan and line it with foil. Lightly spray the foil with oil spray.
2. Beat the butter with an electric hand mixer. Gradually add the sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg mixture, the salt and the zest.
3. Gently fold in the flour, a little at a time, with a spatula.
4. Transfer the batter to the pan, smoothing the top with the spatula. Bake about 70 minutes, until a toothpick inserted into the top comes out clean. Allow to set in the pan for a few minutes, then invert onto a plate, and from the plate onto a wire rack. Cool to room temperature, dust with powdered sugar if desired and serve, or slice and freeze. When ready to eat, gently thaw in the microwave.