Thank you to Limoneira for sponsoring this post. All opinions expressed are my own.
This rich, buttery pound cake is bursting with the fresh flavors of California lemons! Enjoy a slice in the early morning hours with coffee or as an after dinner delight with tea.
At the beginning of each summer, there’s an undeniably ‘youthful invincibility’ cloaked about the start of the season. The trees, once gnarled and ghostly, are reanimated by the overlong days, pollen hangs thick upon the air, and the clamor of birds breaks the nightly silence with each new sunrise. Life in all its terrestrial forms, so abundant and vibrant, seems once again unconquerable in its majesty. And yet, like all ‘youthful invincibility, ‘the passage of time has waned upon it.
Many have expertly stylized the concept of ‘autumn in New York,’ and I will not attempt to add my own ineffective musings to that venerable list. However, I will say that standing at the precipice of summer’s end, one can hardly escape the surreal and humanistic mysteries it presents. Even should we obtain immortality, as a very wise man once remarked, we are each of us born into a losing struggle, and there is no better metaphor for that than the dimming, and eventual fall, of the leaves.
As the emerald hue of summer fades to grey, and its frenetic pace wearies into the drudgery of yet another New York winter, it becomes hard not to feel cheated in some way, as though the days of my summer were cut short by the malevolent intervention of some unseen being. Little by little, the mornings darken until I waken each day still within the grasp of night, and little by little the sweet song of the summer birds fade until the morning darkness is rendered still by winter’s familiar silence.
Priding myself on my stubbornness, I decided to make one final, and perfectly ‘summery’ recipe. Yet, in the end, I couldn’t help infusing it with all of the sweet hardiness of a winter cake.
This Classic Lemon Pound Cake is a perfect representation of the change in seasons. It’s a comforting dessert, rich and buttery, yet it’s bursting with the lingering days of summer with the vibrant zest of lemon.
Limoneira was kind enough to gift Living the Gourmet a beautiful box of their finest California lemons last month, which we enjoyed to the fullest.
August celebrated National Lemon Day but with the holidays quickly approaching we have some more special days to look forward to, such as Lemon Crème Pie Day (November 29) and Lemon Cupcake Day (December 15).
Check out our Instagram to see all the lemon treats we’ve been making for more recipe ideas and inspiration.
This moist, dense cake is made with a sugar crust and then finished off with a simple lemon syrup.
If you so desire, you can serve with a dollop of fresh whipped cream, though I think it’s perfect with just a cup of tea.
Classic Lemon Pound Cake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8-10 1x
- Category: Dessert
- 6 eggs – separated
- 3 ½ sticks of butter – 28 tbs. – softened
- 2 cups sugar
- 3 cups flour
- 1 ½ tsp. baking powder
- 2 tsps. Fresh lemon juice
- ¼ tsp. salt
- 10 – Inch tube pan
- ¼ cup fresh lemon juice
- ¼ cup sugar
- Preheat oven 350 degrees:
- Thoroughly grease the tube pan; then lightly coat the pan with flour.
- Separate the eggs letting the egg whites fall into a large mixing bowl; place the egg yolks into a smaller bowl.
- Cut the butter into cubes and place in another large mixing bowl. Using a wooden spoon press the butter chunks against the side of the bowl until a very soft and smooth consistency is reached.
- Mix the sugar into the butter a little at a time and stir until the mixture is a smooth and very creamy.
- Beat the egg yolks well; then stir the yolks into the butter mixture along with the lemon juice.
- Place a sifter on a medium size mixing bowl and sift the flour, baking powder and salt together.
- Add the flour mixture to the butter mixture a little at a time, while stirring until a smooth consistency is achieved.
- Using an electric mixture beat the egg whites until stiff peaks are achieved.
- Gently, stir the egg whites into the batter, a ¼ of a cup at a time, until they are incorporated into the batter.
- Spoon the batter into the prepared baking pan and sprinkle generously with sugar.
- Bake at 350 degrees F. for 35 minutes.
- Then reduce the heat to 325 F. degrees and bake for another 25 minutes.
- Using a toothpick gently place holes over the top of the cake.
- Spoon the syrup over the top of the cake.
For the Lemon Syrup:
- Combine the lemon juice and sugar and stir.
Learn how the world of citrus can make your world healthier, happier and brighter with Limoneira!
Enjoy with Love!