In a family of chocolate lovers, this simple lemon cake was still very appreciated.
After eating our first family dinner outside this summer, a lemon-glazed pound cake was a perfect dessert. Everyone enjoyed it and only two pieces of the second cake were left over!
Ingredients for the Cake:
14 tablespoons butter
3 ounces cream cheese
1/2 teaspoon salt
1-1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon oil, or 1 tablespoon lemon zest
1-3/4 cups unbleached all-purpose flour
5 large eggs
Ingredients for the Glaze:
1/4 cup fresh lemon juice
1/2 cup sugar
Preheat the oven to 350 degrees and grease two 8-1/2 x 4-1/2 loaf pans or a 9 to 10 cup tube or bundt-style pan.
In medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, baking powder, vanilla, lemon, and flour and beat for 5 minutes; the batter will be stiff.
Add 1 egg, beating until well combined. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pans.
Bake the cake for 55 to 60 minutes for the tube or bundt-style pans, or 35 to 40 minutes for the two loaf pans, or until a cake tester inserted into the center comes out clean.
Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar has dissolved; don't let the mixture boil.
Remove the cake from the oven and let it cool for 10 minutes in the pan. Turn it out onto a wire rake or a serving platter. Poke the top all over with a toothpick and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Let the cake cool for several hours before slicing.
We used lemon zest instead of lemon oil. (I zested my thumb by accident -- ouch!)
We sprinkled confectioners' sugar over the cake just before serving.
Chilled blueberries were served on the side.