I originally began research to make my own lemon pound cake from scratch, for my son, Soldier Cheese. He surprised us all and enlisted in the United States Army during his senior year of high school, so I knew he would be gone after he graduated, to basic training, AIT, and then wherever they posted him. One thing I knew he loved and would miss during his time away? The lemon pound cake at Starbucks. Damn that boy loved his pound cake. Not to knock Starbucks because I love them as much as the next guy, but each peice is a bit pricey, not to mention if you put a piece of the cake on a napkin for a minute then remove it, you will note some grease left on the napkin. This recipe will leave you with a less greasy cake altogether, more cash in your pocket but unfortunately if you make it enough, it may also leave you with more fat on your, well, you know.
So I began research and found a recipe in the Joy of Cooking but it wasn’t quite what I was looking for. I saved it and bent it up but kept looking. Found a couple on the Food Network’s site and tweaked those along with the original one from the Joy of Cooking and it still wasn’t quite right. The overall process took about five different cooking efforts until I got the ingredients quite right to taste like the Starbucks cake. And it is unbelievable. Tart and sweet and light and rich. Just divine. The family didn’t complain at all during the experimentation process and would even ask “when are you trying it again?” I never did package any up to send to Soldier Cheese while away serving our country. But the good news is if I want to, at least I have a good recipe for it. Variation: For Orange Pound Cake, simply substitute all of the lemony ingredients for orange. ie: use orange zest, orange juice, etc.
Lemon Pound Cake
- 6 ounces low-fat lemon yogurt
- 1 cup (2 sticks) butter, unsalted and softened
- 3 cups all-purpose flour
- 2 cups sugar
- 5 large eggs
- zest of 4 lemons, finely grated
- 1/3 cup fresh lemon juice
- 1 & 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups confectioner’s sugar
- about 2-3 Tablespoons lemon juice
How to Make It!
Preheat oven to 350 degrees, with rack in lowest position. Use butter or non-stick spray to grease two 4 & 1/2 x 8 inch loaf pans and dust with flour. In a small bowl, combine yogurt, lemon zest and juice. In a medium bowl, sift together the flour, salt, baking powder and soda.
Cream butter and sugar by hand, in a large bowl, until combined. Add eggs one at a time, mixing well by hand, after each addition. Add flour to the butter and sugar mixture, one third at a time, alternately with the yogurt, mixing by hand. Be careful not to over mix. Pour evenly into loaf pans, smoothing the tops. Cook for 50-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes.
Place cakes on wax paper and poke a few holes in each, with a toothpick, then drizzle with icing. May take 2 coats to cover evenly. Yields 2 cakes
To Make the Icing
Mix the confectioner’s sugar and lemon juice for the glaze. The consistency should be thick enough to coat the back of a spoon.