It’s Wednesday again and that means it’s time for a cake recipe!
I do love cake.
I realized as I was putting this lovely pound cake in the oven how big a challenge this truly is. Have you ever tried baking a cake at high altitude?
It’s not easy.
They rise to fast and then sink. So with each new cake recipe comes a new challenge of keeping it from sinking. Every cake recipe is different, but for the most part, it works to add extra liquid and drop the oven temperature.
Pound cake is one I have never tried to make at all and it’s a heavier sort of cake so I was pretty nervous.
But it turned out beautifully.
No sinking.
It was very buttery and had this sort of crispy, crunch to the exterior that is just to die for. I imagine now that the remains have been sitting covered all night, the crispiness is likely gone but I am sure it still tastes amazing.
I just love pound cake.
So nice with a cup of tea, or on it’s own. Or with vanilla ice cream.
Either way, it is a lovely cake to eat and this recipe delivers.
If you wanted you could very well use a lemon curd for the sauce, I am obsessed with lemon curd. This sauce delivers a nice flavor and texture though and is easier to make and of course doesn’t require all the eggs. Well, there is always the store bought option but I prefer freshly homemade.
FOR THE CAKE- 2 cups sifted all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, softened
- 2 teaspoons lemon zest
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup plus 2 tablespoons granulated sugar
- 4 eggs, beaten
FOR THE LEMON SAUCE - 1 cup sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups water
- 6 tablespoons lemon juice
- 2 tablespoons lemon zest
- ¼ cup butter
- TO MAKE THE CAKE
- Preheat the oven to 325˚. Prepare a 9x9x2" loaf pan by smearing the inside with butter and then coating with flour, tapping out the excess flour. Set aside.
- Then sift together the flour, baking powder and salt and set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter, vanilla extract and sugar until fluffy, about 3 minutes on high.
- Lower the speed to low and pour in the eggs, beating only until smooth.
- Next add the flour mixture and beat until smooth.
- Pour into prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about an hour and 10 minutes.
- Allow to cool in the pan about 10 minutes, then run a knife around the edge and carefully invert the cake over a wire rack to remove. Cool completely before serving.
TO MAKE THE LEMON SAUCE - In a medium sauce pan, whisk together the sugar, cornstarch and salt.
- Turn to medium high heat and slowly add the water.
- Bring to a boil and then reduce heat to low and simmer, whisking the whole time, until thick and bubbly.
- Remove from heat and allow to cool a couple minutes, then add the lemon juice, zest and butter. Stir until butter is melted in and set aside until ready to use.
TO SERVE - Place a slice on a serving plate and top with a spoonful of the sauce.
#vintagepoundcakewithlemonsauce #poundcakerecipe #poundcakewithlemonsauce
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