Lemon Loaf Pound Cake

So, I have had an obsession with pound cake ever since I was little. Every year we would go to my Aunt Marina's house in Long Beach, Indiana for her famous Fourth of July party. She lived in a beach front house, so all you had to do was walk up a dune in her backyard and you were at the beach. But, in order to get there you had to walk passed the BBQ and the massive table of food sitting on top of the red, white and blue table cloth. Every year there was a pound cake on that table. I don't know who made it or where it came from. But, I waited for this pound cake all year long. And I ate a lot of it before and after the beach, before and after dinner... Hell, I probably ate the entire cake, no one really knows!


So ever since I started baking I have been obsessed with pound cakes, and I'm constantly making new ones. This Lemon Loaf is essentially a lemon pound cake with glaze and lemon zest. I usually make pound cakes in a bundt pan, as that's how the one at Aunt Marina's house was always baked. But, baking them in a loaf pan is super easy, and it does't make as large of a cake (if you don't want or need a lot of cake, or if you're trying to stop yourself from eating an entire cake such as myself). At least I'm only eating an entire loaf cake now. It's perfect for Spring or Summer. You can wrap it up and take it to the beach, to work or anywhere. 







Lemon Loaf Pound Cake

Makes 9 x 5-inch Loaf


Batter

1 stick (113 grams) organic salted butter, softened

340 grams (1 1/2 cups) organic cane sugar

1 tablespoon organic lemon flavor (like Frontier Co-Op)

3 organic large eggs

212 grams (1 1/2 cups) all natural cake flour

1/4 teaspoon fine sea salt

1/2 cup organic milk


Glaze

142 grams (1 cup) organic powdered sugar, sifted

2 tablespoons organic milk

zest of one organic lemon


Method


Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and let it fold over the sides for easy removal.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar, and lemon flavor. Add in the eggs and milk and mix on low until combined. Scrape down the side of the bowl and mix again until combined.


In a separate bowl, mix together the cake flour and sea salt. Add to the butter mixture and mix on low until combined, scrape down the sides of the bowl and mix again until the batter is smooth.


Grease and flour the pan and pour batter in. Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean.


To make the glaze: In a medium mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. You can add more milk depending on the consistency you like. I prefer my glazes to be somewhat thick versus runny, but some people like less of a glaze and if you prefer that you can add a little more milk to make it runnier.


Top with lemon zest (optional).


Store in a cake dome for up to 3 days.


Gluten Free – Replace the flour with 184 grams (1 cup plus 3 tablespoons) organic gluten free flour blend plus 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour.


High Altitude – Bake at 350°F for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean.

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