Triple Lemon Pound Cake

As soon as I found lemon chips on a recent splurge at the Bulk Barn in Toronto I knew I was done for.

Have you ever seen lemon chips? Me neither. (When I say lemon chips I mean like chocolate chips, not potato chips. Lemony potato chips would be gross. Come on.)

So I realized that I haven’t made a lemon pound cake in a long long time… I’ve presented the Blueberries & Cream Pound Cake, oh and the Peanut Butter Cream Cheese Pound Cake– that was rich. But why have I overlooked lemon, especially since The Husband has a thing for it? No reason. Maybe the same reason I haven’t made Chocolate Croissants. (Well, that’s because they are complicated, but you get the point.)

This recipe has three lemon situations happening in it:
1. Lemon juice and zest in the batter
2. Lemon chips speckled throughout the cake
3. Lemon glaze soaked into holes poked into the still-hot-cake (yeah- always a good idea)
My only regret (other than this one when I made mini muffins with this batter) is that I didn’t make a lemon icing for the top of the cake. I wish I had confectioners’ sugar in the house or I’d have poured it all over the top of the cooled cake, and made it a Quadruple Lemon Pound Cake. Next time.

Adapted from food.com’s recipe…

1/2 cup butter, melted

1 cup sugar

2 eggs, well beaten

1 tablespoon lemon juice

1 1/2 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup milk

3/4 cup lemon baking chips*

CLEAR LEMON GLAZE:

1/3 cup fresh lemon juice

1/4 cup sugar
1. Preheat oven to 325º and grease a large loaf pan.
2. In a large bowl, mix together 1 cup sugar and butter. Add eggs and 1 tablespoon of lemon juice; mix well.
3. In a medium bowl, whisk flour, baking powder and salt together.
4. Add flour mixture in 3 increments, alternating with milk in 2 increments (beginning and ending with flour). Mix well. Stir in lemon baking chips.
5. Bake for 1 hour, or until golden brown and a cake tester comes out clean of crumbs.
6. CLEAR LEMON GLAZE: Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick or cake tester to make holes in top of cake and drizzle lemon glaze mixture over the top of the cake when removed from the oven.
7. Allow cake to cool on a wire rack, then gently remove from loaf pan.
Tips:
- Can’t find lemon baking chips? I know, they are elusive. You can order here or go a different route and get baking bits from K.A.F. Of course you can always skip the chips and just serve the cake as is. It will still be glorious.
- Grease your pan really well. Chips can stick to pans. I’m just saying.
- Stir 1 cup of confectioners’ sugar with a tablespoon or so of lemon juice to make a glaze for the top of the cake.
- These freeze well. Wrap tightly, and thaw on the counter or in the fridge. Serve at room temperature.
- Enjoy!
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August 20th, 2014 | More Sweets Please | No Comments | Tags: Cakes, Lemon