A Lemon Pound Cake Love Story (Recipe)
My husband and I have never celebrated Valentine's Day. Not once have I received a bouquet of flowers. There have been no chocolates, no diamond tennis bracelets and candlelit dinners just haven't happened.
It's not that we aren't romantic. He sweeps me off my feet regularly. In lieu of what the world tells us we should be doing as a couple, I swoon when he pushes aside the dining room chairs and scrubs the floor. I smile knowingly and our eyes meet when we laugh at the same untold jokes in public. Daily I crawl into bed next to him to steal his body heat during the winter.
Our relationship is one that is sweet and sour, tangy and sassy and full of love every day. Forget Valentine's Day. Instead, a simple and unassuming pound cake with a bit of winter zing and a heaping of berries on any day for your loved one.
Lemon Pound Cake
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups sugar
- 6 eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 cup sour cream
- Berries for topping
Preheat oven to 350º F. Prepare a 16-cup tube pan or two smaller loaf pans by dusting with cake flour. Tap out any excess.
Sift together flour, baking soda and salt into a bowl and set aside. Beat butter until light and fluffy, about 2 minutes in a stand/hand mixer. Slowly add in the sugar and beat for 5 minutes. Add the eggs, one at a time, beating after each addition. Beat in the lemon juice and peel. Stir in the flour mixture. Once it is incorporated, mix in the sour cream.
Pour the batter into the pan and bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for 15 minutes. Slide a knife along the edge of the pan and turn it out onto the wire rack.
Let the cake cool completely, right side up. Store wrapped in aluminum foil up to two days.
Makes 1 pound cake.
Recipe adapted from Epicurious.