When we were kids, my Mom used to make this cake a lot during the summer months. It’s delicious chilled and I can remember pulling a slice from the fridge and unwrapping it for a treat – it was always moist and yummy…especially with a glass of cold milk. #poundcake #lemonpoundcake #summerrecipes #childhoodmemories
Sunny Lemon Pound Cake
5 large eggs
3 cups self rising flour*
1 1/2 cups unsalted butter, softened at room temperature (this is 3 sticks)
3 cups granulated sugar
2 Tbs. fresh lemon juice {sometimes I even add a couple drops of lemon oil, if I’m feeling really lemony 🙂 }
1 tsp. fresh lemon zest
3/4 cup carbonated lemon-lime beverage, any brand preferred
Lemon Glaze, recipe below
Preheat oven to 350 degrees F.
Using a stand mixer, beat butter and sugar together 8-10 minutes.
Add eggs, one at a time, beating after each addition.
Beat in flour, lemon juice, and lemon zest; using a spatula, gently fold in lemon-lime soda.
Pour prepared batter into well-greased 12-cup tube pan. (Yes, you may substitute a well-greased bundt pan.)
Bake for 1 hour – 1 hour and 15 min, uncovered, on center oven rack, or until cake is fully set and a toothpick inserted into the center comes out clean.
Remove cake from oven and transfer to wire rack to cool. Let cake rest for 10 minutes, then use a knife to loosen it from the sides of the tube pan, all around, including the sides of the center hole.
Place a serving platter over the top of the cake, then hold them together as you invert the cake from the pan to the platter. Drizzle cake with glaze while still warm. Let cake cool before slicing.
Lemon Glaze
1 cup powdered sugar
2 Tbs. lemon juice
1/2 tsp. lemon zest
1-2 tsp. milk
Pinch of kosher salt
Mix powdered sugar, lemon juice, milk, zest, and salt together in a small mixing bowl until smooth; drizzle over pound cake.
*Make your own self-rising flour by adding 2 tsp. baking powder and 1 tsp. kosher salt to 3 cups of all-purpose flour.
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