“Lemon Butter” is hands-down my favorite sauce for fish dishes- and, surprise surprise, it translates exceedingly well in a cake! From light-as-air loaves, to ones filled with poppyseed, I have a nice collection of lemon pound cake recipes. Here’s a particularly good one:
Lemon Butter Cake Recipe
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temp.
1 cup granulated white sugar, PLUS 1/3 cup
4 large eggs
2 teaspoons pure vanilla extract
1/4 cup freshly squeezed lemon juice, PLUS 1/3 cup
Preheat your oven to 350F. Grease & flour (or spray and line with parchment paper!) a 6-cup loaf pan.
In a medium-sized bowl, blend flour, baking powder and salt together with a whisk.
In the bowl of your stand (or hand) mixer, cream butter. Add 1 cup sugar, and cream until light and fluffy. Turn mixer down to the lowest speed, and add eggs one at a time. Add vanilla.
Add the dry ingredients (flour, etc.) and 1/4 cup lemon juice to the mixer in alternate batches, starting and ending with the dry mixture. Mix until JUST incorporated.
Pour into pan, and bake for about 30-45 minutes.
While it’s baking, make your glaze: in a small bowl, stir together the 1/3 cup sugar and 1/3 cup lemon juice until the sugar is dissolved.
Once your cake is ready, put on a cooling rack, and begin pouring the glaze over the cake while it’s still hot. You might want to poke holes in the cake with a skewer.
Let cool completely… and enjoy.