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Add some zest to your lemon pound cakes

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Old-fashioned lemon pound cake

TREVOR HAGAN / WINNIPEG FREE PRESS Enlarge Image

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Earlier this month, Lynda Quinn wrote in asking for a recipe for Eaton's "amazing" lemon pound cake from the bakery on the third floor. We're still holding out for that one, but in the meantime, one reader sent in a recipe for what she calls an "old-fashioned lemon pound cake." And I offer another version, moist and dense with sour cream.

This week, Jeanette Johnson from Keewatin, Ont., is wondering if anyone has a tried-and-true recipe for creme brulée, which she tasted on a recent cruise and loved.

Helena is looking for an Icelandic recipe in which a potato dough is filled with savoury ingredients like meat or sauerkraut. Jacquie Pawlyszyn is hoping someone might have a recipe her late aunt used to make for tiny green-tomato pickles in a sweet brine. Dorothee Touzin is looking for a steamed pudding recipe found in a cookbook put out by the Wearever baking and cookware company. And Alice Gamble is hoping for a cracker recipe that used to be on the side of the Red River Cereal box. Her mother used to make it, and Alice remembers the cracker as being simple to make and great for snacks.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Old-fashioned lemon pound cake

125 ml (1/2 cup) butter, softened

250 ml (1 cup) granulated sugar

3 eggs

75 ml (1/3 cup) buttermilk

60 ml (1/4 cup) lemon juice

5 ml (1 tbsp) lemon zest

375 (1 1/2 cups) all-purpose flour

3 ml (3/4 tsp) salt

1 ml (1/4 tsp) baking powder

1 ml (1/4 tsp) baking soda

 

Glaze:

250 ml (1 cup) icing sugar

30-45 ml (2-3 tbsp) lemon juice

Preheat oven to 175 C (350 F). Grease a 20 x 10 cm (8 x 4 inch) loaf pan. In large bowl, mix butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. In small bowl, combine buttermilk, lemon juice and zest. In another bowl, whisk together flour, salt, baking powder and baking soda. Add dry ingredients to butter mixture alternately with wet ingredients, beginning and ending with dry ingredients and being careful not to overbeat. Spoon mixture into prepared pan and bake 45-55 minutes or until cake springs back and is nicely browned. Cool cake on rack, invert onto plate, put right side up and when cooled completely, cover with glaze. (To make glaze: In small bowl, place icing sugar and stir in lemon juice gradually, until mixture is smooth, white and of spreading consistency.)

 

Tester's notes: This pound cake has a fairly light texture and a nice lemony flavour. (If you prefer a more intense lemon, you can add more zest.) When making the glaze, be sure to add the lemon juice gradually, because it goes from spreadable to drippy very quickly.

 

Lemon pound cake

125 ml (1/2 cup) butter, softened

310 ml (1 1/4 cups) granulated sugar

3 eggs

2 ml (1/2 tsp) vanilla

375 ml (1 1/2 cups) all-purpose flour

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) baking soda

15-30 ml (1-2 tbsp) finely grated lemon zest

125 ml (1/2 cup) sour cream

 

Syrup:

125 ml (1/2 cup) granulated sugar

30 ml (2 tbsp) water

30 ml (2 tbsp) lemon juice

 

Preheat oven to 175 C (350 F). Butter and flour a 22 x 12.5 cm (9 x 5 inch) loaf pan. In a large bowl using an electric mixer, beat butter and sugar until light and fluffy, about 4 minutes. Add eggs, beating well after each addition. Add vanilla. In small bowl, whisk together flour, salt, baking soda and lemon zest. Gently add dry ingredients to butter mixture in three batches, alternating with sour cream in two batches. Spoon batter into prepared pan and bake until lightly brown and a tester comes out clean, about 45-55 minutes. Cool cake for 10 minutes, remove from pan and set on a rack over a piece of aluminium foil. Pierce cake all over with thin skewer, then brush with warm lemon syrup.

To make syrup: In a small saucepan, combine sugar, water and lemon juice and stir over low heat until sugar dissolves.

 

Tester's notes: This is a fairly dense, moist cake with a mild lemon flavour in the cake itself. Most of the lemon flavour comes from the syrup. If you prefer a more tart taste, replace some of the water with more lemon juice.

This can be made as a plain loaf or in a pan that makes six one-cup mini-Bundts. (Bake for about 20 minutes.) I brought out my elaborate specialty pan, which always causes a moment of great suspense when I wonder if the cakes will release cleanly. It's also the devil to clean afterwards. But the final effect is attractive.

Republished from the Winnipeg Free Press print edition October 23, 2013 D5

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Updated on Wednesday, October 23, 2013 at 9:07 AM CDT: adds photos

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