Friday, March 30, 2007

Mamaw's Marvelous Lemon Pound Cake

I love this recipe! It is one that I cut out of a magazine and "pasted" it in one of the photo albums where I keep such magazine and newspaper articles I've clipped out to save. (The kind that has a plastic sheet that you can lift up and has a sticky background to hold pictures...or magazine articles!)

The recipe calls for it to be baked in a Bundt pan. However, since I was making it the last time for a dessert buffet, I baked it in the mini Bundt pan that makes six mini cakes. I then cut the little cakes into 1/8ths and drizzled the glaze on the cut pieces. This way, all the cake gets some of the drizzle. (There was enough batter left over to make mini muffins, too!)

The article didn't say what magazine this was from but I think it was either Tea Time or Southern Lady.

Mamaw's Marvelous Lemon Pound Cake

2 sticks butter, room temp
3 cups sugar
5 eggs, room temp
3 cups flour
1/2 teaspoon baking powder
1 cup milk
3 Tablespoons pure lemon extract (I used 1 Tablespoon lemon and 1 Tablespoon vanilla)*

*I think orange extract would taste great, too.

Glaze:
1 cup powdered sugar
4 Tablespoons lemon juice (or milk if you don't have juice)

Cream the butter and sugar, beating very well, recipe says "almost beat to death"! Add eggs, one at a time.

Combine the flour, baking powder and lemon extract in one bowl. (I add the extract to the milk, it works better for me that way.)

Add flour mixture and milk to batter, alternating flour/milk/flour/milk. Do not over mix.

Pour batter into a greased Bundt pan and place in a cold oven. Set the oven to 325 and bake for 1 1/2 hours.

For the six mini Bundt cakes pan, I bake in a preheated 350 oven for 35-40 minutes.

For mini muffins, I baked them in a preheated 350 oven for approx. 20 minutes.

Glaze: Combine the powder sugar and lemon juice (or milk), making it as thick as possible (sometimes I have to add a little more liquid for the right consistency), then apply the glaze to the cake. Let the glaze "set" before serving.

(As I said, if I'm serving it buffet style--already sliced and on a platter--I don't drizzle it on the top of the cake, I drizzle it over the slices.)

6 comments:

Lynn said...

I just tried out this recipe, Brenda. I made about 48 mini muffins instead of doing the Bundt cake. Boy are they tasty! I put some in the freezer in case I have unexpected need for them, but I'm afraid I may not have the will power to leave them in there for long! Thanks so much for sharing.

Brenda@CoffeeTeaBooks said...

I'll have to try making it as mini muffins, too. Although I do find I eat more when I make it this way, so much easier to pop in the mouth! :)

Brenda@CoffeeTeaBooks said...
This comment has been removed by the author.
Lydia said...

This recipe is from the June/July 2003 issue of the now defunct Mary Engelbreit's Home Companion. Looking at it now. :)

Anonymous said...

Lydia, is this the exact recipe, because I have lost my copy and this was the best lemon pound cake ever! If you notice changes, please let me know what they are!

Brenda@CoffeeTeaBooks said...

This is Brenda and I don't know if it is the exact recipe as it was given to me. But it IS delicious as is!