milk&honey cafe

Wednesday, October 08, 2008

when life gives you lemons...

make lemon pound cake!

sorry.. i know that's totally cliche, but it's so true. what's better than lemonade? a soft, slightly tangy, moist pound cake! and it makes your whole home smell so delicious! well, that's a valuable lesson, isn't it? making the most out of what you have. although.. i think lemons are perfectly fabulous.

lemon pound cake

i have another lesson learned from this delightful pound cake! mistakes are a "portal to discovery"! the first time i made this recipe (from i made a mistake by adding THREE too many tablespoons of lemon juice into the pound cake. but it actually turned into a super discovery! i love MY mistake version of this cake. it's up to you if you want to try it! :)

lemon pound cake

Lemon Pound Cake

serves 8-10
adapted from


1 1/2 cups plus 3 Tbs. cake flour
1/8 tsp. baking soda
1/8 tsp. salt
9 Tbs. unsalted butter
4 oz. cream cheese
1 3/4 cups sugar
3 eggs
1 tsp. vanilla extract
5 Tbs. fresh lemon juice
Finely grated zest of 1 lemon


1. Have all the ingredients at room temperature.
2. Position a rack in the lower third of an oven and preheat to 325°F. Line with parchment and grease loaf pan.
3. In a medium bowl, sift together the flour, baking soda and salt; set aside.
4. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. (Please do the full 4-5 minutes because this makes the cake really light and fluffy.) Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and 2 Tbs. of the lemon juice. (Here, I added 5 instead!)
5. Reduce the speed to low and add the flour mixture in three additions, beating each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.
6. Spoon the batter into the prepared pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

making the lemon glaze (I actually omit this glaze because I don't like it too sweet. So instead of the 3 tablespoons of lemon juice here, I put it in the cake)
7.Meanwhile, in a small saucepan over medium heat, whisk together the remaining 3 Tbs. lemon juice and the 1⁄4 cup sugar until the sugar is dissolved. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving.


  1. Hi Sarah

    How much tangerine zest and juice did you add to the lemon pound cake recipe.

  2. Hi Jackie!

    Mmm actually I just divided up the amount of lemon juice in half. So I just substituted half of the lemon zest/juice with tangerine zest/juice. Does that make sense?


  3. Wow! Thanks so much, sorry,I just came across this site yesterday - it's beautiful! Thanks for the posts!