This moist, yet crumby lemon pound cake was adapted to be stellar for any occasion. The perfect summer picnic bite or, an elegant citrusy dessert at a dinner party. For a more savory sweet and equally as delicious version, check my tip below. 

  INGREDIENTS  

Cake:
4 eggs
1 1/4 cup sugar 
3/4 cup mylk
1/2 cup oil
1 lemon, zested and juiced
3 tsp lemon extract

2 cup ap flour
2 tsp milk powder
2 tbsp corn powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

handful of blackberries

Glaze:
lemon juice + extract
splash of mylk
1-2 cups powder sugar

︎TIP: If you’re not on the sweet side, say no to the blackberries and glaze! Without the addition of fruit and that tart glaze, this subtly sweet, light corn cake is still satisfactory. I imagine this version at a not so basic thanksgiving dinner gathering. Perhaps with some good ham, and jam. My friends completely loved it.

︎TIP: Can be made day before and set overnight. Option to slice cake and slightly warm in microwave for 5-10 seconds. 

  DIRECTIONS  

Preheat the oven to 350F

In a stand mixer, add in your eggs, and sugar. Mix on medium untill pale and slightly fluffy. On low, slowly pour in  your mylk. Add in lemon zest, juice, and extract. Mix on low untill batter is incorporated ~ 2 mins. 

In a large bowl, sift all your dry ingredients together. Then on medium low, add dry ingredients into the batter a 1/2 cup at a time. Make sure to use a rubber spatula to scrape the bottom for any unmixed ingredients. 

Pour batter into a loaf pan and add in your blackberries. barely mixing to spread the fruit around. 

Bake for 45-50 minutes, or untill golden brown on top. Use the toothpick method to see if your loaf is cooked all the way through- not wet, but sponge-crumb-y. 

Remove cake and let it cool for at least 15 minutes before serving. This will help the cake settle and finish baking. 

As your cake is cooling, make your glaze.

Skip this step if your are making a more savory cake! Read tip above! 

In a small bowl, combine a good squeeze of lemon juice, 1/4 tsp lemon extract, and just a tiny splash of milk. The reason this glaze recipe is a bit unstrructurred is because its bakers choice. Youll thank me in the end that you’ll get the glaze sweeetness-flavor-tartness the way you want! 

Mix untill incorporrated, then slowly start adding in your powdered sugar one tablespoon at a time, mixing until the sugar is completely dissolved. Keep adding in yourr sugar and tasting it after you add in yourr first full cup. Your glaze consistency and sweetness level is all yours at this moment. The more suggar you add the sweeter and thicker your glaze will be. Easy to add in and hard to take out so take your time here: it is indeed, the icing on top of the cake. 

Your cake must be cool to the touch or the glaze will not set and run over the sides. Start by pouring a little bit onto the cake letting it sit for a second, then coating the rest. 

Finish with extra lemon/ orange zest on top and serve immediately. 


xx,
kale