by Heather Harris Brady
This cake got its name from its strong clear lemon flavor, which reminds me of the lemonade you can buy from fair vendors – the kind they make to order with a whole lemon per glass. Because it’s been so hot I baked them in a small size to cut down on the oven time, but you could bake it as a traditional loaf – just adjust the baking time up.
I based this recipe on one for traditional pound cake from Carole Walter’s Great Cakes, another one of my favorite cookbooks.
Country Fair Lemon Pound Cakes, Makes about 24 mini bundt cakes or one loaf cake
- 1 c. softened butter
- 1 c. granulated sugar
- 1 Meyer lemon
- 4 eggs
- 2 t. vanilla extract
- 2-1/4 c. all-purpose flour
- 1 t. baking powder
- 1/4 c. milk
- 2 c. powdered sugar
Measure the sugar into a bowl and zest the lemon into it. Work the rind into the sugar with your fingers until it’s well combined. Preheat the oven to 325.
Put the butter into a mixing bowl and beat until light. Gradually beat in the sugar.
Beat in the eggs, one at a time. Beating well after each addition. Stir in the extract.
Add the flour and baking powder. Beat well.
You should have a thick creamy batter.
Grease your pan(s) and fill them.
Bake small cakes about 20 minutes. Loaves may need 45 minutes or more.
While the cakes are baking make the glaze. Measure the powdered sugar into a bowl. Juice the lemon into the sugar and stir it into a glaze. Depending on how much juice is in the lemon, you may need to adjust the thickness of the glaze with a little more powdered sugar.
Turn the cakes out onto a rack.
Drizzle them with the glaze while they are still warm.
You can serve these at any temperature.
They’re especially nice with fresh berries and coriander flowers.
Store leftovers lightly covered at room temperature for up to two days. Freeze for longer storage.