I read on Bon Appétit the other day that in the last two weeks of March, King Arthur sold DOUBLE the amount of flour/baking ingredients what they usually sell in the fall and holiday seasons, their busiest seasons of the year (under normal circumstances at least). I don’t doubt it one bit. We’ve been baking more than we ever have, even during the holidays.
Well, if you have flour and sugar and all that good stuff, and you want to try something new or maybe you’re baking for Easter weekend, look no further than this Lemon Pound Cake. No exaggeration, it’s the best pound cake I’ve ever had. We ate every last crumb over the course of a week and it was just as good on the last day as it was on the first. No joke. It’s one of Paul’s family’s recipes and I get to share it with you today!
Also, if lemon isn’t your thing, there’s a note at the bottom for how to make it chocolate!
I hope you try it out and let me know what you think. Enjoy!
Lemon Pound Cake with Lemon Drizzle
- 2 sticks butter
- 5 eggs
- ½ tsp baking powder
- 8 oz sour cream
- 3 cups sugar
- 2 tsp vanilla
- ½ cup Crisco
- 3 cups flour
- ½ cup milk
- 1 cup powdered sugar
- 1 lemon
- Preheat to 350 degrees.
- Cream butter and Crisco together.
- Gradually add sugar, beating well.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add ½ of the flour mixture and the mild to the creamed mixture, beating well.
- Gradually add ½ of the flour mixture and the mild to the creamed mixture, beating well.
- Add vanilla, sour cream, and the remaining flour. Beat well.
- Pour into a well greased and floured tube pan.
- Bake for 1½ hours or until the cake tests done.
- Mix 1 lemon and 1 cup of powdered sugar. Drizzle over cake.