by Gloria S. Akande

Created on: October 01, 2009   Last Updated: October 04, 2009

Everyone loves a a moist old fashion pound cake. This recipe is rich with real butter and a half dozen eggs, all the original ingredients of my grandmother. As a child whenever my grandmother stated that she was going to make a pound cake, I would ask my parents if I could go to Grandma's house, because I wanted to be there to smell the fresh lemon and to watch my grandmother as she put the ingredients together and mixed and stirred them in the large bowl. I especially wanted to be there to lick the bowl after she had poured the mixture into the bundt pan. Licking the bowl was pure joy. Grandma would put the cake into the oven and while we we patiently waiting for the end product, she would always let me make the glaze. A little over an hour later, the pound cake was done.

I will always remember the aroma of the freshly bake lemony pound cake. Grandma would remove the cake from the cake pan and once again, I was there to eat the crumbs clinging to the pan. Grandma also let me glaze the cake. When the cake finally cooled, guess who received the first piece. "Thank you, Grandma!"

OLD-FASHIONED LEMON POUND CAKE

Ingredients

2 cups powdered sugar

1 cup softened butter

4 tablespoons grated lemon rind

2 teaspoons lemon juice

6 eggs

3 1/4 cups flour

1/2 teaspoon salt

1) Pre-heat oven to 350 degrees F.

2) Cream softened butter and sugar together.

3) Add eggs one at a time and mix after each addition.

4) Add lemon juice, rind and salt and flour and mix well.

5) Pour mixture into a well greased and floured tube or bundt pan and bake at 350 degrees F for 1 hour and 20 minutes or until done.

6) Remove from pan after 5 minutes and place in cake plate under cover immediately. (Glaze optional) Do not disturb until cool. Serve thin pieces.

LEMON GLAZE (optional)

Ingredients

3/4 cup powdered sugar

1 1/2 tablespoons milk

1/2 teaspoon lemon juice

1) Combine all ingredients in a small bowl and mix until smooth.

2) Spread over warm cake.

Learn more about this author, Gloria S. Akande.
Click here to send this author comments or questions.