My favorite dessert of all time.
Warning! This recipe is not paleo, nor low carb, nor low in sugar. It is, however, the best dessert I’ve ever had.
So since this recipe isn’t one of my healthiest, I probably only make it once a year. My birthday! I know, I bake my own birthday cake? Well yes, its better than anything the husband could buy!
My first memory of my love for pound cake came at about age 10, when a friend and I spent a day baking at her grandmothers house. I distinctly remember the feeling that overcame me with my first bite of pound cake. Pure bliss. Thick and dense, yet not too sweet. The absolute perfect dessert.
Since then, I’ve enjoyed pound cake many ways over the years, from grilled pound cake, to dipping it into fondue, to our wedding cake, and finally to putting all my favorite elements into this recipe. A thick, dense batter made without crisco, topped with a lemon glaze and fresh berries. Happy Birthday to me!
Make this pound cake for your next special occasion. Just make sure to share and not indulge in all the butter yourself
Pound Cake with Lemon Glaze
lightly adapted from here
3 cups granulated sugar
2 sticks softened butter
3 cups cake flour (use regular flour and you’ll be sorry)
8 ounces heavy whipping cream
1 teaspoon vanilla
1/3 teaspoon salt
1/2 teaspoon baking powder
For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
For the berries:
1 cup frozen mixed berries
1 tablespoon sugar
Cream together butter and sugar in a mixer. Add 1 egg at a time. Add flour and cream, alternating between the two. Add baking powder, salt and vanilla.
Pour into a greased and floured bundt pan. Place in cold oven on the middle rack.Turn the oven to 350 and bake for 1 hour. Remove and let cool completely. Invert cake onto a plate, then drizzle with lemon glaze, and top with berries. Enjoy!
For the glaze: Place powdered sugar in a bowl and stir in lemon juice, add more lemon juice or sugar to get thick consistency.
For the berries: Toss berries and sugar in a microwaveable bowl and microwave for two minutes. Stir again to combine.
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One Response to “My favorite dessert of all time.”
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...