Lemon-Lime Pound Cake Recipe

We are proud to welcome a new writer to our team of volunteer contributors! She will be writing periodically on sustainable food production and social justice. Her site is TracedLines.com, and this post is copied (with permission) from her Pound Cake recipe, April 30, 2018. Enjoy!

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From Ratio by Michael Ruhlman

Lemon-Lime Pound Cake

  • 8 ounces Butter, room temperature
  • 8 ounces Blonde Sugar*
  • 1 tsp Fine Salt
  • 8 ounces Eggs (4 large eggs plus 1 large egg yolk, room temperature), Lightly Whipped to Combine
  • Juice & Zest of 1 Lemon
  • Juice & Zest of 1 Lime
  • 1 tsp Vanilla Extract
  • 8 ounces Flour (about 1 3/4 c)

Citrus Glaze

*Ingredient note: Blonde Sugar is evaporated cane sugar.

Useful Items: Stand Mixer, 9-inch loaf pan, Parchment Paper

Oven to 325F. Line a 9-inch loaf pan with parchment paper.

In standing mixer using paddle attachment, on medium-high: Beat Butter until creamy, then add Sugar and Salt. Beat until the mixture becomes a very pale yellow, and has increased about a third in volume (2-3 minutes).

Add Eggs slowly, to fully incorporate (about another minute).

Add: 1 tbsp each Lemon & Lime juice, Zest of both, and Vanilla.

Reduce mixer speed to medium-low: Add Flour, mixing only long enough to incorporate.

Pour batter into pan, bake for 1 Hour. Test with a pairing knife or toothpick. Cake is done when blade comes out clean.

Let rest in pan for 5 minutes, then turn out onto a rack to finish cooling.

Glaze

Combine Juices and Sugar in a small saucepan. Over medium-high heat, heat and stir the sugar until it is dissolved. Taste, and adjust sweet-sour balance if necessary. I find that 3 tbsp of juice produces a well balanced syrup.

Brush Pound Cake on all sides with glaze.

A Note from the Author: “Pound cake freezes well, and if you know you are going to have a lot of guests, this is something you could make one at a time, every day or every few days, and freeze until needed. A way to cut down on some stress for a big party. At serving time, all you need is some whipped cream and sweet sauces, and people can serve themselves exactly what they want.”

Vegan Citrus Chia No-Bake Cheesecake

I’m not vegan, but many of my friends are. And I do love vegan desserts. My favorite desserts aren’t overly sweet and have contrasting flavors like savory or acidic. This recipe has a little bit of all of that! In addition to being vegan, this cheesecake is gluten-free and refined-sugar-free.

Adapted from the Unconventional Baker’s “Raw Lemon Ginger Chia Cheesecake”.
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Ingredients:

Crust
Cheesecake

Instructions

  1. Finely chop crust ingredients – except maple syrup – in a food processor until crumbly. Add syrup and pulse to combine. Remove a small amount and roll into ½ inch balls for garnish (I put mine in a bowl in the freezer to help them set).
  2. Press the rest of the crust into a greased 9″ springform pan. Cover the bottom and ½-1″ up the sides. Put pan in the freezer.
  3. Blend all filling ingredients – except chia seeds – in a high power blender until creamy. Stir in chia seeds.
  4. Pour filling into crust and smooth the top with a spatula. Freeze 5 hours (minimum). Once set, top with reserved balls of frozen crust and other pretty decorations (citrus slices, rosemary).

To Cut: fill a glass with warm water and dip chef’s knife into it before making each cut.

Enjoy!

By Rebeccah Landerholm

Chef’s Notes:

  • You can substitute in any nut for the crust, and you can also substitute other dried fruits like 2 apricots or ⅛ cup raisins.
  • You can sub in any nuts you prefer for the filling, however cashews are ideal for a cheese-like creaminess.
  • If you want to be extra-sure no lumps or grittiness remains from the nuts, use a sieve in Step 4.

Please comment below if you have additional questions or to let us know if you’ve tried this recipe and what you think of it! We love hearing from you.


© THE LANDERHOLMSTEAD, 2018