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!
- 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)
- 1 tbsp Lemon Juice
- 1 tbsp Lime Juice
- 1/4 c Blonde Sugar*
*Ingredient note: Blonde Sugar is evaporated cane sugar.
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.
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.”