I have a thing for pound cake. I may have mentioned that before. While I love fancier desserts too, especially those that are rich, creamy and filled with 5000 sticky calories per serving, I also love the simple desserts. Pound cake is just so homey, comforting, and darned easy. And if you want creamy, all you need to do is top it with whipped cream, 12 scoops of ice cream and chocolate sauce. Not that I’d do that of course. Nope, nope, nope, not me *wipes chocolate sauce off chin*
I was torn between making a lemon pound cake, which I’ve been promising my husband for weeks lol, or Pumpkin Bread, because personally, I’m ready to get my Autumn on. But the followers on my facebook page voted for the pound cake (you meanie butts you!!! You’d better be glad I lurves you all! 😛 ) so here you go.
As I mentioned to them, I can’t, however, make just a “normal” pound cake. I’ve said before (and will probably say again because I’m getting old and forgetful. Did I mention that I’m getting old and forgetful?) and will say again (because I’m old and forgetful) that I lack the gene that makes me capable of making a recipe as listed. Nope… gotta either drastically change one so that it is like giving plastic surgery to Justin Bieber and making him look like Madonna or I have to just make up one of my own.
This one is just your basic pound cake incarnation. But I added a ton of lemon flavor as well as a touch of ginger for zing to the batter. Then for good measure I dumped some white chocolate chunks in there. They melted entirely into the batter, leaving these little pockets of slightly crispy sweetness. And if you’ve never had white chocolate with lemon, you’re in for a treat. They go SO well together! Then I topped this with a tart lemony glaze that has a subtle hint of honey.
This is NOT a mild little cake. It’s quite sweet, so serve small slices.
You know the drill…
Lemon-White Chocolate Pound Cake With A Lemon Honey Glaze
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons lemon zest
- 1 cup white chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon extract (if you have an emulsion, even better, Use 1 teaspoon)
- 1/2 cup lemon juice
- 2/3 cup oil
- 1 cup powdered sugar
- 2 tablespoons honey
- 2 teaspoons sour cream
- 1 teaspoon lemon zest
- 1/4 teaspoon lemon extract
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees. Spray a 9 inch loaf pan with a non stick spray such as Bakers Joy.
- In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, lemon zest and white chocolate chips. Stir well.
- In a medium bowl, combine the eggs, extracts, lemon juice and oil. Whisk to combine.
- Pour the wet ingredients into the dry ones, all at once. Stir well to combine until there are no dry floury spots left.
- Pour the batter into the prepared pan Bake at 350 until a wooden skewer inserted into the middle comes out clean, about 60 minutes. If it starts to get too brown on top, cover loosely with foil.
- When done, cool in pan for five minutes, then run a butter knife along the edges to loosen the cake and turn it out onto a wire rack to finish cooling.
- For glaze, combine all the glaze ingredients in a small bowl. Whisk to combine, making sure to get rid of all the lumps.
- Pour or spoon glaze over the cooled cake.
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