Cristina, Laura and I got together to bake a delicious lemon pound cake with festive pink glazed topping! Even though we made this in January, it is a great summer treat!
- 3 cups of white flour
- 2 cups of white sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 1/2 cups of butter (softened)
- 1/3 cup of milk
- 6 eggs (3 egg whites & 3 full eggs)
- 2 tsp. lemon extract
- 1 Tbsp. grated lemon zest
- 4 lemons
Pink lemon glaze frosting ingredients:
- 2 cups of confectioner’s sugar
- 6 Tbsp. lemon juice
- 1 tiny drop of red food coloring
Preheat your oven to 350 and spray pam or grease your desired cake dish. In a small bowl, pour the milk over 1 Tbsp. of pure lemon juice and let it sit for a few minutes (this lemon/milk mixture is key!) Mix together the flour, sugar, salt, and baking powder on low speed with an electric mixer.
Add the softened butter, the lemon/milk mixture you made earlier, and 3 egg whites. Mix on low speed until the dry ingredients are moistened. Then, scrape anything down from the sides, turn that mixer on high and let it mix for 2 whole minutes. Now, add the lemon extract and lemon zest (blend it in at a medium speed).
One by one at a high mixing speed, add the 3 eggs with 30 seconds between each egg.
Pour the cake batter into a pretty baking dish and bake it for 50-70 minutes or until a toothpick inserted comes out clean.
The baking time largely depends on the size of your dish. The cake will rise and the top will turn brown. The inside will be a pale yellow…the perfect color to compliment a pink glaze frosting!
While your lemon pound cake is cooking, mix together 2 cups of confectioner’s sugar with 6 Tbsp of freshly squeezed lemon juice.
Then, add the tiny drop of red food coloring.
Pour this over your cooled lemon pound cake.
We also incorporated some crochet-ing into the night. We definitely have a range of expertise but it was fun to try out nonetheless!