Lemon Pound Cake

I love lemon. And lime. And orange. Really anything citrus. During the fall and winter I love all things pumpkin, spicy, and rich. When it starts warming up I love lighter (in flavor not calories) desserts. 

I saw this recipe in Southern Living a couple months ago and new I had to try it. The original recipe was "Lemon Lime Pound Cake" but I wanted to do just lemon. I added more zest and made a couple other small changes and the result was fantastic! I had 1 bite and then sent the rest to John's office. :)

If you love lemon then you have to try this lemon pound cake. It's perfectly dense, moist, and rich...just how a pound cake should be.

Lemon Pound Cake
adapted from Southern Living

1 1/2 cups butter, softened
3 cups sugar
5 large eggs
3 tablespoons lemon zest
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
3 cups all-purpose flour
1 cup Sprite or 7-Up
Shortening & flour for greasing pan
Lemon Glaze
Candied Lemons

Preheat oven to 350°. Beat butter at medium speed with a stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Add flour to butter mixture alternately with Sprite, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

Spoon Lemon Glaze over warm or room temperature cake. Top cake with Candied Lemons.

Lemon Glaze

2 cups powdered sugar
3 teaspoons lemon zest
3 tablespoons fresh lemon juice

Whisk together powdered sugar, lemon zest and lemon juice, in a bowl until blended and smooth.

Candied Lemons

3 medium lemons
4 cups water
2 cups sugar

Cut lemons into 1/8-inch-thick slices; discard seeds. Stir together water and sugar in a large, heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add lemons; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning lemons every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely.