Shhh... don’t tell Meg. Our baker has left South Bass Island in Lake Erie and is spending her summer vacation over on the Ohio mainland, and while she’s gone, I’m in charge of the baking for Thursday afternoon tea here at Bea & Bees, my charming (if I do say so myself) inn. Meg has left me specific instructions and detailed recipes. This week, I’ll be mixing up batches of berry muffins, sugar cookies, and Meg’s always-popular (and thank goodness, simple) cream pie.
But I’ve decided to change up the menu a bit. After all, it’s summer. And what says summer more than the bright, fresh taste of lemons!
I went through Meg’s recipe book and found a recipe for lemon pound cake, but I’ve made some modifications. This cake is very lemony thanks to my addition of zest. It’s nice and moist, too, and I think that’s because I’ve substituted sour cream for the milk in Meg’s recipe. Serve as is, or with a dusting a powered sugar, a dollop of whipped cream, or some berries on the side. For this Thursday’s tea, I’m going to put out all three.
½ cup (one stick) butter, softened
1 cup sugar
2 eggs, beaten
2 T lemon juice (fresh is best)
zest of one lemon
1/4 t salt
1 ½ cups all-purpose flour
1 t baking powder
½ cup sour cream
juice of 1 lemon
1/4 cup sugar
Combine until sugar melts
Preheat oven to 325. Grease a loaf pan.
Cream butter and 1 cup sugar until light, then add 2 eggs, zest, and lemon juice. Add salt, flour, and baking powder, then sour cream. Mix well (I made mine in a stand mixer) and pour into the pan. The batter is heavy, let it settle a bit before baking.
Bake for 1 hour, or until golden.
When loaf comes out of oven, poke holes in it and dribble in glaze. I used all the glaze in my trial recipe and the loaf was a tad too moist. You might want to cut down on the glaze a bit.
Let cool in pan, remove, cool completely, and enjoy!
Nothing says summer like lemons!