Spring is in the air! Can you feel it?! Just last week we were dealing with snow and ice and today it was close to 60 degrees here! Granted it started out at 28 degrees when I drove my son to school. But by the end of the day, I flung several windows open to enjoy that crisp, good smelling air. And then I ate a piece of cake. Lemon pound cake, to be exact.
I have several favorite flavor combinations. You probably do, too. Chocolate and peanut butter. Duh. Cranberry and orange. Yum! And now, lemon and lavender. I love to experiment with flavor combinations. I have a spreadsheet with flavor combinations and I’m always checking it to see what else I can string together. Yah. I’m weird. And while it’s easy to go overboard on using a variety of flavors together, I really like the simplicity of this lemon pound cake.
What fruits pair well with lemon?
Great question! Lemon is a wonderful complement to so many fruits – apples, blackberries, blueberries, rhubarb, plums, and strawberries, to name a few. And depending on the type of fruit you choose to pair, there are wonderful spices to enhance those flavors.
Cinnamon is pretty much a given. I add it to so many things. But have you ever thought of adding anise, or cardamom to lemon dishes? This is what makes baking so fun! And why I added the tiniest bit of lavender extract to the glaze. I knew I didn’t want too many flavors in the bread. I wanted the lemon to shine! So I used barely an 1/8 of a teaspoon of lavender extract that I bought from OliveNation. If you haven’t seen their extracts, the selection is wonderful.
What other flavors would you use with lemon?
Baked goods are the perfect place to experiment with various flavors. Almonds, hazelnuts, pecans, and walnuts could be added to a number of lemon recipes. Even toasting them would add another depth of flavor. Spices like ginger, jasmine, and thyme could be your next favorite pairing with a lemon dish. And to top off your next amazing recipe, why not try adding mascarpone, dark chocolate, or caramel?
What is your favorite bakeware to use?
This is pretty easy. The Goldtouch non-stick pan from Williams-Sonoma is what I used for this loaf. Did you know that darker pans can cause food to burn or not cook evenly? That’s why I use the lighter bakeware from Williams-Sonoma. I also love these square pans. They’re perfect for brownies, crisps, and crumbles. And then there’s the amazing Heritage bundt pan. I used this pan to make the Blood Orange and Poppyseed Bundt Cake. Talk about a dessert show-stopper!
I’m linking the products here because I love them and use them often. I’m not affiliated with Williams-Sonoma, so there’s nothing to gain for me. The links for Amazon products, however, I do receive a small percentage of any sale that’s made. Always appreciate anyone who decides to make a purchase through my links as it helps offset the costs of running a blog.
I hope you enjoy this cake as much as I did! Yay for springtime and lemon pound cake!
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For the cake
- 10 tablespoons unsalted butter, room temperature
- 1 cup | 7 ounces granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 1/2 cups | 7.5 ounces flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup creme fraiche, room temperature
For the glaze
- 3/4 cups powdered sugar
- 1/2 tablespoon lemon juice
- 1 – 1 1/2 tablespoons milk
- scant 1/8 teaspoon lavender extract
- culinary lavender for decoration, optional
- Spray and line a loaf pan with a parchment sling. Set aside. Preheat oven to 325 degrees.
- In a medium bowl combine flour, salt, baking powder, and baking soda.
- In the bowl of a stand mixer fitted with a paddle, cream butter for 1 minute. Add sugar and continue beating for another two minutes until light and fluffy. Scrape sides of bowl to ensure it’s thoroughly combined.
- Add eggs, one at a time, scraping bowl between additions. Add vanilla, zest, and juice. Mix for one minute.
- Alternate adding flour and creme fraiche, beginning and ending with flour. Do not overmix.
- Pour into prepared pan, smoothing the top with a spatula. Bake for 55-65 minutes, until top is lightly browned and toothpick inserted near center comes out clean.
- Let cool for 5-10 minutes in pan, then remove loaf by lifting parchment sling and cooling completely on a wire rack.
For the glaze:
- Whisk all ingredients and pour over cooled cake.
Unglazed cake can be wrapped in plastic wrap and then in foil and refrigerated for up to 3 days, or frozen up to a month. To serve, bring to room temperature and then glaze.