Several years ago, Neil (my boyfriend) brought home some blueberries that a co-worker (named Walt) had given him. Walt had an over abundance of blueberries and asked Neil if I use them in my baking. I was very happy to get the blueberries and made several blueberry cakes with them. I decided to make a Blueberry Cake for Walt to thank him for giving me the blueberries. Walt shared the blueberry cake with his son and stated that was one of the best cakes he had ever eaten.
Last week Neil brought home a Lemon Pound Cake Walt had made for the two of us. I loved this cake so much and asked Neil if he could get the recipe from Walt. It took several months (time passes quickly) but I finally got the recipe. Neil had asked Walt if he minded me posting it in my blog, and he wouldn’t mind sharing his mother’s Lemon Lemon Pound Cake with others.
Walt stated his mother used to make this cake when he was a little boy; he used to climb up on a chair to see his mother make it. Walt states this cake always reminds him of the time he was a little boy making this cake with his mother. pPecious memories of baking something amazing together. I hope you enjoy this cake as much as Walt does and now how much I do.
2 and ½ cups sugar
3 sticks butter (room temperature)
4 eggs (room temperature)
½ teaspoon soda dissolved in 1 Tablespoon hot water
1 cup buttermilk
2 teaspoons lemon extract
3 and ½ cups all-purpose flour
Glaze (recipe below)
Preheat oven to 325F.
In a large mixing bowl cream butter, then add sugar slowly and cream well. Add eggs one at a time, mixing well after each addition. Add soda water to creamed mixture.
Alternately add flour and buttermilk, starting with flour and ending with buttermilk. Add lemon extract. Do not over mix. Spoon cake batter into an UN-greased tube pan and smooth out on top. Bake cake for 1 hour and 5-8 minutes, or until a toothpick inserted in cake comes out clean.
Remove cake from oven and poke holes all across the top (while the cake is hot) so the sauce will run down into the cake as well as the sides and top.
Lemon Pound Cake Sauce:
In a small saucepan add ½ cup sugar, Juice of 2 lemons and 1 Tablespoon water.
Bring mixture to a boil and boil for 1 minute. Spoon sauce over hot cake. If you like more sauce, double it and then spoon over cake.