If there's one thing I love doing, it's presenting a much-labored-over baked good to someone I care about. In this instance, I gave a few slices of this loaf cake to a professor of mine who was a regular at a cafe I worked at for a summer. When they closed down and I saw him classes, he told me one of the things he missed the most was the lemon pound cake.
I went home for spring break determined to recreate it, or perhaps make an even better one. This more than fit the bill. It's fluffy, so butter-y, and bursting with lemon flavors. The glaze is a perfect compliment to the not-too-sweet cake, and one piece of this richness is quite ample.
It was refreshing to find a pound cake that isn't too dense, I like a bit of crumb and fluff. This is honestly the best recipe I've ever tried.
I've had plenty of time to sit and reflect now that school's ended and I'm figuring out the next complicated chapter of my life, and I think one of the better memories I took away was the look on my professor's face when I handed him that Ziploc bag. I caught him glancing at it appreciatively throughout his lecture, and it made me contemplate what exactly I want out of life as I mechanically scribbled down pages of sociology notes.
This cake was worth the battle with our new gas oven, which likes to over-brown anything and everything I put into it. I'm figuring it out, just like everything else at the moment. This cake is a lovely way to kick off summer, and bid farewell to a very arduous school year.
Fluffy Lemon Pound Cake
Yield: one 9x5 inch loaf
Ingredients for the Cake: