I am one of those people who feels compelled to have a bowl of lemons in the kitchen — and then fails to use them all before they go bad. Today, I decided to zest and juice them all and then make something yummy. This pound cake is a basic recipe, with a few twists.
First, after throwing out all my baking and cooking sprays (one of my remaining bad habits in the kitchen), I decided to throw caution to the wind and use coconut oil (solid) to grease the pan. Coconuts go with lemon, right?
Second, I recently read something somewhere (I have no recollection where) about the sweet crunch a cake will get if you sugar the pan instead of flouring it. So I sugared the coconut oiled bundt cake pan instead of flouring it.
Third, I didn’t have plain yogurt or enough sour cream for the recipe. What I did have was 4 ounces of sour cream and a container of Noosa Raspberry Yogurt. (I am addicted to Noosa yogurt — even the pumpkin flavor is good!) Raspberries go with lemon, right?
2 tbs organic coconut oil
2 sticks of unsalted organic butter, softened
3 cups of sugar (I use Zulka Morena, a minimally processed sugar)
3 tbs lemon zest (this was about 4-5 medium sized lemons)
3 1/2 cups of unbleached all-purpose flour
juice from one medium lemon
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
6 eggs (preferably not straight from the fridge)
4 ounces sour cream
8 ounces Noosa raspberry yogurt (or other Greek or Australian yogurt)
How I Made It
Preheat the oven to 325 degrees. Grease a bundt pan with coconut oil and sprinkle sugar evenly in the pan.
In a large bowl, combine the flour, baking soda, salt, and baking powder. Sift together with a fork.
In a standing mixer, beat the butter and sugar together until well-combined. Turn the speed down to medium and add the lemon zest. Add the eggs one at a time, mixing each into the mixture before adding another. Once the eggs are all combined, add the lemon juice.
Turn the mixer down to low. Add one third of the flour mixture, then the sour cream. Add another third of the flour and half the yogurt. Add the last of the flour and the last of the yogurt. Turn up the speed for just about 30 seconds to be sure it’s all combined.
Scrape the sides of the bowl with a spatula and give the batter a few good stirs. Transfer the batter to the prepared pan. You might have extra, which you can bake as cupcakes (just halve the baking time).
Bake for 60-65 minutes, until a cake tester comes away clean. Let the cake cool in the pan. Loosen the sides with a slim knife, and turn it out onto a cake plate.
How It Turned Out
The sugar trick worked on the sides but not the top (maybe that’s because of the pan?). Otherwise, it’s an oh so summery cake to share.
P.S. What did I do with the juice from all those lemons I zested? I juiced them straight into an ice tray. When it’s done freezing, I’ll have little cubes of fresh lemon juice for whenever I need a couple of tablespoons for a recipe.