Early Signs of Spring

11 Mar

I think it is finally here.

I’ve been hesitant to talk about the start of Spring out of fear I will jynx her back into hiding, leaving us frozen in the doldrums of winter for who knows how much longer.  But this past weekend was just too good to be true! Sunday greeted us with clear blue skies, temperatures in the 60s, and one extra hour of sunlight.  Why Hello, Spring!  So nice to see you again!

My in-laws came in for the weekend, and as a treat for them (I just LOVE having a fresh baked good ready to serve), I baked up this Lemon Pound Cake.  There is something so Spring-y and refreshing about lemons, isn’t there?


My coworker passed along this pound cake recipe, which I then pumped up with the zest and juice of one lemon.  It’s a pretty standard recipe, and comes together in a breeze—and it’d be perfect on your Easter table, or for a spring baby or wedding shower.


Makes 2 loaves

  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 cups cane sugar
  • 4 eggs
  • Splash of vanilla (probably 1 tsp worth)
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • Zest and juice of one lemon

Optional glaze

  • Juice and zest of one lemon
  • 1 cup confectioners sugar


  • Mixer and standard beater attachment
  • Rubber spatula
  • 2 loaf pans (I used an 8” x 4” size) or Bundt pan
  • Microplane/zester
  • Measuring cups and spoons


  1. Preheat oven to 350F.
  2. Melt your butter and cool slightly before adding to mixer with sugar.  Beat on medium-high until light in color and fluffy.
  3. Add in vanilla and, on low speed, add each egg one at a time, pausing to scrape down the bowl after each addition.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. On low speed, gradually add flour mixture to the creamed butter mixture.  Continue on low speed until flour is just combined.
  6. Add in lemon juice and zest and mix on low until just incorporated.
  7. Distribute evenly into greased loaf pans and bake for approximately 50 minutes (test just off the center with a knife or toothpick.  It should come out clean or with just a few crumbs.  No streaks of batter.  The top of the cake should also be beginning to brown).
  8. Let cool in pan for 15-20 minutes, then remove from pans and cool completely on cooling rack.
  9. Optional: whisk together lemon juice, zest, and confectioners sugar until smooth (if too runny, add a touch more sugar.  If too thick, can add one teaspoon of water or milk).  Pour atop cakes and allow the glaze to drip over the edges.


  • Experiment with different flavorings in the base cake recipe (omit the lemon juice and zest). Some ideas:
    • Add a splash of almond extract, with toasted slivered almonds as a topping.
    • Substitute lime juice and zest for the lemon, and add ½ — ¾ cup toasted coconut to the batter.
    • I’d always advocate a dash or two of cinnamon! Would be great alongside a scoop of coffee ice cream.





One Response to “Early Signs of Spring”

  1. lista de email April 10, 2013 at 3:16 PM #

    thanks for the post, it helped me a lot. lista de email lista de email lista de email lista de email lista de email

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