We talked about this cake on our Weekly Dish radio show recently. We were celebrating a life event for Stephanie, and one of her kids passed along her favorite cake recipe to our friend Lori, who made this beautiful pound cake. It’s beautiful, tasty, moist and very versatile. You can serve it with berries or the lemon curd recipe that follows.
In the footnote of the recipe was a note that said “follow the recipe exactly so the cake stay light.”
- 2 1/4 c flour
- 1/4 tsp soda
- 1 1/4 c sugar
- 3/4 lb good unsalted butter (3 Sticks)
- 2 tbsp lemon juice
- 1 tbsp each of vanilla & orange flower water
- 7 eggs at room temperature, separated
- 1/8 tsp salt
- 1/2 tsp cream of tartar
- 1 c powdered sugar
- 3 eggs plus 1 egg yolk
- 1 cup good butter
- 1 cup sugar
- 1/2 cup lemon juice or lime juice
- Sift flour, measure, and sift again with soda and 1 1/4 c sugar.
- In large bowl, agitate the butter and at low speed add flour mix just until combined. Add lemon juice, vanilla and flower water. Add egg yolks one at a time and combine after each addition. Beat egg whites with salt and cream of tartar until frothy. Gradually add 1 cup of sugar, beating constantly until soft peaks form. Gently but thoroughly fold egg whites into batter.
- Pour or drop into 10 cup mold and bake at 325 degrees for 1 hour and 10 minutes or until sides pull away from mold and center tests done. Turn off heat and allow cake to remain in oven for 15 more minutes. Cool on rack for 15 minutes, then invert to cool completely. Wrap in foil and let stand overnight before serving. Dust with powdered sugar and garnish with berries or whatever you like.
- Beat eggs with sugar until light.
- Melt butter in double boiler. Any pot fitting over another with water is fine.
- Add egg/sugar mixture and combine thoroughly.
- Cook over boiling water, stirring constantly for 5 minutes.
- Add lemon juice and continue cooking & stirring for 3 more minutes or longer until mixture is thick and smooth.
- Cool and chill.
Check out all my dessert recipes here.