Each year, my husbands grandmother Sara would bake a special cake at the request of the Birthday Boy or Girl. Each grandchild in her family had a special cake and my husband was a Lemon Pound Cake loving boy.
We started dating in November and when his birthday rolled around in January, a special friend that he had been seeing made him a pound cake. He brought the cake to my house to share and I was totally turned off by this gesture. Looking back, I should have enjoy the cake made by someone else but in the moment I found myself feeling jealous of her role in our relationship. I am pretty sure I made him take the cake back out to his truck.
The next year as his Birthday rolled around, I asked him if I could make him a special cake to celebrate his trip around the sun. His mother helped me find the old family recipe, written in his grandmothers handwriting with stains from vanilla extract and butter. I still have that recipe card in a special place in our recipe tin.
Over the years I have modified the recipe to be a bit more our style, real butter instead of margarine, coconut oil in place of the crisco, even coconut sugar to replace the sugar. No one even notices my swaps and it works every time to be a family favorite.
Sara Dunbar’s Modified
Lemon Pound Cake Recipe:
5 large eggs room temperature (farm fresh is our pick)
2 sticks of real butter (farm fresh if you can)
1/2 cup first cold press coconut oil
3 cups organic coconut sugar
3 cups organic King Arthur flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup organic raw whole milk (or any whole milk will work)
2 teaspoons organic vanilla extract
Most important step is to cream the coconut oil, sugar, and butter. Use a mixer and mix until you think you have gone too far, then keep going. You want it to be creamed together and almost fluffy. Add one egg at a time, blend shortly after each and do not over beat this step. Sift flour, baking powder, and salt. Add them slowly, making sure they are incorporated completely. Add milk and vanilla.
We use a Pound Cake Pan, but a bunt pan will work as well. Grease the pan lightly with coconut oil and add a little extra sugar to the pan for a “crust”. You will thank us for that step, it becomes crunchy on the outside.
Bake on convention heat at 325 degrees for 40-60 minutes. Let cool before you add icing.
Icing Recipe:
3 cups of organic powder sugar
about 3 tablespoons of pure organic lemon juice
1 lemon zest
Whisk slowly together, you want a stiff but liquid consistency. Add to the top of the cake and let it fall around the cake ask it drys.
Serve with love to friends and family alike!
Enjoy!
Love Led Learners 