Thursday, June 5, 2014

Lemon Pound Cake with Lime Frosting - The Leftovers Club

Man, I took a break from The Leftovers Club, a delightful group of bloggers who send each other treats (totally sign up, it's amaze), and I definitely missed getting some goodies in the mail.  I mean, who doesn't like to arrive home to discover cookies waiting?  You don't ?  You should probably seek help, because that's odd.

This month, I was paired with Sandra, who blogs over at Meadows Cooks.  She lives in NYC and makes delicious, healthy recipes, and probably does a lot of really cool New York things.  She recently made some Honey Goat Cheese Popovers that look incredible.  

I made a lemon pound cake this time.  My mom has been making it for as long as I can remember and there is a reason for that; it's really freaking good.  It's also enough food to feed a solid portion of the red army, so it's great for pot lucks or parties or whathaveyou, because there will always be enough to go around.  We've always made a lime frosting to go with it, so I did that (and sent it on the side, because frosted cakes don't ship super well), but I think that some kind of glaze would also be delicious.  The cake itself is pretty dense and sweet, so I'm not sure I'd like a super sweet frosting with it, but my sweet tooth isn't super pronounced, so do you. 

Lemon Pound Cake with Lime Frosting: 

For the Cake:
2 Sticks of Butter, Softened
1 8oz Package Cream Cheese, Softened
3 Cups Sugar
3 Cups Flour
6 Eggs 
1 1/2 Teaspoons Lemon Extract
1/2 Teaspoon Almond Extract 

For the Frosting:
5 1/2 Tablespoons Butter, Softened
3 Tablespoons Lime Juice (from actual limes, not the bottle)
3-4 Cups Powdered Sugar

Pre-heat the oven to 325.  

Mix together the butter and cream cheese.  Add in the sugar and mix well. 

Add the eggs, flour, and extracts.  I like to alternate flour and eggs, then add the extracts at the end, because I think it makes it easier for my not so powerful mixer to handle.  However, I'm not sure this really does anything to the cake one way or the other, so feel free to just dump it all in at once.  

Pour batter into a well greased bunt pan.  If you don't have a bunt pan, you can definitely use any other kind of pan you want, but remember this is a giant cake, so it will need a pretty large pan.  My bunt pan is just plain, but really cool options exist.

Bake at 325 for an hour to an hour and a half.  Mine took about an hour and a half, but start checking after an hour, as you definitely want for the insides to stay moist. 

Allow to cool completely before frosting.  I had to put mine on a very high shelf because someone has learned how to get things he's not supposed to have off the counter.  Silly Milty, bananas are for humans. 

For the frosting, just mix it all together in a bowl.  Adjust the sugar to taste.  Making frosting is super easy.

Now, go eat some cake!!!!


  1. Lemon and lime- yum! I love citrus flavors!

    1. Me too, I would eat lemons when I was a kid!!

  2. I just received the cake and you are right - it is really really good - moist and sweet but not too sweet. And very lemony. Thanks! The biscotti have lime in them, as well - although the original recipe called for orange... hope you like them.

    1. Thank you, I'm so glad you liked it!! The biscotti were amazing, I loved them!

  3. Lemon and lime, way to take total control over the citrus world. Now all you're missing is a little orange and you're set!

    1. I'm thinking grapefruit, since I apparently went a little crazy with the fruit buying at Trader Joe's the other day and now have 6. Any suggestions?

  4. Beautiful cake. I was paired with Sandra last month and got the best gluten free cookies. This month it was the Lemon Poppy Seed Blondies from Marie AWESOME!!!

    1. Oooh, the blondies did look awesome. I think we've all lucked out here :)

  5. YUM! As Elizabeth's sister, I can attest to the deliciousness of this cake that we ate often while growing up. It's too good for Milty!!

    1. Um yea, the dog is banned from eating the good human food. He can have the kale though.

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