Lemon Pound Cake

Ah, the versatility of the lemon. Even when there’s nothing in my pantry except for flour and sugar, the lemon saves the day and gives me something to bake. (Butter is almost always in my fridge, so it’s a non-issue when it comes to me wanting to bake.) So here I am with yet another lemon post for you today. Let’s explore pound cake. Let’s also pretend that I haven’t lapsed in posting. I have a backlog of stuff coming for you loyal readers.

Pound cake is named as such because historically, it was made with a pound of butter, a pound of flour, and a pound of sugar. For real. Sounds like perfection, doesn’t it? Not according to the good folks at Cook’s Illustrated though. They’ve tweaked the original recipe a bit, much to my sensory pleasure. I strayed away from the recipe just a little bit and substituted all-purpose flour for cake flour (by weight). After all, the occasional home baker may not have cake flour on hand. Or, if you’re like me, you’re just too lazy to go digging for the cake flour in the back of the pantry, on the bottom shelf.

This cake is pretty fantastic, but I highly recommend the lemon glaze if you decide to make it. Otherwise, the cake by itself doesn’t have too much of a lemon zing to it.

Lemon Pound Cake | Cook’s Illustrated


16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar (8 3/4 ounces)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 1/2 teaspoons vanilla extract

For the glaze: 1/4 c. lemon juice plus 1/2 c. granulated sugar


1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.

2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.

3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.

5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.

6. After turning cake onto wire rack, poke the cake’s top and sides with a toothpick and brush on Lemon Glaze. Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)


Lemon Poppyseed Cake

It’s kind of great to have friends with lemon trees. It means lemony goodness all year-round… lemon bars, lemon meringue, lemonade, and in this case, lemon poppyseed cake. I have to say that lemons are my favorite fruit to bake with. Yes, even more than strawberries! I know some of you are shocked by this, but here’s something to put your mind at ease: lemons are my favorite to bake with; strawberries are my favorite to eat. Feel better?

For those that don’t know me, I’m an avid strawberry fan. I order ice tea with a shot of strawberry Torani syrup wherever I can, I horde strawberry Skittles and Starburst, and I always go for strawberry jam on toast and in thumbprint cookies. Noms.

Anyway, lemons are probably my second favorite fruit to have in a baked good, but they are just so easy to use and find that they come in first for when I want to bake. This lemon poppyseed cake won’t disappoint you. Perfect as a breakfast bread, slathered with some good ol’ butter, this is the right way to start your morning. (Thanks AC for the lemons!)

Lemon Poppyseed Cake | Butter Sugar Flour Eggs by Gale Gand


  • 1/3 cup poppyseeds
  • 1 tbsp freshly grated lemon zest
  • 1 cup milk
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 cups (10 oz) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract


Mix the poppyseeds, lemon zest, and milk together. Set aside.

Preheat oven to 350F. Line a 6-cup load pan with parchment paper.

Whip the eggs and sugar in a mixer fitted with a whisk attachment until light and fluffy.

Sift dry ingredients together. With mixer running, drizzle the oil and extracts into the egg mixture. With mixer running, add alternating batches of dry ingredients and milk mixture into the egg mixture. Stop the mixer to scrape the bowl between additions.

Batter will be slightly thin. Pour into the pan.

Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top. Do not underbake, as this cake falls easily.

Let cool in pan for 5 minutes, then turn out onto a wire rack and let cool before serving.

Carrot Cake – Part Deux

Hey, look! A post! Yes, I am back from my unannounced hiatus. Between work, sick cat, work, snowboarding, and work, I decided to take a little time off from writing. Actually, that’s the thing about having a food blog – it’s never the writing that consumes too much time, it’s actually the pictures. Looking through my stuff, it’s probably relatively obvious that I don’t have a fancy schmancy SLR. What I don’t have in equipment is made up for in food posing and creative (read: cheap) lighting.

I think maybe if I didn’t care about taking “food porn” worthy pictures, I’d be posting a whole lot more. But hey, I have a lot of fun with the photography anyway. I’d rather not skip it if possible. Sometimes though, in a hurry to either eat what I made or out of sheer laziness, my pictures come out something like today’s. Yes, I tried to ice the cake when it wasn’t cool enough. Who cares? I call this not carrot cake with cream cheese frosting, but carrot cake with cream cheese glaze. I win.

So what’s with this blurry carrot cake? Oh, it’s nothing really – just a spiced loaf of goodness that might make a rough day a little bit better.

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Chocolate Mint Cookies

I don’t care that the holidays are over. I’m still going to pair peppermint and chocolate together. Just try and stop me! When they produce a cookie this good, you won’t think to protest either. If I hadn’t been too lazy to make the icing drizzle, they’d look a whole lot prettier, but 1) I hate dealing with powdered sugar (it gets EVERYWHERE), and 2) I don’t care if it looks pretty, just as long as it tastes fantastic. And these cookies do. Read on – I bet you’re intrigued.

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Chocolate Chip Butterscotch Cookies

Happy One Year, Buttered BlasphAmy!

Happy New Year to all! With the coming of the new year also comes the one year anniversary of Buttered BlasphAmy. Holy crap, I wasn’t exactly sure that I’d make it a year with this project. Granted, at times I slipped off for a couple (or few) weeks, but I never got too far away. I’ve actually averaged just over one post per week overall, which is a little admirable when I think of it. I know, there are plenty of bloggers out there who post daily or even more, but for a casual blogger like myself (read: not professional), I think it’s been a very respectable run. Thank you readers, old and new, for humoring me here on my little piece of the Web.

So what kind of post do I do for such a milestone? I had considered something fancy and intricate, but if you’ve been keeping up with this blog, you’d know that that is usually not my style. So I opted for something with less fanfare. Chocolate chip cookies. That’s a classic, and I can’t believe I haven’t written a post about them yet. That said, here you go: Anniversary Chocolate Chip Cookies with Butterscotch. Here’s to another year of deliciousness and om noming.

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Sesame Almond Coconut Shortbread Cookies

Hi folks! Well I couldn’t resist. I had to think up a second recipe for Sophistimom’s and Challenge Dairy’s shortbread cookie contest. I was inspired to do a sort of east-meets-west cookie this time around. After some quick brainstorming, the ideas that I kept circling around back to were of Chinese sesame seed cookies and thoseĀ pink box almond cookies. Baked sesame seeds have such a unique, nutty, and oily flavor to them that I felt would work great in a shortbread. Continue reading

Orange Shortbread Cookies with Earl Grey Cream

Oh me, oh my. For anybody who’s ever been to a high tea service, you know that it’s all about the scones, tea sandwiches, and of course, the shortbread cookies. Oh and the tea. Obviously. Earl Grey is one of my favorite types of teas, and lucky for me, it’s also a popular choice for tea service.

So what better way to get my shortbread and tea fix than to combine both into a single bite-sized disk of deliciosity? (Yay for making up words.) I have to thank Sophistimom for pushing me to find the inspiration for this particular recipe. You see, she and Challenge Dairy are running a contest to win… get this… FREE BUTTER for a year. Those must be the two most beautiful words in existence. Put them next to each other and you get some cosmic pastry synergy going on. “Free” has to come first though, or else that creates a much sadder state of things. But I digress. On to the cookies! Continue reading