WEEKDAYS 1e|12c|p

Lemon Pound Cake

Michael Symon
Servings: 8
1 to 2 hr

This moist and tasty dessert dish is so good we dare you to have just one piece.

  • Ingredients
  • step-by-step directions
Lemon Pound Cake
  • 1/2 cup Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 Eggs (Separated)
  • 1/2 cup Butter
  • 2 tablespoon Grated Lemon Zest
  • 1 1/4 cups Sugar
  • 6 tablespoons Fresh Lemon Juice
  • 1/2 cup Milk
  • Strawberries
  • Lavender Simple Syrup
  • Lavender
  • 1 cup sugar
  • 1 cup water
  • For the Cake: Preheat the oven to 350°F.  Line a 9x5-inch loaf pan with parchment.
  • Combine the cornmeal, flour, baking soda and salt and set aside. 
  • Beat the egg whites until stiff and set aside. 
  • Cream the butter, sugar, and lemon zest until fluffy then add the egg yolks and mix well.
  • Add the lemon juice and then milk to dry ingredients.
  • Carefully fold in the beaten egg whites and spoon the batter into the prepared pan. 
  • Bake for 50-60 minutes or until a toothpick inserted near the center of the cake comes out clean. 
  • To serve cut slices of cake and brush with lavender simple syrup and top with fresh strawberries.
  • For Simple Syrup: Steep lavender in 1 cup of sugar and 1 cup of water until all of the sugar dissolves. Strain out lavender and allow syrup to cool. Store in refrigerator.
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