This recipe is taken from LCBO’s Food & Drink Summer 2011 issue. I had been looking out for it and was quite pleased to see it was available when I went to get some summer beers yesterday. This pound cake doesn’t require the usual creaming of butter and sugar and uses a combination of oil and butter. It produces a soft and buttery cake with slight tartness from the lemon.
The original recipe served the cake with a sauce made from fresh strawberries and strawberry jam but I used my own homemade strawberry sauce instead.
LEMON POUND CAKE
5 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar, divided
1/4 to 1/2 tsp salt (use greater amount if using unsalted butter)
1/4 tsp baking soda
1/3 cup canola or other vegetable oil*
1/2 cup butter, 1 stick, very soft
1 1/2 tsp pure vanilla extract
1/4 tsp cream of tartar
1. Preheat oven to 325 degrees F (160C).
2. Separate eggs, placing whites in a clean mixing bowl. Place yolks in a small bowl. Using extra, very generously butter and flour a Bundt pan.
3. Place measured flour into a large mixing bowl. Stir in 3/4 cup sugar along with salt and baking soda; mix well. Finely zest lemon with a rasp; squeeze 2 tbsp juice.
4. Slowly add oil in batches to very soft butter, stirring well after each addition. Stir in yolks; then zest, juice and vanilla.
5. Beat egg whites until foamy; beat in cream of tartar. When soft peaks form, gradually beat in remaining 3/4 cup sugar until glossy stiff peaks form. A bit of whipped egg rubbed between fingers feels smooth, not gritty.
6. Make a well in the flour mixture; add butter mixture all at once. Stir until all flour is absorbed. Using a large rubber spatula, fold 1/3 of whipped whites into dough until evenly mixed. Then fold in remainder just until streaks almost disappear. Turn into prepared pan; smooth top.
7. Bake in centre of preheated oven for 45 minutes or until a cake tester inserted in cake middle comes out clean. Cool upright on a rack for 15 minutes to firm up cake. Then loosen and turn out upside down to finish cooling on rack.
8. To serve, dust cake top lightly with icing sugar in a small sieve. Serve slices with some berry sauce.
* I used sunflower oil but I may have mistakenly used half a cup!
1 lb strawberries, hulled and halved
2 tablespoons maple syrup
1 tablespoon sugar (or 3 tablespoons sugar if you’re not using maple syrup)
Juice of 1/4 lemon
Zest of the 1/4 lemon (optional)
2 teaspoons cornstarch
Put the strawberries, maple syrup, lemon juice and zest (if using) into a medium saucepan and cook over medium-low heat for 10 mins. Taste and add the the 1 tablespoon sugar if it’s not sweet enough. Mix the cornstarch with 2 teaspoons water and add to the saucepan. Continue to simmer for another 10 minutes or until thickened. Remove from heat and mash lightly with fork to break up the bigger pieces. If you want a smooth sauce, puree the cooled sauce in a blender.