Sunday, February 12, 2012

A Lovely Lemon Cake

Note: This post is, for some reason at least partially due to the magic of Pinterest, my most-viewed post EVER. Shortly after posting this recipe, I began learning the horrors of genetically-modified foods and began feeling a bit of guilt over the ingredients in this recipe. However, there is good news! If you just need a sweet tooth fix, ALL of the GMO horrors can be prevented by purchasing organic versions of these ingredients. I encourage you to make the change. You will feel better for it. Our children's food futures will be better off for it as well. Thanks! ~april
For more on the problem of genetically-modified foods, visit
This is also a wonderfully informative video on the subject.
This weekend we had some friends from WAY out of town coming for a visit, so I whipped up a little lemon pound cake to have on hand in case anyone had  a sweet tooth.
 I thought it turned out pretty.
 It was actually lemon-orange-almond....moist and dense.

Much yumminess(and didn't last LONG!).

Preheat oven 350(325 dark pan)
Prep your bundt or tube cake pan with oil or non-stick spray.

1 lemon cake mix(please buy an organic one!)
4 eggs(pastured or organic)
1/2c. organic milk(or organic non-dairy substitute)
1/2 c. orange juice
1 4-serving pkg. instant vanilla(or lemon, if you like it REALLY lemony)pudding(watch for artificial colors and flavors here)
1/2 c. pastured butter
3/4 c. plain organic Greek yogurt.(or sour cream)
1 tsp. organic almond extract
finely chopped zest of one ORANGE, mixed with about 1 tsp. organic cane sugar

Mix on low till combined, then on medium for about three minutes. Pour into prepared pan and bake for 45-60 minutes(depending on your pan and oven temperature). Done when a toothpick comes out with crumbs!

Let cool about a half hour in pan, place on cake plate, and drizzle with basic glaze--1.5 c. confectioners' sugar, 1/2 tsp. vanilla extract, 1 tsp. lemon juice, and enough half and half or milk to make it a nice drizzling consistency.



Linking up to Share the Love Wednesday


Jess said...

YUM! great... mom did you take those pictures before of after?



Catie D. said...

It would have lasted longer, had not Jess...never mind...;)

Sherry@Back2Vintage said...

Wow, April....The cake looks luscious! I bet it didn't last long! Thanks for the recipe!

Lynn said...

Oooooo, that looks SO good! I hope you had your share! :)


no spring chicken said...

That cake looks like pure heaven!! I haven't had pound cake in such a long time. And I haven't had lemon since summer... Great suggestion. Thanks for sharing the recipe.

Blessings, Debbie

Loretta said...

OMG...I don't know how I miss this post, but honey this is beautiful! I know it was just as tasty! Great Job! Hugs

very merry vintage style said...

I'm getting hungry just looking at this post. What a beautiful cake and I bet it tasted even better. Thanks for linking up to the Share the Love Wednesday link party at Very Merry Vintage Style!

very merry vintage style said...

Stopping back to tell you you're featured this week! Stop by and grab a feature button. I hope you'll be back often.