For the Love of Family, Friends, and LEMONS
Growing up in Belgium, homebaker Sandrine Olds fondly remembers life revolving around simple, whole food. She appreciates food as a way to express love and bring people together. “It has always been important to me to convey these principles and this culture to my children, who have been in the kitchen with me since they were born and do appreciate a good meal or dessert,” she says. Olds and her daughter, Lilly, especially love all things lemon, like this pound cake. Sweet and tart, this cake is utterly suited for a birthday celebration, Sunday afternoon dessert, or just to have as a nibble in the kitchen. Together, they perfected a recipe they found online years ago, adapting it to our high altitude and amping up the lemon flavor.
MAKES 1 (9-INCH) ROUND CAKE
Avocado oil (for pan)
3¼ cups flour
1 teaspoon baking powder
1 cup butter, softened
3 eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Juice of 1 lemon, divided
⅔ cup honey
1 cup confectioners’ sugar
Preheat oven to 350°F and grease a 9-inch round cake pan with avocado oil.
In a medium bowl, mix flour and baking powder. Set aside.
In a large bowl, cream butter and eggs until well combined. Stir in milk, vanilla, and ¼–½ of the lemon juice. Slowly incorporate the flour mixture into the wet ingredients. Add honey and mix until thoroughly combined.
Pour batter into the prepared cake pan. Bake for 45 minutes, turn off the oven, and let finish baking for about 15–20 minutes, until an inserted toothpick comes out clean.
Meanwhile, make the glaze by adding lemon juice to the confectioners’ sugar until it is the desired consistency.
Remove cake from the oven and unmold onto a platter. Pour glaze over the cake, letting it drip down the sides. Let cake cool completely, and enjoy.
