It has been a long time since I have posted a recipe and I am glad I was able to finally come through on a TWD post. Between having an excess of sweets on my hands after my birthday and a busy schedule, I have been out of the kitchen for quite a while!
This weeks recipe was chosen by Wendy of Pink Stripes. The original recipe is for rum-drenched cakes and to be honest, I probably would have never bothered with this recipe because rum isn’t my thing (well, at least in baked goods!). However, Dorie gave lots of ideas for change and I do love lemon! This was my first time making a pound cake and I think it went pretty well. I really need to invest in a smaller loaf pan because it was a bit wide and short, but oh well!
I am not usually much for a pound cake but this one was lovely. This cake would make a great little treat if you were having afternoon tea with friends.It was so easy to put together and I halved the recipe which works better for me. I made a few changes (other than the obvious change from rum-drenched to lemon drenched). I used half and half cream (I didn’t notice any difference!) and used pure vanilla extract instead of the vanilla beans. I am sure the vanilla beans would be lovely but I was looking for the easy route last night! This recipe is one I would make again and may even try making a thicker lemon glaze next time for something different.