Sunday Dinner

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with Green Zebra Tomatoes

Simple Green Salad

Lemonade Pound Cake

Summer is quickly coming to an end and I want to "squeeze" (pun intended for this post) in as many seasonal good eats as possible.  

If you follow me on FB, you'll know that I have Green Zebra Tomatoes growing in my garden and they pair so well with the goat cheese appetizer we are having tonight.  It's ittle hard to post that appetizer recipe right now because I am sure many of you do not have that variety growing, but maybe I'll just share the goat cheese ball soon. I have previously shared the recipes for the main course and side; Grilled Butterflied Brown Sugar Chicken and the Creamy Corn Pudding, so I have linked those recipes above. What I am going to share today is the cake!  

I have already told you about my Great Aunt Margaret's Southern Pound Cake and that is "kinda" like a lemon pound cake, but this here cake...is a Lemonade🍋 Pound Cake. It is sweet and just a bit tangy like a tall glass of lemonade.  

Now, you might be wondering how the "lemonade" flavor is achieved.  Wait for it...good ole fashion lemonade concentrate.  Yep, the work is already done for you. Well except for the part of making the cake😉.  

The other ingredient that makes this a wonderful cake is the addition of sour cream.  Having said that, you can also use plain yogurt (not the Greek stuff).  They both have equally good results and make for a tender and moist end product.  The last thing to finish off this cake is the glaze.  Mmm...glaze. The original recipe called for drizzling the glaze over the still warm cake, but I like to see my glaze, so I let the cake cool a bit longer before pouring on the glaze

So, pucker-up, run to the store and get that can of lemonade concentrate! Happy Sunday! 

Lemonade Pound Cake
yields approximately 12 servings

For the Cake
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups (12-ounces) unsalted butter at room temperature
2 cups granulated sugar
5 extra large eggs at room temperature
3/4 cup frozen lemonade concentrate, thawed
1/2 cup sour cream (light or full-fat) *plain yogurt (not Greek) can be substituted*
1 Tablespoon lemon zest
1/2 teaspoon pure vanilla extract

For the Glaze
1/3 cup frozen lemonade concentrate, thawed
1/2 teaspoon lemon zest
2 cups confectioners' sugar

For the Cake
Preheat oven to 325° F.  Spray a 15-cup Bundt pan with nonstick baking spray (the kind with flour; set aside. 

In a medium bowl, stir together the flour, baking soda, and salt; set aside.  In another medium bowl, stir together the lemonade concentrate and sour cream; set aside.

Using a mixer with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, stopping occasionally to scrape down the sides of the bowl.  Add the eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with the lemonade mixture, beginning and ending with the flour mixture. Add the lemon zest and vanilla.  Scrape down the sides of the bowl and mix mix until combined, about 15 seconds.  Pour the batter into the prepared pan and bake until a wooden pick inserted into the center comes out clean, about 60 minutes.  Let the cake cool in the pan for 10-15 minutes.  Invert the cake onto a wire rack and let cool slightly, about 30 minutes.  

For the Glaze
In a medium bowl, whisk together the concentrate and zest. Gradually whisk in the confectioners' sugar until smooth.

Set the wire rack with cake on a parchment paper lined baking sheet.  Drizzle the lemonade glaze over  cake. (Garnish with a bit of lemon zest, if desired.) Let cake cool completely.  Slice and serve.  Enjoy!

Source: Adapted from Taste of the South, Special Southern Cake Issue 2014


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