Friday, June 6, 2014

Glazed Lemon Pound Cake

This one time, Austin and I were on a ferry making our way back to Split, Croatia from Dubrovnik.  This was while we were backpacking around Europe, and we decided to take the overnight ferry and save on a hotel for a night.  Seemed like a good idea at the time and it did end up giving us some stories, so it probably was worth it.

At the time, we thought, "this will be nice, we'll be able to look out over the sea and enjoy some time on the deck reading and playing cards - we'll make it into a real cruise experience."  Yeah, no.  It was so cold!  We were bundled up in coats, scarves and hats and still could only stand out there for about 5 minutes without freezing.
We couldn't really hang out in our room because the wall-to-wall bunk beds didn't leave a lot of space for loitering around.  So, we went to the dining room to have some dinner and spend the last few of our Kunas (Croatian currency).  After a mediocre meal, the waiter asked if we'd like dessert, as waiters typically do.  The options were some sort of flan thing or 'poundcake.'  Poundcake it is!  We were a little surprised when the waiter brought us a plate of crepes...or 'pancakes.'

I'd pick poundcake over pancakes or crepes every day, but I guess I shouldn't complain - his English was far better than my Croatian!

1 1/2 c. butter, softened
8 oz. cream cheese
3 c. sugar
6 eggs
2 Tbsp. lemon juice
zest of 1 lemon
3 c. flour
1 tsp. salt
1 tsp. vanilla
For the Glaze:
1 1/2 c. powdered sugar
2 Tbsp. lemon juice
zest of 1 lemon
1 Tbsp. buttermilk

1.  Cream together butter, cream cheese and sugar.  Add eggs one at a time.

2.  Mix in lemon juice and zest, flour, salt and vanilla.

3.  Pour batter into a greased and floured bundt or tube pan.  Bake at 325˚ for 1.5 hours or until a toothpick/knife comes out clean.

4.  For the glaze, whisk together all ingredients until there are no lumps of powdered sugar.  When the cake is completely cooled and removed from the pan, pour over the top.

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