Lemon Pound Cake [for a cause].

I’m a huge fan of the Joy the Baker podcast, and a couple of weeks ago, Joy and Tracy announced some heart-wrenching news: one of their avid listeners, Veronica, passed away unexpectedly.  Her husband Tim wrote in to let Joy and Tracy know how much his wife loved their podcast — and as “homework,” Joy and Tracy asked us listeners what we could to honor Veronica.

There were several lovely suggestions, but they decided on a couple of things: 1) make a lemon pound cake, since it was one of her favorite desserts (this made me think of A Peanut Butter Pie for Mikey — so sweet) and 2) volunteer, as Veronica was a huge advocate for volunteer work.

So, I made this delicious lemon pound cake, dropped a few loaves of it off to some dear friends of mine — and I volunteered at a local organization called Christian Haven (along with members of my church, as part of a service project).

Warmth was felt in my heart and happiness was felt in my belly.  I need to make this a more common occurrence in my life.

My thoughts and prayers are with Tim and his family.

Bake this Lemon Pound Cake in honor of Veronica, share it with people you love, and volunteer at a local organization that speaks to your spirit.  Love and happiness to you, friend — now and always.

Lemon Pound Cake

Recipe adapted from Joy the Baker

You will need:

1 (8 oz.) package of cream cheese, softened

3/4 c. unsalted butter, softened

1 and 1/2 c. sugar

The zest and juice of 2 lemons

1 and 1/2 t. vanilla

4 eggs

2 c. all-purpose flour

1 and 1/2 t. baking powder

1. Preheat oven to 325 degrees.  Butter and flour 4 mini loaf pans and one 9″ loaf pan.  Set aside.

2. Sift flour and baking powder into a medium bowl.  Set aside.

3. In the bowl of an electric mixer with the paddle attachment, cream butter and cream cheese together until light and fluffy — about 2 minutes.  While that mixes, work the lemon zest into the sugar.  This process will take a few minutes and the sugar will become very fragrant.

4. Scrape down the bowl of the mixer and add in the sugar.  Mix well.

5. Add in lemon juice and vanilla.

6. Add in eggs one at a time, beating for about 1 minute each.  Scrape down the bowl after each addition.

7. Slowly add in the flour and baking powder.  Don’t overmix.  Bring ingredients together with a wooden spoon or spatula.

8. Pour 1/3 of mixture into 9″ pan and distribute remaining batter into mini loaf pans.  Bake mini loaves for about 25 to 30 minutes.  Check on 9″ half-loaf when mini loaves are done.  Bake an additional 5 to 15 minutes, or until a skewer inserted in the center comes out clean.

Pound cake will keep, well wrapped at room temperature, for up to 3 days.

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