Lemon Cake

I haven't been able to bake much lately, let alone post something. Z has been sick with some viral infection, and we all know how crazy life gets when one or more of your kids are under the weather. Anyway, she is feeling better now which is a relief. However i'm feeling quite paranoid about A now. It's like waiting for the other shoe to drop. It's inevitable that they both share germs and i know sooner or later he is going to catch it too. But so far he seems fine. *fingers crossed*

Today I'm going to share the recipe for a lemon cake that i made recently. I have never really experimented with lemons in baking. I remember making a lemon curd once for a Boston Cream Pie but that was a flop because it tasted too much of egg yolks. So i decided to start my lemon-y goods experiments the other way round and this time i made a simple lemon cake. Lemon curds and puddings will follow later. 

This is basically a pound cake which uses lemon juice and lemon zest to give that moist and tangy flavour. The final touch is your lemon frosting which is made by combining confectioners icing with lemon juice. Everyone in my family loved this cake. It is just the right amount of moist and sweet and tangy. My husband is not a fan of the tangy-ness of the glaze though. But i loved it. You can make the cake without the glaze and this will probably be the best recipe for pound cake in your recipe collection.

Here's the recipe.

And this is how it turned out. I made it in a loaf pan, but i would suggest to use a round cake pan so the frosting settles on top. With a loaf pan you have to make it real thick if you want it to drip along with staying over the surface.