My friend Holly Burns made this pound cake and once I tried it, one thing became quite clear…not all pound cakes are the same. Obvious, I know…but this cake is in another galaxy of greatness. Holly, who has a love of baking agreed to help make this for Deb’s Honey Bee project!
I would definitely suggest this for any type of party, get together, or a gift for someone special. It’s a delightful pound cake and easy to make!
Credit goes to Janet and her blog From Cupcakes to Caviar where Holly found the recipe. Give it a click to visit her site!
Her recipe is below.
Lemon White Chocolate Pound Cake with Honey Lemon Glaze
For the cake:
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons lemon zest
- 1 cup white chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon extract (if you have an emulsion, even better, Use 1 teaspoon)
- 1/2 cup lemon juice
- 2/3 cup oil
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons honey
- 2 teaspoons sour cream
- 1 teaspoon lemon zest
- 1/4 teaspoon lemon extract
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees. Spray a 9 inch loaf pan with a non stick spray.
- In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, lemon zest and white chocolate chips. Stir well.
- In a medium bowl, combine the eggs, extracts, lemon juice and oil. Whisk to combine.
- Pour the wet ingredients into the dry, all at once. Stir well to combine until there are no dry floury spots left.
- Pour the batter into the prepared pan Bake at 350 until a wooden skewer inserted into the middle comes out clean, about 60 minutes. If it starts to get too brown on top, cover loosely with foil.
- When done, cool in pan for five minutes, then run a butter knife along the edges to loosen the cake and turn it out onto a wire rack to finish cooling.
- For glaze, combine all the glaze ingredients in a small bowl. Whisk to combine, making sure to get rid of all the lumps.
- Pour or spoon glaze over the cooled cake.