Sunday, April 24, 2011

Semi Homemade Lemon Pound Cake

Taste is one of the traditional five senses. It refers to the ability to detect the flavor of substances. According to Wikipedia, the sensation of taste can be categorized into five basic tastes: sweetness, bitterness, sourness, saltiness and umami. Sourness is the taste that detects acidity. Generally between India and US, I find people in US more receptive to the sour taste. There are so many items exhibiting the sour taste profile. I had been using lemon as an added flavor to our Indian dishes while making lemon rice occasionally. But after seeing so many recipes in Food Network where lemon was used as a star ingredient, I was inspired.

The lemon is presumed to have originated from India, northern Burma and China. It was introduced to the Americas in 1943 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Lemon juice, rind, and zest are used in a wide variety of culinary applications. In my recipe I have used lemon juice and zest. 


Pound Cake or Yellow Cake Mix - 1 packet (I used Betty Crocker's Yellow Cake)
Ingredients as per the cake mix
Lemon - 4 (Depending upon the sourness level that you want, you can change this)
Sugar - 1 cup


Prepare the cake batter as per the instructions given in the selected cake mixture. (If you are preparing the cake batter on your own, prepare the batter for plain sponge cake). Zest the four lemons. Extract the juice and keep it separately. Add the lemon zest to the batter. Mix thoroughly. Bake the cake as you normally would. Once the cake is ready, place it on a wire rack for cooling.

For Lemon Glaze

Melt sugar with 1/2 cup of water. (If you need nice white frosting replace plain sugar with confectioners sugar). Take it off the heat and add the lemon juice and mix thoroughly.

Pour the lemon glaze over the baked cake slowly allowing the cake to absorb the mixture. Lemon Pound Cake is ready and yummy!

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