Transport your taste buds through time with our tantalizing Lemon Pound Cake, a beloved classic that has delighted dessert lovers for generations. This timeless treat traces its origins back to the early 19th century, where it gained popularity for its rich, buttery flavor and the vibrant citrus notes of fresh lemons. Our rendition stays true to tradition, featuring a dense, moist cake infused with zesty lemon zest and juice. Whether enjoyed with a cup of tea or savored as a sweet ending to a meal, our Lemon Pound Cake promises a nostalgic journey with each delightful bite. Order now to experience a slice of history infused with the irresistible flavors of buttery pound cake and refreshing lemon essence. Our line of Retro Cakes brings back fond memories of mid-century entertaining. Comforting and classic, these delicious deserts are easy to execute, evoking memories of simpler times, classic ingredients, and techniques. LEMON POUND CAKE - To market canned pineapple, the Dole Company had a recipe contest. Mrs. Robert Davis from Norfolk, Virginia won with her pineapple upside-down cake recipe. This recipe was then published in newspapers and magazines, which helped to popularize the cake across the country. BLACK BURLAP BAG (12 oz.) INGREDIENTS:Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). Preheat the oven to 350°F and position a rack in the middle. 4 eggs, room temperatureGrated zest of 3 large lemons5 1/2 tbsp Butter, melted 1/2 cup Coconut Milk or Cream (at room temperature) Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess. In a large bowl, whisk the eggs and grated zest. Bit by bit, sift the dry ingredients over the foamy egg mixture. Incorporate the flour into the eggs, mixing lightly - there's no need to beat. Fold in the coconut milk and then melted butter into the mixture. Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Cool to room temperature right side up on a rack. Some believe that a pound cake needs a day to ripen, but it is wonderful as soon as it cools. The cake should be stored wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature. Orders up 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email [email protected].
