Wednesday, September 10, 2008

Iced (Kinda) Lemon Poundcake

Apparently, you can get in a lot of trouble for copying trademark recipes from well-known chains. So for the sake of me not going to jail, we will call this *Shmarbuck's Iced Lemon Poundcake.

I used to work within walking distance from a *Shmarbuck's and love, love, loved their iced lemon poundcake. Now the closest *Shmarbuck's is 30 miles away! That has to be a crime, right? Most places have these coffee shops every 50 ft and on every corner but I digress. Anyway, I've been on a bit of a lemon kick lately so I figured I'd try to find a really-similar-but-not-the-same-because-then-I'd-be-arrested recipe. Unfortunately, it was no where near the same as *Shmarbuck's but fortunately, it was still awesome!

My favorite part of *Shmarbuck's is the dense icing the sits on top. Well, this "icing" just absorbed into the cake. BUT it made it incredibly moist and lemony. Its also much more light and airy. Also, the recipe lied and said it makes one loaf pan. Well, one overflowing loaf pan and a 8x8 cake pan later I realized it must have been a misprint. Next time, (and my husband is already begging me to make it again) I will use a 9x13 and I think it will be perfect.

Iced Lemon Poundcake
Source: Kitchenlink
1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract

Lemon Glaze-
3/4 cup sugar
3/4 cup water
1/3 cup lemon juice
1 teaspoon grated lemon rind

1. Preheat oven to 300 degrees F. Grease and flour a 9x13 pan.

2. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract.

3. Pour batter into a prepared pan. Bake at 300F for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes.
4. Lemon Glaze: Combine glaze ingredients, stirring until sugar dissolves. Spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

*Name has been changed so I don't go to the Penn.

1 comment:

Joelen said...

Omg... thank you for posting this! I've always liked their lemon poundcake and finding the recipe for it has been tucked away in the back of my head. Thanks for sharing this and I've starred this to try!