On the way home from work on Friday I was listening on the radio to Jeanne Robertson, a really wonderful and funny humorist and motivational speaker. She was relaying a story about her 7Up Pound Cake, which she makes and delivers to family and friends when someone has “passed”.  Now you might not think death is a funny topic, but in fact her story is amusing as she talks about her husband Left Brain, and his adventure at the grocery store while picking up ingredients for her. See the clip below, as Jeanne tells it far better than I could explain here (that’s why she is paid for her humor, and I am not). As Jeanne was approaching the end of her routine, I was approaching my neighborhood Whole Foods, where I made an immediate right turn into the parking lot so I could get ingredients to make my Lemon Loaf.  Right now you can find really bright and juicy lemons – I used Meyer Lemons for this dessert as they are sweeter than regular lemons.  This is a tasty, light and airy dessert just in time for Spring!

 

 

 

Ingredients

One pound cake mix

3 large Meyer lemons – squeeze to make fresh juice

2 eggs

2 Tbl lemon zest

1/2 cup water

Icing:

1 cup confectioners sugar

2 Tbl fresh lemon juice

 

Method:

Pour pound cake mix into mixing bowl and add water, lemon juice, lemon zest and eggs.  Mix on low-speed for one minute, then increase to medium and beat for another 2 minutes – the batter will be thick and creamy.

Spray a silicone loaf pan with non-stick spray and pour the batter into pan.  Smooth out the batter into corners of pan and then shake it to get out any air bubbles in the batter. Place the silicone pan on a cookie sheet and put into a 375 degree oven for 55-65 minutes, until the cake is golden brown and coming away from the sides of the pan.

 

 

Combine the confectioners sugar and the lemon juice in a bowl and whisk it for about 30 seconds until well blended.

Remove lemon loaf from oven and put on rack to cool for about 15 minutes and then flip out of the pan onto the rack. Once completely cooled, top the lemon loaf with the icing, letting it drop down the sides of the cake.