CBC Radio host Sheryl MacKay meets creative people from all around the province. Hear about their passions and inspirations. You'll visit artists and in their studios, musicians and performers backstage, writers at their keyboards and chefs at the cooktop. There's great conversation and a lot of laughs too waiting for you every weekend on North by Northwest.
Lemon Pound Cake
200g Butter, room temp.
230g AP Flour
1t. Baking Powder
2 T. Whole Milk
4 T. Lemon Juice
2 T. Lemon Zest
1 t. Vanilla
½ t. Salt
For the glaze:
2 C. Powdered Sugar
3-4 T. Lemon Juice
Preheat the oven to 350F. Add the lemon zest, sugar and salt to a bowl. Rub the lemon zest and sugar together using your fingers, this helps activate the oils in the lemon zest.
Add the butter and sugar mixture to the bowl of a stand mixer and paddle for 2-3 minutes. Add the eggs one at a time, then the milk, lemon juice, vanilla and mix again. It’s okay if the mixture splits at this point, the flour will save it!
Add the flour and baking powder to the bowl and mix until just incorporated. Don’t overmix!
Pour the batter into a loaf pan sprayed with non-stick spray and lined with a strip of parchment. Bake for 45-55 minutes or until a skewer inserted comes out clean.
Allow the cake to fully cool down before glazing it. Make the glaze by sifting the icing sugar into a bowl, adding in the lemon juice and mixing until desired thickness in reached.