Lemon Pound Cake

So I was having dinner with a couple of friends and since they were doing the cooking I figured I’d make dessert. Plus it’s really my specialty. I asked them what do you want? The answer, lemon pound cake. I was like, ok. I just made the key lime pound cake so making this kind of cake was pretty fresh in my memory. I consulted my good friend, Google, found a couple of recipes and decided on this on. With some modification, of course. And for the frosting, I really like a cream cheese frosting. Since this was lemon, I decided to bump it up several notches. I added in a little lemon curd, which I had leftover from making my Limoncello cake recipe. Enjoy!

Lemon Pound Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 sticks of unsalted butter (1 cup), at room temp
  • 1 cup sugar
  • 4 eggs, at room temp
  • 1 tsp real vanilla extract
  • 1 tsp lemon extract
  • 1 lemon, zested and juiced


Shift together the flour, baking powder and salt. Zest in the lemon.  In a mixer, I like to use my Kitchenaid stand mixer with the paddle attachment, cream the butter until light and fluffy. Lower the speed and slowly add in the sugar. Mix until combined and again, fluffy. With the speed still lowered, add the eggs one at a time. Mix until well combined. Add in the extracts and lemon juice, which should be about 1/4 cup of juice. Add in the flour mixture and mix until it’s just combined, don’t over mix it our the cake will come out too dense and tough.

Pour into a parchment lined loaf pan that’s been sprayed with non-stick cooking spray.

Bake in a 350° oven for 50-60 minutes or until a skewer comes out of the center clean.


  • 1 8 oz package cream cheese, at room temp
  • 1/2 cup lemon curd (you can find the recipe here)
  • 1 cup powdered sugar


In a bowl with a hand mixer, beat the cream cheese until it’s smooth. Add in the lemon curd and beat again until smooth. Lower the speed and slowly add in the sugar, beat until smooth. Frost the loaf of cake and refrigerate. This frosting is somewhat loose but very tasty.


Key Lime Pound Cake with Key Lime Cream Cheese Frosting

So a friend of mine posted this recipe to my Facebook page, suggesting I give it a try. And clearly he wanted some key lime pound cake. I was totally up for the challenge. The first challenge was finding key limes! Being in the Pacific NW, they’re not as readily available as one might think! So after consulting the hive-mind of Facebook, I found them at QFC. I picked up a 1lbs bag and off to the kitchen I went. I did modify the original slightly, cut down the sugar for one. Also I added a little key lime liqueur. It turned out delicious. However I will be modifying the frosting recipe in the future. It’s good but I’d like it to have more lime flavor. Enjoy!

Key Lime Pound Cake

  • 4 sticks unsalted butter at room temp (hence the name, pound cake)
  • 2 1/4 cups sugar
  • 6 large eggs at room temp
  • 4 cups all-purpose flour
  • 1 lbs fresh key limes, zested and juiced
  •  1/4 cup sweetened condensed milk
  • 1/4 cup key lime liqueur
  • 1 Tsp real vanilla extract


Preheat your oven to 300°. Spray 2 loaf pans with non-stick cooking spray.

Using a stand mixer on medium-high, beat the butter and sugar until light and fluffy, about 5 minutes. Lower the speed to medium and add the eggs one at a time and beat until incorporated. Don’t worry if it starts to look like cottage cheese. Add the juice, milk, zest, vanilla and key lime liqueur and beat until combined.

Lower the speed to medium-low and add the flower 1/2 cup at a time. Beat until light and fluffy again, shouldn’t take more than 2-3 minutes. Pour evenly into the bread pans. I like to line mine with a little parchment paper as it makes taking them out so much easier. Bake for 1 hour and 20 to 30 minutes or until a skewer comes out clean.

Key Lime Cream Cheese Frosting

  • 2 8 oz packages of cream cheese at room temp
  • 4 Tbsp unsalted butter at room temp
  • 1 1/4 cups powdered sugar
  • 1/4 cup key lime liqueur
  • 1 Tsp real vanilla extract


In a stand mixer with the whisk attachment, beat the cream cheese and butter on high until light and fluffy. Lower the speed to medium and add the powdered sugar 1/2 cup at a time. Beat until well combined. Add the key lime liqueur and vanilla, beat until well combined. Frost the tops of the cooled loafs and serve.

Bananas Foster Trifle

One of my favorite restaurant’s in Seattle used to serve bananas foster at your table. The owners wife would wheel out a cart with a propane hot plate, slice up the bananas right there, and make the foster right there. It was amazing and delicious! They also did peaches flambe, which is pretty similar. So I now make it at home every once in a while, the advantage of having it made in front of you several times is you SEE how it’s done. It’s pretty simple. So I took it once step further and turned it into a trifle. The banana custard is based on my banana cream pie recipe. Enjoy!


Bananas Foster

  • 5 or 6 bananas
  • 1 stick of unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup rum (I like to use Bacardi Gold)
  • 2 Tbsp banana liquor
  • 1 Tbsp pumpkin pie spice (or 1 tsp of ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground clove)
  • Juice of 1/2 lemon


Slice the bananas into a medium bowl, about 1/4″ pieces. Juice the 1/2 lemon and toss the bananas with it. In a medium, high sided skillet melt the butter (easier if you cut it into chunks). Add the sugar and spice and stir until the sugar is melted. Add in the bananas and cook for a minute. Add in the rum and banana liquor and cook for another minute. If you’re feeling fancy you can light it on fire and cook briefly until most of the alcohol has burned off. Dump it back in the bowl and let cool.

Brown Sugar Poundcake

  • 1 cup butter (2 sticks) at room temp.
  • 1/2 cup shortening
  • 1 cup light brown sugar
  • 1 cup dark brown sugar
  • 5 eggs
  • 3 cups sifted all-purpose flour
  • 1/2 Tsp kosher salt
  • 1 Tsp baking powder
  • 1 Tsp real vanilla extract
  • 1 cup milk


In a stand mixer, I like to use my KitchenAid Stand Mixer, beat together at medium speed the butter, shortening and sugars until light and fluffy. Add the eggs one at a time.

In a medium bowl sift together the flower, salt and baking powder.

Add the vanilla to the milk.

Add the flour and milk, alternating between the two, a little at a time until well mixed.

Pour the batter evenly between 2 loaf pans. Bake in a preheated oven at 350 degrees for about 1 hour 15 minutes or until golden brown and a toothpick comes out clean from the center of each loaf. Cool.

Rum Simple Syrup

  • 1 cup dark rum (I use Myers)
  • 1 Cinnamon stick
  • 3/4 cup sugar


Put all the ingredients into a small sauce pan. Bring it to almost a boil, turn the heat down to low and let it simmer for about 45 minute. Allow to cool.

Banana Custard

  • 3 cups whole milk
  • 3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 Tsp kosher salt
  • 3 egg yolks, lightly beaten
  • 2 Tbsp butter
  • 2 Tbsp banana liqueur


In a small bowl lightly beat the 3 egg yolks and set aside.

In a medium bowl combine the sugar, flour and salt.

In a medium pot, scald* the milk. Gradually stir in the flour mixture. cook over medium heat, stirring constantly until it’s thickened. Cook for another 2 minutes. Stir a small amount of the hot milk mixture into the yolks a little at a time (1 ladlefull). Do this until you have incorporated about 1 to 1 1/2 cups. Then stir the yolk mixture back into the milk mixture. Cook for another minute or two, stirring constantly. Remove from the heat and blend in the butter and banana liqueur. Refrigerate until cold.

Banana Whipcream

  • 3 cups heavy cream
  • 2/3 cup powdered sugar
  • 2 Tbsp banana liqueur


Chill the bowl of your stand mixer in the freezer for about an hour. Add the cream and beat at medium until it starts to thicken. Turn it up to high and beat until soft peaks start to form. Add the powdered sugar and banana liquor, beat until stiff peaks form.

Bananas Foster Trifle

To assemble the trifle have a large serving bowl on hand, I prefer glass so my guests can see the layers of the triffle.

Cut the pound cake into 1″ slicked. Take the rum simple syrup and coat each side of the slices. Arrange them in the bottom of your serving bowl. Add 1/2 of the banana custard and smooth it into an even layer. Add 1/2 of the bananas foster and sooth it into an even layer. Add 1/2 of the banana whipcream. Repeat. Refrigerate for at least 1 hour.