There’s nothing I like more than a good baking challenge & this holiday season Donsuemor contacted me again with a challenge to make something out of one of their new products.
In case you haven’t heard of Donsuemor, they are a California-based company that specializes in making delicious French madeleines & cakes. This company has a special spot in my heart because they were one of the first companies to show interest in my “little-blog-that-could”.
Two years ago I made these “accidental” Almond Roca Mocha cake bites (…let’s just say there’s a weight limit to a cake pop…so the pops became bites!) & the year after that I had a Peruvian Tea Party with my family where my dad ate about 10 madeleines before he fell asleep on the couch. Ha!
This year I decided to get back to basics & used their new Lemon Currant scone mix to bake something a little different 🙂
I figured after about 2 years of constant baking for my business, I could handle a new challenge & decided to take their scone mix & make myself a pound cake.
Why a pound cake?
Well, first of all because I love ’em & second of all, because I wanted a cake that would travel well to a friends’ holiday party. This cake came out absolutely delicious! It was like a scone-cake hybrid. The Lemon Glaze added another level of tartness & sweetness that made it perfect for a big ol’ cup of coffee at the end of the night. The scone mix already had most of the ingredients in it that I needed for pound cake (flour, sugar, baking powder, lemon zest, etc) so with a couple of little additions, I had a ridiculously easy yet visually pretty treat!
Lemon Currant Pound Cake with Lemon Glaze!
This is the mix I started out with. I had to google the ingredients a little because it came in a plain white Donsuemor box, but lucky for me the website has all of that info online 🙂 I got all of my ingredients ready before I started baking because once that butter & sugar are creamed together, this cake comes together really fast!
After creaming together the sugar & butter, I added a couple of different extracts along with my eggs. I wanted this cake to not only taste super lemon-y by adding lemon extract but I also wanted just a hint of vanilla. I always put my extracts in with my eggs, because I tend to forget to add them otherwise. I also may or may not be prone to forgetting to add the sugar…or the salt…and maybe even the eggs. I won’t admit to anything, though.
I also decided to add greek yogurt to this cake because I like the creaminess & mildly tart flavor that it gives. I use Fage 0% because it isn’t as runny as other greek yogurts & won’t mess with the consistency of my batter. Bonus: It’s healthy & adds a little protein to your baked goods 🙂
The batter for this cake is going to be kind of thick. It’s just the nature of the scone-pound cake franken-cake that we are making. Don’t worry though, it bakes up with a tender crumb & perfect for a warm cup of tea (or coffee…if I was into that kinda thing)!
The lemon glaze is really easy to put together, too. All you have to do is whisk all of the ingredients together & pour over a completely cooled cake. When I pour glazes over my cakes, I like to place the cake on a wire cooling rack over a cookie sheet. That way the glaze doesn’t collect at the base of your cake & you can collect any extra glaze for spreading on individual cake slices or other goodies like pancakes, cookies & of course good ol’ fashioned scones!
Enjoy!!
Lemon Currant Pound Cake with Lemon Glaze
Ingredients
- 1 24 oz bag Donsuemor Lemon-Currant Scone Mix
- 1 cup butter, room temperature, cut into small chunks
- 1/2 cup light brown sugar
- 4 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract
- 1 cup greek yogurt (I used Fage Total 0%)
- 1/2 cup whole milk
- 2 1/2 cups confectioner's sugar
- 1 Tbsp unsalted butter, room temperature
- 1 Tbsp lemon juice
- 2-4 Tbsp milk
For the Pound Cake:
For the Lemon Glaze:
Instructions
- Preheat oven to 350 degrees F. Butter & flour (or spray with something like Baker's Joy that has both flour & oil in it) a 9 inch bundt pan. If using a dark pan like the one I used, reduce your oven temperature to 325 degrees F.
- In a mixing bowl of a stand mixer combine butter & brown sugar. Using the paddle attachment, cream sugar & butter until light & fluffy (about 5 minutes).
- In another small bowl, combine eggs & extracts. Add eggs one at a time to the sugar mixture, beating well after each addition. Add milk to egg mixture & scrape the sides of the bowl down as needed.
- With the mixer on low, alternate adding portions of the dry scone mix & greek yogurt (about 1/2 cup at a time to the egg/sugar mixture. Mix batter just until it is smooth. (It should work out to about 3 additions of flour & two additions of yogurt.)
- Spoon the mixture into the prepared pan & bake for about 35-40 minutes. Test the cake with a toothpick until it comes out clean. Each oven is different & depending on your pan, your bake time will vary.
- Put cake pan on a wire rack placed over a baking sheet & allow to cool to touch. Turn out cake onto a plate by turning the pan upside down & tapping gently on the sides to loosen the cake. Allow cake to cool completely then transfer back to wire rack to pour the glaze over it.
- While the cake is cooling down, prepare the glaze. Place butter, sugar, lemon juice & 2 Tbsp of milk into a small bowl. Whisk until completely combined. If your glaze it too thin, add more confectioner's sugar. If it's too thick, add more milk.
- Pour glaze over the top of the cake & allow it to drip down the sides. Collect any glaze left on the cookie sheet & pour back over the cake or place in another small bowl for people to spread on their individual cake slices. You can never have too much icing!!
© Patricia's PattiCakes