Sunday, January 6, 2013

In the Kitchen with David: Mimi’s Lemon Pound Cake

Hi, my name is Paula, and I’m a QVC addict…
I have purchased way too many things from “The Q,” and honestly, most of it is AWESOME! (I’ve returned a few foolish purchases, but most of it stays right here in B-lo!) One of my recent awesome purchases was show host David Venable’s “In the Kitchen with David: Comfort Foods That Take You Home” cookbook…because I needed another cookbook:

My cookbook collection...
I think there are a few more that Mom is borrowing…
Anyway, there are a number of awesome-looking recipes in there (I say awesome-looking because the pictures make everything look, in David-speak, “so good it’s stupid”). One that really attracted my attention was Mimi’s Lemon Pound Cake. I love all things lemon, and it made me think of my grandma – incidentally, this recipe was for David’s grandmother’s signature dessert.

It was yummy-looking enough that I made my own lemon curd, gathered up three sticks of butter (yep, that’s most of the “pound” in “pound cake”) and all sorts of other stuff that’s not very good for you (oh, well, it was holiday season!) and ventured into the land of David…and it is delicious!

Mimi’s Lemon Pound Cake (adapted from “ITKWD” cookbook)
1/3 cup sour cream
1/3 cup lemon curd
1 tablespoon pure vanilla extract
3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 pound (3 sticks) butter at room temperature
2-1/4 cups sugar
5 large eggs
Put rack in the middle of your oven and preheat the oven to 325-degrees F. Spray a 12-cup Bundt pan or tube pan with cooking spray and dust with flour.
In one bowl, whisk together sour cream, lemon curd and vanilla. In a second bowl, combine flour, baking powder and baking soda. In a third bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture; beat the batter after each addition until just combined.
Pour batter into pan and spread out evenly. Bake for 60 to 90 minutes, until cake is golden and a tester comes out of the center of the cake clean. Cool the cake in the pan for 20 minutes, then invert onto a serving plate and carefully remove pan.
Author’s note: the original recipe called for lemon zest as well. My lemons were not cooperating with me, and the 1/4-cup of zest needed in the recipe would have taken me three days to grate. This would definitely have made it much more lemony (I still liked it!).
The original recipe also called for a lemon syrup drizzle – to get the full original recipe, get David’s cookbook at (not an affiliate link – just an awesome place to shop!) or wherever you purchase your cookbooks.

All photos:


  1. Thanks, Paula.. looks just yummy.. I'll use loaf pans x 2 and freeze one to enjoy later.. I'm adding lemon zest for stronger flaver and a lemon glaze.. thanks again! ellen

    1. Using two loaf pans sounds like a good idea - I ended up cutting it up and freezing it also. Thanks for reading!