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After all was said and done, this cake was almost what I wanted.
It scored big points in the flavor department as many testers loved it's bright, yet not over the top, lemon flavor.
He thought for a moment and then explained how he's really been into Starbucks Lemon loaf and suggested that I try to recreate it.
I steered clear of any copy-cat recipes that were already on the web because I was committed to making a lemon pound cake that didn't use any extracts.
The only place where I think I missed the mark, was the crumb.
While it was a beautiful cake, I felt it just wasn't the dense, super tight-crumbed pound cake I had hoped for. As a matter of fact, the one comment I kept hearing from everyone was that this cake was way better than Starbucks! Carefully zest four of the lemons, being careful to avoid the pith (the white part that live right below the yellow part of the lemon).
Okay, it’s time to have an open and frank discussion about the battle of the sexes and the dating game.
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While the cake is cooling, juice the remaining 2 lemons.It doesn't take many swipes to get to the pith (white stuff) so go slow.With a very sharp paring knife, cut the tops and bottoms off of each lemon.About a half hour before you're ready to serve, pour the remaining glaze over the cake. * Butter - A butter knife dropped on a stick of butter should slide completely through the butter to its center. * Superfine/Castor Sugar - You can make this by putting granulated sugar into the food processor and whizzing it around several times for a minute or two.* Powdered Sugar - If you have an old, half-opened bag of powdered sugar sitting in your pantry, I'd strongly encourage you to throw it away!