A Lemon Pound Cake for Grandmom
“You will lose someone you can’t live without, and your heart will be badly broken, and the bad news is that you never completely get over the loss of your beloved. But this is also the good news. They live forever in your broken heart that doesn’t seal back up. And you come through. It’s like having a broken leg that never heals perfectly—that still hurts when the weather gets cold, but you learn to dance with the limp.” ― Anne Lamott
Just over a week ago, my Grandmom passed away. It was unexpected. It was life changing. It broke my heart.
All I wanted to do was pick up the phone, dial the only phone number I’ve known her to have, hear her quiet hello, and then feel the smile and recognition in her voice when she knew it was me on the other end of the line.
Every time I heard her voice, a blossom full of calm and love bloomed in my heart.
Now, every time I think of her, a part of my heart still feels her endless love, sees her gorgeously warm smile and hears her roaring laugh.
Yet, another part shouts, screams and begs for one more round of 20 questions about current events, one more gentle hug and one more, “I love you. Be careful,” at the end of a call.
While those reflections live in my heartbeat, I can make new memories filled with her spirit — starting with a slice of one of her favourite cakes and a cup of coffee served black, just the way she liked it.
Lemon Pound Cake for Grandmom
- 3 cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 3 eggs
- 1 cup buttermilk
- 2 lemons, zested and juiced (Zest first, then squeeze out juice)
- ¼ cup water
- ¼ cup sugar
- 1 lemon, juiced
- ¾ cupicing sugar
- 1 lemon, zested and juiced (Zest first, then squeeze out juice)
- 1 tsp. butter
For the cake:
1) Preheat oven to 350F. Grease and flour bundt pan.
2) Gather three bowls: One large, one medium, one small.
3) In the largest bowl, cream butter and sugar together until fluffy. Add eggs one at a time, stopping to scrape down the bowl after each addition.
4) In the medium bowl, mix together the flour, baking soda and salt.
5) In the smallest bowl, whisk together the buttermilk, lemon zest and lemon juice.
6) Alternate adding the flour mixture and the buttermilk mixture into the large bowl with the butter, beating in each addition on a low speed.
7) When all ingredients are combined into one bowl, mix by hand to ensure batter is cohesive.
8) Pour batter into bundt pan. Smooth with a spatula to evenly spread batter around pan.
9) Bake for 45 minutes to 1 hour or until a toothpick comes out clean.
10) Let cake cool for 10 minutes on stove, then flip upside down onto rack or dish. Pan should slide off cake easily.
For the syrup:
1) Over medium heat, stir water and sugar together in a small pot until boiling. Add lemon juice once you have removed pot from heat.
2) Slowly brush warm syrup over entire cake.
3) Let cake cool for one hour.
For the glaze:
1) Melt butter in a small bowl.
2) Add in icing sugar, lemon juice, lemon zest and stir until smooth.
3) Pour or spoon glaze over the top of the cake so it drips down the sides.
Recipe adapted from Once Upon a Chef/Jennifer Segal