Nothing is certain but death and taxes, right?
False. At least, that’s my opinion.
There are some things in life that you just know, no matter what happens, that you will always, always ALWAYS be able to depend on.
Things besides death and taxes.
They may be good. They may be bad. But they’re a sure thing regardless.
I’ll start out with a positive: my sisters. My sisters are as dependable and certain as death and taxes.
Except in a good way.
I know that no matter what happens, no matter where I am or what I’m doing or going through, I can always depend on those two. They’re my best friends in the entire world. There’s nothing I can’t talk about, share with, or ask them for. They’re always there for me. They’re not going anywhere
Theoretically could I cheat and avoid death and taxes? Sure.
But cheating/avoiding my sisters? That’s never gonna happen.
I heard someone say on a tv show once that the only thing just as certain as death and taxes were mistakes.
Here, I have to agree.
No matter how hard you try to strive for perfection, sooner or later you will mess up somehow. It’s gonna happen. You will make a mistake. And that’s okay; accept it, move on and learn from it. It’ll make you a better person.
In fact, NOT thinking you’re going to ever make a mistake IS actually making a mistake so if you’re thinking that way, then you should really stop because you’re actually mistaken.
Heh. See what I did there?
I bring up the whole death, taxes and certainty bit because it’s really the first thought that came to my mind when I sat down to write out this post.
If I had to pick out a handful of things that have just been permanent fixtures throughout my life, then this recipe would certainly be one of them. And with good reason. It’s probably one of the best cakes I’ve ever had. Hands down. No contest.
My grandma’s desserts are the thing of legend in my family, and although she knows how to do bake just about anything, this pound cake is still the most treasured darling of them all (with the possible exception of her caramel cake, but you guys aren’t ready for that level of awesomeness yet).
When I was growing up, I just got used to almost always seeing this pound cake sitting on my grandparent’s dining room table underneath her fancy clear glass- domed serving plate as the ‘standard’ dessert for everyone to have after dinner throughout the week. Everyone loves it. Everyone.
I’ve made quite a few pound cake recipes before and I still have to say, my grandma’s is THE moistest I’ve ever had- which is no easy task for pound cake sometimes. It practically melts in your mouth. I used the phrasing “lemon soda” in the recipe title on purpose: we typically either use Squirt or 7-up in our cake, but honestly ANY name-brand lemon lime soda will do. (Sprite, Squirt, Sierra Mist, 7-Up, Faygo, etc). Just make sure that the soda isn’t flat. For some reason having the carbonation really makes the difference in helping the flavor come through.
Normally, I’m not even a big fan of lemon desserts, but I just can’t get enough of the slight tartness from the citrus that offsets the sugar in the cake. I know it SEEMS like a lot of lemon flavoring with the extract, lemon juice AND lemon soda, but trust me: it all works beautifully together.
When Angie asked me to help co-host this week’s Fiesta Friday #67 with Caroline@CarolinesCooking, I didn’t hesitate. Not just because I love co-hosting, but also because it would give me the chance to share this recipe with all of you that is so close to my heart. I hope you all enjoy it.
For those that are new to the Fiesta, welcome! We’re happy to have you and invite you to join our link up and the festivities by clicking the link to the website.
My Grandma's Lemon Soda Pound Cake
Recipe Courtesy of Jess@CookingisMySport
- 1 1/2 cup unsalted butter, softened
- 3 cups sugar
- 5 eggs
- 3 cups all purpose flour
- 2 tablespoons lemon extract
- 3/4 cup lemon soda (like Squirt or 7-Up)
- 1/4 cup lemon juice
For Glaze (Optional)
- 2 cups powdered sugar
- A few tablespoons of milk
Preheat oven to 325 degrees. Grease and flour a fluted bundt pan (or 2 greased and floured loaf pans) and set aside.
Cream together butter and sugar in a large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in lemon extract, lemon soda and lemon juice
Pour batter into Bundt or loaf pan(s). Tap the bottom of the pans onto a countertop a few times to eliminate air bubbles.
Bake for 1 hour and 15 minutes, until toothpick inserted into center of cake comes out clean, or a direct read thermometer inserted into cake reads 190-195 degrees Fahrenheit. (Note: if you’re using 2 loaf pans,the cook time will obviously be shorter, so check it sooner rather than later.)
Allow cake to cool for at least 35-45 minutes on a wire rack before unmolding from pan, then allowing to completely cool on a wire rack.
For Glaze: combine the sugar with a few tablespoons of milk until it forms a smooth, but still somewhat stiff glaze. Use a fork to drizzle on the top, and allow to sit for at least 15 minutes until it is set.