Lemon Poundcake Shenanigans

 JENN McKINLAY: Social media can sure feel like a giant cesspool, but every now and then a little gem comes along that entertains me and reminds me that there are some seriously funny people out there. So, last week as I was harvesting lemons and trying to figure out what to do with them, I came across a dude called Afroman and his song about a deputy who was searching his house and paused to eyeball his mama's lemon poundcake. Naturally, Afroman wrote a song about it.

Now, the stars (read Sheriffs) who were featured in Afroman's video which was posted three years ago, took offense to the video and sued Afroman for defamation. This was where it came across my radar because the court case was bonkers! You can Google the case to find out what happened as there will be no spoilers here! But I will say Sheriff Poundcake's ex-wife was Afroman's lone witness. 

In any event, the whole thing gave me a hankering for lemon poundcake, so I made one! 

Here's the recipe, inspired by Seasons & Suppers but tweaked a bit:

Loaf:

• 1/2 cup butter, room temperature

  3/4 cup white sugar

  3 large eggs, room temperature

  2 Tbsp lemon zest,1 large lemon

  1 Tbsp lemon juice

  2 tsp vanilla

  1 1/2 cups all-purpose flour

  1/4 tsp table salt

  1/4 tsp baking soda

  1/4 tsp baking powder

  1/3 cup Greek yogurt

  Glaze:

  1 cup icing/confectioners' sugar
  2 Tbsp lemon juice or whatever amount achieves desired consistency

• Instructions:

  1. Preheat oven to 325 F. Grease an 8x4-inch loaf pan.

  2. In a large bowl with an electric mixer, cream the butter with the sugar at medium speed until light colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.

  3. In a separate bowl, whisk together the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the Greek yogurt.

  4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 50-55 minutes, or until a tester inserted in the center comes out clean.

  5. Allow to cool in the pan for 15 minutes, then run a knife along the edges to loosen and remove from pan. Allow to cool on a cooling rack.

  6.  While loaf is still a little warm, prepare the glaze in a small bowl, adding enough lemon juice to make a pourable glaze. Drizzle on top, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

• So, who else watched the Afroman court saga? Or more importantly, who loves lemon poundcake?