I love traditions. This Mother’s Day cake has been a keeper in my family for many years. I loved to bring this to my mom, either as a part of brunch or tea, and now I share it with my daughter every year. We usually decide the day before if it will be a brunch or an afternoon tea where this citrus confection will be the star of the meal.
This lemon-lime pound cake is a cross between a tea bread and a cake and is chock-full of citrus flavor. I have found using cake flour is preferred here because it produces a lighter crumb texture than all-purpose flour. I like to accompany this cake with fresh berries or fresh fruit salad and a dollop of lemon curd.
