Lemon Pound Cake



16 tbsp unsalted butter (2 sticks), plus 1 Tbsp , softened, for greasing pan 

1-1/2 cups cake flour, plus 1 tablespoon for dusting pan 

1 tsp baking powder  

1/2 tsp table salt  

1-1/4 cups sugar 

2 tbsp grated lemon zest plus 2 teaspoons juice from 2 medium lemons 

4 large eggs  

1-1/2 tsp vanilla extract  


Lemon Glaze:

1/2 cup granulated sugar

1/4 cup lemon juice, from 1 or 2 medium lemons


 Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess.

In medium bowl, whisk together flour, baking powder, and salt; set aside.

In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.

In a bowl with a blender, beat sugar and zest until combined. Add lemon juice, eggs, and vanilla; beat until combined, add melted butter. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.

If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.

After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze. Cool to room temperature, at least 1 hour.

(Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)



8 servings


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