Ingredients: |
Ingredients: Cake:
2 sticks of butter, plus 1 Tbs, softened for greasing pan
1 Tbs cake, plus 1 Tbs for dusting pan
1 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
2 Tbs zest plus 2 tsp juice from 2 medium lemons
4 large eggs
1 1/2 tsp vanilla extract
Glaze:
1/2 cup sugar
1/4 cup juice from 1 to 2 medium lemons
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350º. Grease 9x5" loaf pan with 1 Tbs butter, dust with 1 Tbs. cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. In a microwave safe bowl, nuke butter, covered until melted. Whisk melted butter thoroughly to reincorporate any separated milk solids.
In food processor, process sugar and zest until combined. Add lemon juice, eggs and vanilla; process until combined. With machine running, add melted butter through feed tube in steady stream. Transfer to large bowl. 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 325º and bake until golden brown and center is done about 35 minutes. Cool in pan for 10 minutes, then turn onto wire rack and brush on Lemon Glaze. Cool to room temperature, at least 1 hour.
Glaze: While cake is cooling, bring sugar and lemon juice to boil in small nonreactive, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. |
This recipe for LEMON POUND CAKE is from