Directions: |
Directions:For the cake:
1. adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour pans. This recipe makes enough for 2 9 x 5 loaf pans. I used three mini bundt pans. could also do a large bundt pan.
2. Stir flour, baking powder and salt together.
3. Stir sour cream and lemon juice together in a second bowl
4. Using fingers, toss lemon zest and sugar together in bowl until clumps are gone.
5. In mixer at medium speed cream butter and sugar mixture for 6 minutes until smooth and light.
6. Add beaten eggs 1/3 or 1/4 at a time. mix until smooth and scrap bowl after each addition. Mixture will look curdled not to worry.
7. Set mixer to low, add 1/3 of flour mixture, followed by half of sour cream mixture stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter a final stir.
8. Fill pans 2/3 to 3/4 full, smooth tops. Gently tap pans on counter to release air bubbles. Bake until golden brown and pass tooth pick test. 25 minutes for mini bundts, 55 minutes for loaf pans, 70 minutes for large bundt.
For the syrup:
While cake bakes, stir sugar and lemon juice together, heat to boiling in microwave, set aside.
Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours for loaf pans. (I used a paint brush style pastry brush with natural bristles the silicon one didn't work)
For the glaze:
Whisk confectioners sugar and lemon juice together until smooth. Spread glaze over cake allowing some to drip down on sides. Let glaze set for at least 15 minutes before serving. |
Personal
Notes: |
Personal
Notes: published April 1, 2006 in Cook's country as "lemon pound cake"
For best results, the butter should be between 65 and 70 degrees. 6 lemons per recipe
The test kitchen found this cake to be more moist the day after it was baked. When tightly wrapped the cake will stay fresh up to 5 days. It also freezes well. Apply syrup, let cool and wrap unglazed in 2 layers of plastic wrap and freeze in zip lock plastic bag for up to 1 month. When ready to serve, defrost the cake still wrapped at RT then remove wrap and glaze.
To halve recipe use 5 eggs.
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This recipe for Triple lemon pound cake is from