Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 227 grams (2 sticks) butter, softened at room temperature; 4 eggs; 188 grams all-purpose flour; 61 milliliters lemon juice, plus 1/3 cup; 1 teaspoons salt; 200 grams sugar, plus 1/3 cup; 2 teaspoons pure vanilla extract

Lemon Pound Cake is Head to the store and pick up baking powder, butter, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Users who liked this recipe also liked Lemon Pound Cake with a Tangy Lemon Icing, Lemon Pound Cake with Lemon Honey Glaze, and Lemon Pound Cake with Lemon Honey Glaze.

Instructions

Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Salt

Equipment you will use

Loaf Pan

Bowl

Oven

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter.

Ingredients you will need

Butter

Cream

Equipment you will use

Hand Mixer

Blender

Whisk

Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time.

Ingredients you will need

Sugar

Egg

Equipment you will use

Blender

Add the vanilla.

Ingredients you will need

Vanilla

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture.

Ingredients you will need

Lemon Juice

Butter

Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.

Equipment you will use

Oven

Frying Pan

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

Ingredients you will need

Lemon Juice

Glaze

Sugar

Equipment you will use

Bowl

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.

Ingredients you will need

Glaze

Equipment you will use

Wire Rack

Knife

Frying Pan

Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.

Ingredients you will need

Glaze

Whole Turkey

Equipment you will use

Pastry Brush

Baster

Frying Pan

Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week).

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Serve at room temperature, in thin slices.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 227grams

(2 sticks) butter, softened at room temperature 4

eggs 188grams

all-purpose flour 61milliliters

lemon juice, plus 1/3 cup 1teaspoons

salt 200grams

sugar, plus 1/3 cup 2teaspoons

pure vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pound Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.