Lemon Pound Cake
Source and licence
"Lemon Pound Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Pound_Cake, revision 4517066), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Pound_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517066
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tablespoon butter, softened, for greasing pan
- 1 tablespoon flour for dusting pan
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons unsalted butter, softened
- 1¼ cups white sugar
- 2 tablespoons grated zest from 2 medium lemons
- 2 teaspoons juice from same 2 lemons
- 4 large eggs
- 1½ teaspoons vanilla extract
- ½ cup sugar
- ¼ cup juice from 1–2 medium lemons
Method
- Adjust oven rack to middle position and heat oven to 350 °F.
- Grease a 9x5-inch Pyrex loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess.
- In a 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, in 30-second bursts until melted. Whisk melted butter thoroughly.
- In food processor, pulse sugar and lemon zest until combined. Add lemon juice, eggs, and vanilla; process until combined. With processor running, drizzle melted butter through feed tube. Transfer mixture to large bowl.
- Sift flour mixture over batter in three steps, gently whisking after each addition.
- Pour batter into prepared pan and bake 15 minutes.
- Reduce oven temperature to 325 °F and continue to bake until deep golden brown and a skewer inserted in center comes out clean (about 35 minutes), rotating pan halfway through baking time.
- Cool in pan for 10 minutes, then turn cake onto wire rack, poke on top and sides with a toothpick or skewer, and brush on lemon glaze (see below). Cool to room temperature (at least 1 hour).
- While cake is cooling, 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.
- Brush glaze onto cake.