Wednesday, February 27, 2008

Lemon Pound Cake

This makes a rich, tart and sweet cake loaded with lemon flavor which is a real crowd pleaser! Since it makes 2 loafs, you can freeze one (covered with wax paper then plastic, put in tupperware for later)... but it never lasts long enough to freeze around my house!
Lemon Pound Cake
You will need:
2 sticks butter, room temperature
2 1/2 cups sugar
4 extra-large eggs, room temperature (or more if small)
1/3 cup grated lemon zest (6 to 8 large lemons) - try green lemons
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature (jocoque, crema agria, yogurt)
1 tsp vanilla extract
Glaze: 2 cups confectioners' sugar, sifted (azucar impalpable) 3 1/2 tbls freshly squeezed lemon juice
Preheat the oven to 350 degrees F/180 C. Grease and flour 2 loaf pans. You may also line the bottom with parchment paper. Cream butter and 2 cups sugar in bowl until light and fluffy, about 5 min. With mixer on med speed, add eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a knife comes out clean.
Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 min. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them, so it soaks in. Allow the cakes to cool completely. For the glaze, combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

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