"Ultimate Lemon Pound Cake"

By RoketJSquerl

You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.

Ingredients

• Cake:
• 16 Tablespoons (2 Sticks) Unsalted Butter, Plus 1 Tbsp Softened for Greasing Pan
• 1 1/2 C Cake Flour, plus 1 tbsp for dusting pan
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/4 Cups Sugar
• 2 Tablespoons Grated Lemon Zest
• 2 Teaspoons Lemon Juice, fresh
• 4 Large Eggs
• 1 1/2 Teaspoons Vanilla Extract
• LEMON, GLAZE:
• 1/2 Cup Sugar
• 1/4 Cup Lemon Juice, fresh

Details

Servings 10

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5 in. loaf pan with 1 tbsp softened butter; dust with 1 tbsp cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder and salt; set aside.

2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 min. Whisk melted butter thoroughly to reincorporate any separated milk solids.

3. In food processor, process sugar and zest until combined, about 5 1-sec pulses. Add lemon juice, eggs and vanilla; process until combined, about 5 sec. With machine running add melted butter through feed tube in a steady stream (this should take about 20 sec). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

4. Pour batter into prepared pan and bake 15 min. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted into center comes out clean, about 35 min, rotating pan halfway through baking time. Cool in pan for 10 min, then turn onto wire rack and brush on Lemon Glaze, if desired. Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.

5. For the Lemon Glaze, while cake is cooling, bring sugar and lemon juice to boil in a small non-reactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 min. Poke entire top and sides of cake with a toothpick, then brush the glaze onto the warm cake to give it a fresh sweet-tart lemon kick.