Lemon Pound Cake

By mmcspencer

from Penzeys

Ingredients

• Glaze:
• 2 Cups flour (Sonnet uses cake flour)
• 1 tsp. baking powder
• 2 sticks (1/2 lb.) butter, softened (Sonnet uses unsalted)
• 1/2 tsp. salt (omit if using salted butter)
• 2 Cups granulated sugar
• 1/4 Cup finely grated lemon peel (2 tsp. MINCED LEMON PEEL cover in 2 TB. warm water for 5 minutes)
• 6 large eggs
• 11/2 tsp. PURE VANILLA EXTRACT
• 1/4 Cup whole milk
• 1/4 Cup fresh lemon juice
• 1 Cup + 1 TB. powdered sugar
• 2 TB. fresh lemon juice

Preparation

Step 1

Move a rack to the middle of the oven. Preheat oven to 325°. Grease and flour a 2-quart plain or fluted tube pan and set aside. Sift together the flour, baking powder and salt (if using) in a medium bowl and set aside. In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the VANILLA and beat well. Reduce the mixing speed to low. In 3 batches beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined. Spoon the batter into the pan and smooth the top. Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes. Cool the cake in the pan on a rack for 15 minutes and then remove from pan onto a rack to cool completely. To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick. When the cake is completely cool, set the rack over a baking sheet or waxed paper. Drizzle the glaze over the cake, letting it drip down the sides.