Lemon Pound Cake

By Tbird

Ingredients

• Lemon glaze:
• 16 Tbsp unsalted butter (2 sticks), softened
• 1 Tbsp unsalted butter for greasing pan
• 1 1/2 cups flour, plus 1 Tbsp for dusting pan
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups sugar
• 2 Tbsp grated zest plus 2 tsps juice from 2 medium lemons
• 4 large eggs
• 1 1/2 tsps vanilla extract
• 1/2 cup sugar
• 1/4 cup juice from 1 or 2 medium lemons

Details

Servings 8

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 deg. Grease 9x5 loaf pan with 1 Tbsp softened butter; dust with 1 Tbsp flour. In 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, at full power until melted, 1 to 2 minutes. Whisk melted butter thoroughly to reincorporate any separated milk solids.

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

Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 deg and continue to bake until deep golden brown and skewere inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack and brush on Lemon Glaze. 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.)

Lemon Glaze:

While cake is cooling, bring sugar and lemon juice to boil in small saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly; about 2 minutes. Apply glaze.