Luscious Lemon Pound Cake

Submitted by Galley Wench

"This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 8

ingredients

• cake ingredients

• 1 cup butter, plus
• 1 tablespoon soft butter, for greasing pan
• 1 1⁄2 cups cake flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄4 cups sugar
• 2 tablespoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 4 large eggs
• 1 1⁄2 teaspoons vanilla extract

• lemon glaze

• 1⁄2 cup sugar
• 1⁄4 cup fresh lemon juice
• 1 tablespoon lemon zest

directions

1. Preheat oven to 350°.
2. Grease 9 x 5-inch loaf pan with butter.
3. Dust pan with cake flour.
4. Mix together flour, baking powder and salt.
5. Melt butter, whisk thoroughly to reincorporate any separated milk solids.
6. In food processor or blender, process sugar and lemon zest until combined.
7. Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
8. With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
9. Transfer mixture to large bowl.
10. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
11. Pour batter into prepared pan.
12. Bake for 15 minutes at 350°F.
13. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
14. Cool in pan for 10 minutes.
15. Turn onto wire rack.
16. While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
17. Stir occasionally to dissolve sugar.
18. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
19. With toothpick poke holes on all sides of cake.
20. Brush on Lemon Glaze.
21. Allow to cool at room temperature at least one hour before serving.

Reviews

[Cookin Mommy]

This is a great pound cake and the lemon glaze, so good! I didnt have cake flour so I used all purpose and I think my pound cake was a bit heavier than described by other reviewers but still very good. A bit of lemon curd would also be tasty along side! Thank you Galley Wench for posting this recipe, a new favorite for us!

 

[hedgiehog]

This cake has such bright and tangy lemon flavour. I made it for Easter and it was a hit. I made a few changes....I used all purpose flour because that's what was on hand. I also used the creaming method and used icing sugar for the glaze. It was probably a bit denser than it should have been but it was just lovely. I will definitely be making this again.

 

[kelroy207]

This cake is really good!! I used the creaming method, and it turned out great with lots of lemon flavour. I made a glaze with powdered sugar and lemon juice and that really worked too. Took the advice of others and added a wee bit more lemon juice and zest, really loved the results.

 

[swissms]

From Cook's Illustrated, March 2002. A nice pound cake with good lemon flavor.

 

[Baby Kato]

This cake is amazing. I loved the sweet and tart flavour of the thick glaze. The cake is lemony, light and so tender that it melts in your mouth. A real treat. Thank you so much for sharing. I know that I'll be making this wonderful cake again.