Luscious Lemon Pound Cake
"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!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (159.6 g)
- Calories 536.2
- Total Fat - 26.3 g
- Saturated Fat - 5.2 g
- Cholesterol - 108.7 mg
- Sodium - 244.6 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 1 g
- Sugars - 46.6 g
- Protein - 6.4 g
- Calcium - 45 mg
- Iron - 2.6 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350°. Grease 9 x 5-inch loaf pan with butter. Dust pan with cake flour.
Step 2
Mix together flour, baking powder and salt.
Step 3
Melt butter, whisk thoroughly to reincorporate any separated milk solids.
Step 4
In food processor or blender, process sugar and lemon zest until combined. Add lemon juice, eggs and vanilla, process until combined (about 5 seconds). With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).Transfer mixture to large bowl.
Step 5
Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. Pour batter into prepared pan.
Step 6
Bake for 15 minutes at 350°F. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
Step 7
Cool in pan for 10 minutes. Turn onto wire rack.
Step 8
While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.Stir occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
Step 9
With toothpick poke holes on all sides of cake. Brush on Lemon Glaze. Allow to cool at room temperature at least one hour before serving.
Tips
No special items needed.
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