I think lemon + sugar makes such a dangerously delicious combination which is why this lemon pound cake is perfect for all of you lemon lovers. I'll admit it, I am a lemon lovers but it is contingent upon using fresh lemon. If at all possible, always use fresh lemon. Using real lemons makes a world of difference when it comes to recipes that puts lemon in the lime light. I have never made a pound cake before today. Don't get me wrong, I love pound cake. I can eat Sara Lee's all butter pound cake like it's no one's business but I know my pound cake will never compare to their magical recipe. I'm alright with that but that doesn't mean I can't make a good pound cake, especially if it uses lemon! I was proud of my first pound cake. Honestly, nothing can beat the butter taste of pound cake.
When the pound cake comes out of the oven, was not as sweet as I thought it would be. The recipe is great for those who are cutting sugar out of their diet, those who like to eat on the healthier side, or those just don't like really sweet things. The key to making the cake sweet is a lemon infused concoction by adding the sugar and lemon juice mixture and brushing it on the cake. It brings more sweetness and lemon-ness to the cake as well as making the cake moister.
Lemon-y Pound Cake
compliments of Gale Gand
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 large eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup
1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
2. In a medium bowl, combine the flour, baking powder, and salt.
3. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add vanilla.
4. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
5. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
6. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
7. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
8. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.