Wednesday, March 15, 2017

Homemade lemon Pound Cake with lemon glaze.



    For the Cake

  • 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2-1/4 cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk (low fat is fine)
  • 2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
  • 2 tablespoons fresh lemon juice
  • For the Syrup
  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • For the Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest, packed
  • 1 teaspoon unsalted butter, melted


How to Make It

  • Preheat the oven to 325°F and set an oven rack in the middle position.
  • Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.
  • Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
  • Scrape down the sides of the bowl again.
  • In another bowl, combine the buttermilk, lemon zest and lemon juice.
  • With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
  • Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.
  • Finally, beat in the remaining flour mixture.
  • Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
  • Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.
  • Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
  • Cool the cake in the pan for ten minutes on a rack.
  • Meanwhile, make the syrup.
  • Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • Invert the warm cake onto a rack.
  • Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.
  • Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed).
  • Allow the cake to cool completely, about one hour.
  • When the cake is cool, make the glaze.
  • Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.
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