Lemon Pound Cake
By Yankee Magazine|Apr 27 2006|
Ingredients
2 stick butter (should give slightly when touched with fingertip)
1 3/4 cup AP flour
1/2 tsp baking powder
1/2 tsp salt
1/4 c sour cream
1 1/2 tsp lemon juice
1 1/2 tsp zest
1 cup plus 2 tbsp sugar
5 large eggs – room temp and beaten
Syrup:
1/4 cup sugar
1/4 cup lemon
Glaze:
1/2 cup confectioners sugar
1 tbsp lemon juice
Instructions
Grease 9″ x 5″ loaf pan w/ butter. Dust with flour – tap out excess.
Preheat 325 deg.
Sift flour, powder, and salt into bowl.
In 2nd bowl – stir sour cream and lemon
Using fingers – toss zest and sugar in bowl til clumps are one. Add butter and beat until smooth and light.
Add eggs in 3 additions – mixer on low.
Add 1/3 cup flour then sour cream –
end with flour mixture. Mix 30 seconds. Use spatula to give one last spin.
Pour into pan – smooth top
Gently tap out any bubbles
bake until golden brown –
55-70 minutes
While cake bakes – stir sugar and lemon together over medium heat until sugar dissolves. Simmer 2 min. Set aside
Cool cake 10 minutes then rack cool. Brush tops and sides of warm cake with syrup – cool 2 hours
Glaze: whisk sugar and lemon til smooth. Spread atop – let drip down – set 15 minutes in frig before serving.
