Lemon Pound Cake

16 ingredients
1 steps

Ingredients

  • CAKE:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted sweet butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon grated lemon peel
  • 1/8 cup lemon juice
  • 1/8 buttermilk
  • LEMON SYRUP*:
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • *ALTERNATIVE TO LEMON SYRUP:
  • 1/8 cup lemon juice
  • 1 cup powdered sugar

Directions

  1. 1
    {"0":"CAKE:","1":"1. Preheat the oven to 350 F.","2":"2. Butter and flour a 3-inch-by-8-inch or similar loaf pan.","3":"3. Combine the flour, baking powder and salt in a medium bowl.","4":"4. Cream the butter and sugar in a mixer, scraping down the sides regularly.","5":"5. Add the eggs, one at a time, beating well after each addition.","6":"6. Add the lemon zest and beat well.","7":"7. Mix the lemon juice with the buttermilk. Set the mixer to lowest setting and alternately add the flour mixture and the liquid, beating completely after each addition.","8":"8. Increase the speed to high and beat for an additional minute to aerate the mixture.","9":"9. Pour the batter into the prepared pan and bake 50-55 minutes, or until a toothpick inserted in the center comes out clean.","10":"10. While the cake is baking, prepare the lemon syrup or lemon glaze (see below).","12":"LEMON SYRUP*:","13":"1. Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. 2. Reduce the heat to simmer and heat until the sugar dissolves.","14":"3. Turn off the heat and let stand.","15":"4. Poke holes with a skewer in hot cake and drizzle with half the syrup.","16":"5. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap.","17":"6. Poke holes in the bottom of the cake and pour on the remaining syrup","18":"7. Wrap cake in plastic wrap and chill for 1 to 2 hours.","20":"*ALTERNATIVE LEMON GLAZE:","21":"1. Beat together the lemon juice and powdered sugar until smooth.","22":"2. Poke holes all over the warm cake with a skewer and pour all the glaze on it, allowing it to run down the sides by loosening the edges with a butter knife.","23":"3. Allow to cool for 10 minutes then remove from pan. 4. After cake has thoroughly cooled, wrap in plastic wrap and serve the next day.","25":"Yield: Makes 1 loaf cake."}

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