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Lemon Pound Cake

Source of Recipe


From "The Secrets of Baking" by Sherry Yard






List of Ingredients



• -- For the Cake --
  
• 1-1/2 cups all-purpose flour
  
• 1-1/2 cups cake flour
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1 cup buttermilk
  
• 2 Tbsp fresh lemon juice
  
• 1 lb. (4 sticks) unsalted butter, softened if using a hand mixer
  
• 2 cups sugar
  
• 1/4 cup finely grated or chopped lemon zest
  
• 4 large eggs
  
• .
  
• -- For the Lemon Syrup --
  
• 1/2 cup plus 1 Tbsp fresh lemon juice
  
• 3/4 cup sugar
  






Instructions



1. Preheat the oven to 350º F. Adjust the rack to the center of the oven. Spray two 9x5x3-inch loaf pans with pan spray and line with a strip of parchment paper running along the length of the pan. Spray the paper.
   
   
2. Triple-sift the flours, baking powder and salt into a medium bowl and set aside. Combine the buttermilk and lemon juice in a small bowl and set aside.
   
   
3. Using a standing mixer fitted with a paddle attachment of a hand mixer, beat the butter on high speed until it is soft and creamy, about 1 minute. Slowly add the sugar and lemon zest and beat on high speed until fully incorporated and the mixture is fluffy, light, and a creamy white color, about 10 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.
   
   
4. Add one-third of the sifted dry ingredients to the batter and mix on low speed until just incorporated. Add one-third of the buttermilk mixture and mix just until incorporated. Repeat with the remaining two-thirds of the dry and wet ingredients, in two additions. Be sure each addition is completely absorbed before adding the next.
   
   
5. Pour the batter into the prepared pans. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans on a rack for 5 to 10 minutes, then carefully remove them from the pans and set on the rack to cool.
   
   
6. For the Syrup: Meanwhile, bring the lemon juice and sugar to a boil in a small saucepan over medium heat, stirring. Cook until the sugar has dissolved, about 3 minutes.
   
   
7. While the cakes are still warm, poke holes all over the tops with a skewer or a fork. Use a pastry brush to apply the lemon syrup. The holes help the syrup penetrate into the center of the cake. Serve warm or at room temperature. The pound cake will last for up to 2 days at room temperature, or 3 weeks in the freezer if wrapped tight.
   
   Makes two 9-inch loaf cakes.