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Lemon Pound Cake II




Source of Recipe


onceuponachef.com


Recipe Introduction


She notes that you’ll need 4-5 large lemons for the recipe. You can make these one day ahead of time and store covered at room temperature or freeze (without glazing) for up to 3 months.

We liked this cake but thought it could use additional lemon flavor – next time, I’ll double the syrup and brush it all on and double the zest in the cake (the list of ingredients does NOT reflect these suggestions).



Recipe Link: https://www.onceuponachef.com/recipes/lemon-buttermilk-pound-cake.html#tabrecipe

List of Ingredients




FOR THE CAKE
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (low-fat is fine) – I used full fat yogurt and it worked great
2 tablespoons (packed) grated lemon zest
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups granulated sugar
3 large eggs

FOR THE SYRUP (SEE MY NOTE)
2 tablespoons water
2 tablespoons granulated sugar
2 teaspoons fresh lemon juice

FOR THE GLAZE
1 cup confectioners' sugar
2 tablespoons fresh lemon juice



Recipe



CAKE & SYRUP:
Heat the oven to 350F and place the rack in the middle position. Spray two 8 1/2 X 4 1/2-inch loaf pans with cooking spray and line with parchment paper – leave a couple of inches over each end and spray again.

Whisk together the flour, baking soda, and salt. Set aside.

In another bowl beat together the buttermilk (or yogurt), lemon zest (see my note), and lemon juice.


In the bowl of an electric mixer cream the butter and sugar on medium speed for 3-4 minutes, until light and fluffy. Beat the eggs in, one at a time, mixing well after each egg.


Set the mixer to LOW and beat in 1/4 of the flour mixture, then 1/3 of the buttermilk mixture. Mix in another 1/4 of the flour, then another 1/3 of the buttermilk. Repeat with another 1/4 of the flour and the rest of the buttermilk. Then mix in the rest of the flour. Mix with a spoon to make sure everything is incorporated.

Divide the batter equally into the two pans and smooth the tops. Bake for 55-65 minutes – the cake should temp at 190-210 and should pass the toothpick test.

Place the pans on a cooling rack for 10 minutes, then remove cakes from pan (run a knife around the edges of the pan, if needed) and place back on cooling rack for about an hour.

When the cakes are almost room temperature, prepare the syrup. Place the water and sugar in a small saucepan and bring to a boil. Remove from the burner and add the lemon juice. Let cool slightly and brush the (still warm) syrup over the top and sides of the cakes, using all of the syrup.

When completely cool, transfer to serving platter(s).

GLAZE:
Place the confectioner’s sugar and the lemon juice in a bowl and whisk. You can add more sugar or lemon juice to bring the glaze to the proper consistency – it should be thick, but still drizzle-able. Probably thicker than you think. Drizzle over the top of the cakes, letting it drip down the sides a bit.

Let sit for an hour before serving.

Servings: Two 8½ x 4½-inch loaves, about 16 servings