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Lemon-Vanilla Pound Cake

Source of Recipe


From "Chocolate and Vanilla" by Gale Gand



List of Ingredients



• 12 tablespoons (1 ½ sticks) unsalted butter
  
• 1 cup whole milk
  
• 4 large eggs
  
• 2 ¼ cups sugar
  
• 2 teaspoons pure vanilla extract
  
• 1 teaspoon lemon extract
  
• Grated zest of 1 lemon
  
• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• Juice of 1 lemon
  






Instructions



1. Melt 4 tablespoons of the butter. Generously brush a 10-inch tube pan or decorative Bundt pan with the melted butter and refrigerate it for a few minutes. Once the butter has hardened, brush it again to cover any spots you missed the first time. Set the pan aside.
   
   
2. Preheat the oven to 350° F.
   
   
3. Bring the milk and remaining 8 tablespoons of butter just to a boil in a medium saucepan. Set aside. In an electric mixer fitted with the whisk attachment, whip the eggs on medium-high speed until light and very fluffy, 5 to 7 minutes. Reduce the speed to medium and stir in 2 cups of the sugar, the vanilla and lemon extracts, and lemon zest. On low speed, gradually mix in the flour. Pour in the hot milk mixture, then add the baking powder, and stir until the batter is thoroughly combined. Pour the batter into the buttered pan and bake for 50 to 60 minutes, or until a skewer inserted in the center comes out clean.
   
   
4. While the cake is baking, blend the lemon juice with the remaining ¼ cup sugar in a small bowl and set aside.
   
   
5. Remove the cake from the oven and let it cool in the pan for 5 minutes. Invert the cake onto a cooling rack. Place the rack over a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go. Wrap the cake in plastic wrap and set aside at room temperature.
   
   Makes one 10-inch tube or bundt cake,
   or 8 to 10 servings