Luscious Lemon Pound Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup butter, plus
• 1 tablespoon soft butter, for greasing pan
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 2 tablespoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest

Recipe

• 1 preheat oven to 350°.
• 2 grease 9 x 5-inch loaf pan with butter.
• 3 dust pan with cake flour.
• 4 mix together flour, baking powder and salt.
• 5 melt butter, whisk thoroughly to reincorporate any separated milk solids.
• 6 in food processor or blender, process sugar and lemon zest until combined.
• 7 add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
• 8 with machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
• 9 transfer mixture to large bowl.
• 10 sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
• 11 pour batter into prepared pan.
• 12 bake for 15 minutes at 350°f.
• 13 reduce oven temperature to 325°f and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
• 14 cool in pan for 10 minutes.
• 15 turn onto wire rack.
• 16 while cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
• 17 stir occasionally to dissolve sugar.
• 18 reduce heat to low and simmer until thickened slightly, about 2 minutes.
• 19 with toothpick poke holes on all sides of cake.
• 20 brush on lemon glaze.
• 21 allow to cool at room temperature at least one hour before serving.