This weekend Jason's sister was in town to visit his Dad. It is always nice to have visitors from back home. We had them over to use our NEW patio furniture and of course grill. We made the Ultimate Grilled Honey-Teriyaki Chicken from a previous post. For dessert Jason put in a request for pound cake and since I know he loves lemon I made a lemon pound cake. this recipe is one that my father uses and I knew was delicious. Of course, knowing how it should taste always puts the pressure on me to get it right. It turned out great and was moist on the inside with a great balance of lemon flavor. Jason event went so far as to say it was the best pound cake he has ever had so I consider this a success!
Lemon Pound Cake
Ingredients:
2 sticks butter
1 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1 1/4 cups sugar
2 Tblsp. grated lemon zest plus 2 tsp. lemon juice
4 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1 1/4 cups sugar
2 Tblsp. grated lemon zest plus 2 tsp. lemon juice
4 large eggs
1 1/2 tsp. vanilla extract
Glaze Ingredients:
1/3 cup sugar
1/4 cup lemon juice
1/4 cup lemon juice
Directions:
Preheat oven to 350. Grease a 9 by 5 loaf pan with 1 Tbsp. softened butter, dust with 1 Tbsp. flour and tap out excess.
In medium bowl, mix flour, baking powder, and salt, set aside.
Melt the butter and stir it up to make sure it's mixed. In a food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla until combined. Keep machine running and add melted butter, remove mixture to large bowl. Sift flour mixture over eggs in three batches, mixing just to combine after each step.
In medium bowl, mix flour, baking powder, and salt, set aside.
Melt the butter and stir it up to make sure it's mixed. In a food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla until combined. Keep machine running and add melted butter, remove mixture to large bowl. Sift flour mixture over eggs in three batches, mixing just to combine after each step.
Pour into loaf pan and bake 15 minutes. Reduce oven temperature to 325 and bake until golden brown, about 35 minutes more. When toothpick comes out clean, it's ready. Check after 35 minutes, but mine took another 5 minutes longer. Cool for 10 minutes.
Then take it out of the loaf pan and put it onto a wire rack, brush Lemon Glaze onto top and sides with a pastry brush. I added some strawberries for color and fruit when serving.
Lemon glaze: bring sugar and lemon juice to boil, stirring until sugar dissolves. Reduce heat to low, simmer 2 minutes until thick.
Lemon glaze: bring sugar and lemon juice to boil, stirring until sugar dissolves. Reduce heat to low, simmer 2 minutes until thick.
Source: Cooks Illustrated
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