Lemon Pound Cake

Lemon Pound Cake

A few weeks ago, Doug and I went for dinner at Bin 555 for restaurant week here in San Antonio. I think the best part of the meal was the citrus dessert. As soon as I tried it I knew I wanted to create my own version for you guys. I’ll post the completed dessert next week, but today I’m starting with phase one: the lemon pound cake.

This recipe is a variation of a recipe that came in one of the free Cook’s Illustrated mailers (you know, the mini versions of Cook’s Illustrated that you get in the mail). They have a few recipes and hints and try to tempt you to subscribe to the magazine. I’m a huge fan of Cook’s Illustrated. They’re like the Consumers Digest of food magazines. There is no advertising, and they give the best explanations. My friend, Amy F. is the one who introduced me to the greatness of the America’s Test Kitchen (definitely check I them out on PBS), and Cook’s Illustrated is part of that whole family.

Lemon Pound Cake_2

I first made this recipe for a meal that I brought to Amy F. when she had a baby, which means that I’ve been making it for about 8 years. I love a good pound cake, and this is one of my favorites! The thing that makes this cake is the lemon glaze and how it’s applied.

cake

Try this and let me know what you think. I know it seems like this recipe has a ton of steps, but trust me, it’s worth it!

p.s. If any of you have any connections with the ATK, hook me up! I want to go on a tour in Vermont!

p.p.s. ATK had nothing to do with this post, I just love them!

Lemon Pound Cake

adapted from Cook’s Illustrated

Ingredients:

  • 2 c. butter
  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 c. sugar
  • 5 lemons
  • 1 1/2 tsp. vanilla
  • 1/2 c. sugar

Instructions:

  1. Melt butter and whisk to make sure nothing is separated.
  2. In a food processor, combine sugar and the zest from two of the lemons.
  3. Add eggs, vanilla and the juice from two lemons to the sugar mixture, and mix until combined.
  4. With the food processor on, add the melted butter.
  5. Combine the flour, baking powder and salt and whisk until everything is thoroughly combined and fluffy.
  6. Add the dry mixture to the egg mixture and stir with a wooden spoon until just combined. This is an extremely thick batter.
  7. Put batter into a greased loaf pan and bake at 350º for 15 minutes.
  8. Reduce heat to 325º for 35 minutes.
  9. Cool cake for 10 minutes and then remove from the pan.
  10. To make the glaze, while the cake is baking, bring the 1/2 c. sugar and 1/4 c. lemon juice to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer until thickened (2 or 3 minutes).
  11. Use a bamboo skewer to poke holes all around the cake, and then bush the glaze on the cake while it’s still warm.

sarahsig

 

 

 

 

4.0 from 2 reviews

Lemon Pound Cake
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

Lemon Pound Cake adapted from Cook’s Illustrated
Ingredients
  • 2 c. butter
  • 1½ c. flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1¼ c. sugar
  • 5 lemons
  • 1½ tsp. vanilla
  • ½ c. sugar

Instructions
  1. Melt butter and whisk to make sure nothing is separated.
  2. In a food processor, combine sugar and the zest from two of the lemons.
  3. Add eggs, vanilla and the juice from two lemons to the sugar mixture, and mix until combined.
  4. With the food processor on, add the melted butter.
  5. Combine the flour, baking powder and salt and whisk until everything is thoroughly combined and fluffy.
  6. Add the dry mixture to the egg mixture and stir with a wooden spoon until just combined. This is an extremely thick batter.
  7. Put batter into a greased loaf pan and bake at 350º for 15 minutes.
  8. Reduce heat to 325º for 35 minutes.
  9. Cool cake for 10 minutes and then remove from the pan.
  10. To make the glaze, while the cake is baking, bring the ½ c. sugar and ¼ c. lemon juice to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer until thickened (2 or 3 minutes).
  11. Use a bamboo skewer to poke holes all around the cake, and then bush the glaze on the cake while it’s still warm.

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7 Comments

  1. Kassie B

     /  October 2, 2013

    I love the way that the you made a plain old pound cake into something that is taste but doesn’t have the extra toppings so easily I could make and serve at a party without worrying about if my topping made it on the cake.

  2. Will have to make this for my hubby, it’s his favorite. Looks delish!

  3. ingrid

     /  October 2, 2013

    YUM! Thanks for the recipe.

  4. yum, can’t wait to bake this!!

  5. Kassie: The other great thing about this cake is that it freezes perfectly!

  6. This looks and sounds so yummy! I haven’t done any really baking since we moved to San Antonio, but I’m anxious to do some more now that we’re settled in. Fall always puts me in the baking mood, and I think I’ll be starting with this!

    So great to meet you in person last Thursday!

  7. Haeley, It was great meeting you too! I hope you like the cake. I think it’s worth the calorie count!

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