Ultimate Lemon Pound Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything! Ingredients:
3 1/2 cups cake flour, sifted (not self-rising) |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 1/2 cups unsalted butter, room temperature |
2 1/4 cups granulated sugar |
6 large eggs |
1 cup whole milk |
1 tablespoon lemon zest, finely grated |
1 teaspoon lemon extract |
1 teaspoon pure vanilla extract |
1/2 cup granulated sugar (yes, this much more!) |
2 teaspoons lemon zest, finely grated (yes, this much more!) |
1/2 cup lemon juice, freshly squeezed |
Directions:
1. FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10 (12-cup) Bundt pan.
2. Sift flour, baking powder & salt together TWICE.
3. In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
4. Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
7. Stir in 1 tablespoon of the zest & both extracts.
8. Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
9. Remove from oven & let cool in the pan on a wire rack for 15 minutes.
10. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
11. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
12. Let brushed cake cool to room temperature, then cut into wedges & ENJOY!
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