Friday, April 23, 2010





Perfect Pound Cake
Notes: This is at its best a day after it is baked.

zest of one large lemon
1 and 1/2 cups sugar
1/2 cup salted butter, room temp (not too soft)
1 and 1/2 teaspoons vanilla
3 eggs, room temperature
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/2 cups all purpose flour
1/2 cup plus 3 tablespoons sour cream (Use real sour cream- I like Daisy brand)
For Glaze:
juice of one lemon
1/2 cup granulated sugar
Preheat oven to 325 degrees. Butter a standard loaf pan. In a large mixing bowl, rub sugar and lemon zest together with your finger tips. Beat butter and sugar together until very light colored and fluffy, almost the consistency of whipped cream. Don't stop until it is very fluffy! Add vanilla and eggs, one at a time, until well combined, giving it a good two minute beating after each addition. No switch gears and get "Gentle." Pull out a wooden spoon or rubber spatula. Gently stir in salt, soda, and powder. Add 3/4 cup flour-stir gently. Add half of sour cream and stir lightly until combined. Repeat with remaining flour and remaining sour cream. Spoon batter into prepared loaf pan and smooth the top with the back of your spoon. Place loaf pan on baking sheet and place in oven. Don't open the oven while it's baking, if you can help it. Bake for 60-70 minutes, or until toothpick inserted in top comes out clean. Let cool for 15-20 minutes in the pan, on a rack, before inverting onto serving dish. (I like to gently loosen the edges with a butterknife.) Meanwhile, combine lemon juice and sugar. Poke warm cake all over with fork and drizzle lemon syrup all over cake and sides. Serves 8.

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