Orange Cake
The lemon glaze makes the pound cake especially moist and flavorful.
Lemon Pound Cake
2015-04-03 05:00:20
Yields 1
Nutrition Facts
Serving Size
909g
Yields
1
Amount Per Serving
Calories 3654
Calories from Fat 1805
% Daily Value *
Total Fat 205g
315%
Saturated Fat 123g
616%
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 55g
Cholesterol 1232mg
411%
Sodium 1500mg
63%
Total Carbohydrates 417g
139%
Dietary Fiber 5g
20%
Sugars 252g
Protein 44g
Vitamin A
135%
Vitamin C
26%
Calcium
43%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 16 tablespoons unsalted butter, plus 1 tablespoon, softened, for greasing pan
- 1 1/2 cups cake flour, plus 1 tablespoon for dusting pan
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 2 tablespoons grated lemon zest, plus 2 teaspoons juice from 2 medium lemons
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
Instructions
- Adjust an oven rack to middle position and heat the oven to 350 degrees. Grease a 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Melt butter in a small saucepan over medium heat. Whisk the melted butter thoroughly to reincorporate any separated milk solids.
- In a food processor, process the sugar and zest until combined, about five 1-second pulses. Add the lemon juice, eggs, and vanilla; process until combined. With the machine running, add the melted butter through the feed tube in a steady stream. Transfer the mixture to a large bowl. Sift the flour mixture over the eggs in three steps; whisking gently after each addition until just combined.
- Pour the batter into prepared pan and bake 15 minutes. Reduce the oven temperature to 325 degrees and continue to bake until deep golden brown and a skewer inserted in the center comes out clean, about 35 minutes, rotating the pan halfway through the baking time. Cool in the pan for 10 minutes, then turn onto a wire rack and brush on the lemon glaze. Cool to room temperature. at least 1 hour.
Lemon Glaze
- 1/2 cup sugar
- 1/4 cup juice from 1 or 2 medium lemons
- While cake is cooling, bring the sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes. After removing the cake from the pan, poke the top and sides of the cake throughout with a skewer or long toothpick. Brush the top and sides of the cake with the glaze and cool to room temperature.
Lemon-Poppy Seed Pound Cake
- Follow the recipe for lemon Pound Cake through step 1. Toss 1 tablespoon flour mixture with 1/3 cup poppy seeds in a small bowl; set aside. Continue with the recipe from step 2, folding the poppy seed mixture into the batter after the flour is incorporated.
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