Shirley's Recipes

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Name: Lemon Pound Cake
Key Ingredient: flour
Preparation: mix; bake
Cuisine: American
Source: Television Food Network/Gale Gand
Food Group: sugar
Meals: breakfast, brunch, snack
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :20
Elapsed Time: 1:50
Occasion: Easter
Servings: 8

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1/4 cup lemon juice
1 tablespoon poppy seeds, if desired

1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon butter, softened

Preheat oven to 350F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In medium bowl, combine flour, baking powder and salt.
In mixer fitted with a whisk attachment (or using a hand mixer) cream the butter. Add sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and the lemon juice to the butter mixture. Mix until just smooth. Fold in poppy seeds, if desired.
Pour into prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
When cake is done, let cool in pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
Using a pastry brush, spread glaze over top and sides of cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator. (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

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