Lemon Pound cake (Cakes)

 

                This pound cake is buttery and lightly lemony in flavor ; the crumb is melt-in-the-mouth tender. Sevred in ½-inch slices, it goes well with milk or tea, and is very good, too, topped with a scoop of sorbet or fresh raspberries.

                Lemon pound cake also makes a wonderful gift or hostess present. Wrap in clear platic film, then tie it with lemon-colored satin ribbon.

Makes one 9x5x3-inch loaf cake

• 1¾ cups sifted unbleached all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ pound (2 sticks) unsalted butter, softened
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoon pure vanilla extract
• 1 tablespoon plus 2 teaspoons finely grated lemon peel
• ¼ cup milk, at room temperature

The glaze

• 1/3 cup confectioner's sugar
• 5 teaspoons freshly squeezed lemon juice
• 1 teaspoon unsalted butter, softened
• Few grains of salt

1. Preheat the oven to 350F (180C) ; grease and flour a 9x5x3-inch loaf pan.
2. In a medium bowl, stir together with a wire whisk the flour, baking powder, and salt ; sift the dry ingredients into a bowl.
3. In a large mixing bowl with a hand-held electric mixer on medium speed, cream the butter and sugar until light and fluffy ; beat in the eggs, one at a time, scraping down the bowl with a rubber spatula after each addition ; beat in vanilla and lemon peel.
4. Add the sifted dry ingredients to the creamed mixture and mix until the flour is incorporated, scraping down the bowl as needed ; beat in all of the milk.
5. Add the remaining dry ingredients, mixing only until the flour has been incorporated ; pour the batter into the prepared pan and smooth the top evenly.
6. Bake the cake for 55 to 60 minutes, or until the cake tester or wooden pick inserted near the center comes out clean ; the cake will have a golden brown crust on top and will have a split down the center.
7. Shortly the cake is done, prepare the glaze.
8. In a small nonaluminium saucepan, combien all ingredients for the glaze ; stir the mixture over medium-low heat for about 1 minute, until the butter has melted and the glaze is hot, but do not let it come to a boil.
9. Remove the cake from the oven and place the pan on a wire rack ; let the cake cool in the pan for 10 minutes.
10. Turn the cake out onto the rack, then brush the top with about half of the hot glaze ; brush the remaining glaze on the sides of the cake.
11. Let the cake cool thoroughly ; store tightly wrapped in plastic wrap at room temperature for 3 days.
12. For longer than that, refrigerate the cake.

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