Lemon Pound Cake
Ingredients
• 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher Salt
• 1 1/2 tsp Lemonade powder (not sugar-free)
• 2 sticks (1 cup) unsalted butter, softened
• 2 cups Granulated Sugar
• 3 large eggs
• 1 cup buttermilk (low fat is fine)
• 2 tablespoons grated lemon zest, packed (see note)
• 2 tablespoons fresh lemon juice
Soaker Syrup:
• 1/4 cup water
• 1/4 cup + 1 Tbsp granulated sugar
• 1 tablespoon fresh lemon juice
Glaze:
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
Preparation Steps
1. Preheat the oven to 325°F and set an oven rack in the middle position.
2. Liberally butter and lightly flour every crevice of a 10 cup Bundt pan
3. In a medium bowl, whisk together the flour, baking soda, salt. And lemonade powder. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
5. Decrease the speed to low and beat in the lemon zest and lemon juice.
6. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk. Repeat with another quarter of the flour and the remaining buttermilk. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
7. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Place on center rack of oven. Bake for 60 to 80 minutes, rotating after 30 minutes, until the cake is golden and a tester comes out clean.
8. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don’t forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)
9. Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
10. Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. If syrup is made ahead of time then warm it up before brushing on cake.
11. When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Don’t make glaze more than 30 minutes in advance because it will continue to thicken as it sits.
Note: You’ll need 4 to 5 large lemons for the entire recipe.
Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Source: The Good Book of Southern Baking by Kelly Fields with Kate Heddings