Monday, September 30, 2013

Lemon Pound Cake from Penzeys

I know it looks awful because it fell apart on the way out of the bundt pan, but it tasted delicious.  The recipe is from another Penzeys Catalog, and I've had this recipe on my fridge all summer, but only got to it a couple of weekends ago.  I baked it for my friends' housewarming party, and everybody ignored how it looked and thought it was quite tasty.

Here's what you'll need for the cake:
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 sticks butter, softened
  • 1/2 teaspoon salt (omit if you are using salted butter)
  • 2 cups granulated sugar
  • 1/4 cup finely grated lemon peel, or 2 teaspoons of Penzeys' Minced Lemon Peel covered in 2 tablespoons warm water for 5 minutes (I used Penzeys)
  • 6 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 cup whole milk
  • 1/4 cup fresh lemon juice
Here's what you'll need for the glaze:
  • 1 cup plus 1 tablespoon powdered sugar
  • 2 tablespoons fresh lemon juice
First, move your oven racks around so you have one in the middle.  Next, preheat the oven to 325 degrees.  Grease and flour a 2 quart plain or fluted tube pan and set aside.  
Sift together the flour, baking powder, and salt (if using) in a medium bowl and set aside.  In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes.
 Add the eggs, one at a time, beating well after each addition.  Add the vanilla and beat well.  
In 3 batches, beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined.  Spoon the batter into the pan and smooth the top.
Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes.  Cool the cake in the pan on a rack for 15 minutes and then remove from pan (ever so carefully!) onto a rack to cool completely.

To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick.  When the cake is completely cool, set the rack over a baking sheet or waxed paper.  Drizzle the glaze over the cake, letting it drip down the sides.


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