Lemon Pound Cake........pics

User

18 years ago

Used a recipe I found on a Blog. Nice moist cake. I made only minor adjustments.

I excluded the Lemon extract but added vanilla extract, which I believed was in the original recipe.

And instead of milk I used heavy cream.

I used 5 small pans. 4 loaves and one mini bundt.

Home Cookin Chapter: Recipes From Thibeault's Table

Ultimate Pound Cake

===================

Ultimate Pound Cake adapted from Lori Longbotham

http://tartelette.blogspot.com/2007/04/ultimate-lemon-pound-cake.html

Serves 12 (in theory)

2 3/4 cups all purpose flour

1/2 tsp baking powder

1/4 tsp salt

3 sticks unsalted butter at room temperature

2 1/4 cups sugar

6 large eggs

1 cup milk

1 1/2 TB lemon zest

1 tsp. pure lemon extract

1/2 cup fresh lemon juice

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.

Sift the flour, baking powder and salt together twice.

Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flou. Stir in the lemon zest and lemon extract.

Pour the batter into the prepared apn and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer

Meanwhile, bring the lemon juice and remaininf sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.

Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seap through the holes and into the cake. Let cool to room temp.

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Comments (23)

pat_t
18 years ago
Oh Ann. Wish I was there. Lemon Pound Cake is one of my favorites. Thanks for sharing.
trixietx
18 years ago
That looks so good, thanks for the recipe.
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I think this is it. Lemon Pound Cake Published: March 1, 2002 Makes one 9 by 5-inch cake, serving 8 You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
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I was going to say that I always put more vanilla in than suggested. I like a lot - some don't. And I learned decades ago that imitation doesn't even go into my grocery cart! Although I would also try mixing a little (or a lot) of almond extract into that recipe. Almond and vanilla compliment each other quite well IMO.
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Well that's great, Al! I'm kind of a gym head and normally if I get tempted my response is "two words: washboard abs." But, like you, I like to bake, and as you say, it's good to have a cheat day or a treat. My gym manager and I are Facebook friends, and last night we were having a discussion about the virtues of frosting, LOL. We're both content with the frosting, any cake being optional, but in the case of your goodies here, I'll exercise the option. :-)
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msafirstein
18 years ago
Now that's what a pound cake should look like!

Gorgeous Ann! Melt in our mouth good!!!!

Now go toast a piece and top with homemade vanilla ice cream!

Michelle
Terri_PacNW
18 years ago
YUmmm...We love lemon here!
sooz
18 years ago
Geez, Ann, I can't ..... quite......FIT through my computer monitor to get at that food!!!!

Looks sooooo delish!
Smiles,
Sooz
homesforsale
18 years ago
C'est beau! I bet it's bon too!
riverrat1
18 years ago
I'll take that little bitty bundt cake...right there....I, I, just can't seem to get my fingers on it. It would be so good with my morning coffee.
Carol Schmertzler Siegel
18 years ago
Would have been better for me, if when you were looking at houses, you moved here, there are some for sale on my block. Nice view of the water. Be easier for me to have a slice of that gorgeous pound cake! Lemon, my favorite! I would come over, if you were making cinnamon rolls, too!
User
18 years ago
I spent the entire day at the Harvest Festival at our Farmers Market, sitting here with some hot tea trying to warm up ... and this lemon pound cake looks soooooo yummmmmmmy !!

:)
shaun
18 years ago
Looks delicious! Lemon is my favorite.
canarybird01
18 years ago
They look nice and moist Ann. Good with a hot cup of tea!

SharonCb
artsyshell
18 years ago
Awesome photo Ann! I really like her blog as well.

Shelley
Marigene
18 years ago
Beautiful, I can almost smell them from here!
kent4489
18 years ago
Looks so good!
annie1992
18 years ago
Oh geez, it just had to be lemon, didn't it? My favorite...

That just looks like breakfast to me, and I'm going to have to talk myself out of making that because I'd eat it all myself, I know I would.

Annie
dlundin
18 years ago
Oh, I had to come back. My "excuse" is to make it for my poor ailing mother.

No, I can't do it, I can't do it. Annie, take my hand and let's be strong together...

Hmm, I think I have all the ingredients. No, no, no!
kitchendetective
18 years ago
Oh, my word! I just linked to this and it looks awesome.
hidesertfox
18 years ago
Hi, everyone! Infrequent poster here, but dedicated drooler :-) at the beautiful photos that so many of you post! I just had to try this pound cake - I made it yesterday, and it's fabulous!

I didn't have any lemon extract, so I used vanilla as ann t did, and I added a bit more lemon zest, just because we *love* lemon! I used 6 mini loaf pans and reduced the cooking time to an hour - I was thinking the original hour and 1/2 was for the large bundt and not the minis and maybe the recipe didn't reflect that. I love to cook but I don't have much experience with baking, lol!

Thank you ann t, posting this recipe and the beautiful pic that lured me to try it :-) - this is going in my keeper folder and I plan on making many more for the holiday season.

Cheers!
cj
ksreedevi
18 years ago
>>Hi, everyone! Infrequent poster here, but dedicated drooler :-) at the beautiful photos that so many of you post! I just had to try this pound cake - I made it yesterday, and it's fabulous!

In total agreement :-)

I made a mistake and added the lemon juice to the batter. So the cake was a little less sweet, but still very good. I made three loaf pans. To two, I mixed some confectioner sugar with some lemon juice and heated in the microwave and added it. I like the version without the glaze equally good and it is great with tea.

The only thing that makes me uneasy is the three sticks of butter. If anyone experiments with apple sauce or something and it comes out good, please post it :-)

kala
hidesertfox
18 years ago
Hi ksreedevi,

Thank you for your comments - I will try it via your 'mistake' :-) when I make the next batch and split it up - my brother for example, would probably prefer it less sweet. I actually thought about adding the lemon juice to the batter, but I did want to follow the recipe as posted.

It is also SO good slightly warmed with a spoonful of pistachio ice cream alongside. :)

The three sticks of butter does seem like alot - I rationalized that one six ways to Sunday, and have come to peace with it. LOL :-)

Cheers!
cj
lyndaluu2
18 years ago
Great looking recipe.
I will definitely try this one.

Linda
charlp
18 years ago
haven't been here in a long time.....but what a thing to come back to..............yummmmmmmmmmm.am going on southbeach but i think i will take this with.!
mustangs81
18 years ago
Thanks for sharing Ann.

Cutting and pasting to my Lemon Recipes file! Looks and sounds divine for this lemon lover.

Lemon Pound Cake........pics

Comments (23)

pat_t

trixietx

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