LEMON POUND CAKE

Lemon Pound Cake image

According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.

Provided by Vallery Lomas

Categories dessert

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 11

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Ingredients

1 1/2 cups (3 sticks/339 grams) unsalted butter, at room temperature, plus 2 tablespoons for the pan
3 cups (375 grams) all-purpose flour, plus 2 tablespoons for the pan (see Cook's Note)
One 8-ounce package (1 cup/226 grams) cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
3 cups (600 grams) granulated sugar
6 large eggs, at room temperature, lightly beaten
Finely grated zest and juice of 2 lemons (about 2 tablespoons zest and 1/4 cup juice)
Finely grated zest of 1 lemon and juice of 1 lemon (about 2 tablespoons)
1 1/2 cups (180 grams) confectioners' sugar, sifted
1 to 2 tablespoons milk, if needed

Steps:

For the cake: To prepare the pan, mix 2 tablespoons softened butter and 2 tablespoons flour (equal parts of each) in a small bowl until combined. Use a pastry brush to generously coat the inside of a 10-cup Bundt pan or two 9-by-5-inch loaf pans and set aside. (Alternatively, spray with nonstick baking spray with flour.) Place a rack in the middle of the oven and preheat to 325 degrees F if using a bundt pan or 350 degrees F if using loaf pans.
In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium-low speed until smooth, creamy and well combined, about 1 minute. Beat in the vanilla and salt.
With the mixer running, pour the sugar into the bowl in a steady stream. The batter will start to take shape. Increase the speed to medium and mix until the batter becomes pale, fluffy and has lightened in color, 4 to 5 minutes.
Add the eggs two at a time, mixing until they are completely incorporated before adding the next, about 1 minute for each addition. Add the lemon zest and lemon juice and mix until just combined.
Stop the mixer and use a rubber spatula to scrape the bottom and sides of the bowl. If the batter appears broken from the addition of the final 2 eggs, don't worry-it will come together in the next step.
With the mixer off, add the flour all at once. Mix on low speed just until no streaks of
flour remain. Scrape the sides and bottom of the bowl and mix in any bits of flour that were
not fully incorporated. Scrape the batter into the prepared pan or pans and smooth the top.
Bake until a cake tester inserted deep into the center of the bundt cake or loaves comes out clean, about 1 hour 20 minutes for a bundt and 50 to 60 minutes for loaves.
Cool on a wire rack for 10 minutes. Use a small angled spatula or butter knife to loosen the cakes from the pans by running it around the loaves or around the inside and outside perimeters if you baked a bundt. Invert the cakes onto the rack and cool to room temperature.
For the lemon glaze: Whisk together the lemon zest, lemon juice and confectioners' sugar in a small bowl. If necessary, add a little milk until the glaze reaches a pourable consistency. If it is too thin, add more confectioners' sugar. Set aside.
Once the cake has cooled completely, drizzle the glaze all over and allow to drip down the sides.