Friday, December 16, 2011

Lemon Pound Cake

Lemon or chocolate are the only two things I can't resist if I'm looking at a dessert menu.  This pound cake is heavy on the lemon and by baking some lemon curd into the batter it adds another layer of lemon also makes even moister.  I used Whole wheat white flour from my all time favorite King Arthur Flour so it gave it a bit of a grainier bread like texture which I liked but if you prefer the cake type texture you can use all purpose flour or a mixture will give you that.
 With a cup of tea this is perfect!

Lemon Pound Cake

2 sticks butter softened
2 c granulated sugar
4 extra large eggs
1/3 c lemon zest
3 c flour--I used whole wheat white
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 c fresh squeezed lemon juice
3/4 c buttermilk
1 tsp vanilla
1 tsp lemon extract
3 T lemon curd

1/2 c granulated sugar
1/2 c lemon juice


2 c confectioner sugar
3 T lemon juice

preheat oven to 350°
Cream your butter and sugar in a large bowl, then add eggs one at a time mixing between each, add lemon zest.
Sift together flour, powder, soda, salt and set aside.
Mix together lemon juice, buttermilk, vanilla, and lemon extract.
Alternately add flour mixture and buttermilk mixture to creamed butter/sugar bowl mixing well between each.

Grease and flour two bread pans 8 1/2 x 4 1/2,  I also line bottom with parchment.  Spoon 1/4 batter into each pan, drop by spoonfuls lemon curd over the top of batter.  Spoon the rest of batter over the lemon curd in each pan.

Bake about 45 minutes till cake tester comes out clean.

Let cakes cool then set on wire rack over pan.  Meanwhile combine 1/2 c granulated sugar and 1/2 c lemon juice in a saucepan and stir till sugar dissolves.  Spoon over cakes.  Then allow to cool completely.

Mix confectioners sugar and lemon juice to form glaze, drizzle over cake allowing it to run down sides.

Lemon curd spread over batter.

cakes having just had syrup drizzled.

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