How do you go bad with pound cake??
5 T unsalted butter, softened, plus more for pan
3/4 c plus 3 T sugar, plus more for dusting
1 c all-purpose flour
1/4 t salt
1/4 t baking soda
3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish
1/4 c milk
2 large eggs
Preheat oven to 350*. Butter a 9x5 in loaf pan. Dust with sugar and tap out excess; set aside. Whisk together flour, salt and baking soda. Stir together 1 T lemon juice and milk.
Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
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