Summer Lemon Pound Cake

[Guest guest]

Summer Lemon Pound Cake

This cake is extremely fine-textured and is covered with a lemon

glaze that is almost as thick as a frosting. It is Heavenly! Serves

20.

 

INGREDIENTS FOR CAKE:

 

3-1/2 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 pound soft, unsalted butter

1/2 cup vegetable shortening, room temperature

3 cups granulated sugar

6 large eggs (room temperature)

1 tbsp lemon juice

2 tsps lemon zest, grated

1 cup whole milk

 

METHOD:

 

Preheat oven to 300 degrees F. Butter the bottom, sides and center

tube of a 9 1/2- or 10-inch fixed-bottom tube pan with at least 3

3/4-inch-high sides.

Line the bottom of the pan with parchment or wax paper and butter the

paper. In a medium sized mixing bowl sift together flour, baking

powder and salt.

In a separate bowl combine butter, vegetable shortening and

granulated sugar. Beat with an electric mixer on medium speed until

creamy, approximately 3 minutes. Add eggs, one at a time, beating for

1/2 minute after each addition. Add lemon juice and lemon zest.

Decrease speed to low, and alternately add the flour mixture and

milk.

Mix until the batter is smooth and thick.

Using a rubber spatula, scrape all of the batter into the prepared

pan and smooth the top. Place in oven and bake for about 1 hour and

50 minutes. Begin checking the cake after 1 hour and 35 minutes. The

cake is done when an inserted toothpick comes out free of batter. The

top of the cake should be firm and golden brown. Using a small, sharp

knife, loosen the cake from the sides and center tube of the pan and

place onto a wire rack or serving plate. Keep warm.

 

INGREDIENTS FOR GLAZE:

 

6 tbls unsalted butter, melted

2 tbls fresh lemon juice

1/8 tsp salt

2 cups powdered sugar

 

METHOD:

 

Combine all ingredients in a medium bowl and mix together until well

incorporated. Spoon about 2/3 of the glaze over the top of the warm

cake, using a small metal spatula to spread it evenly. Spread the

remaining glaze over the sides and in the center hole of the cake.

Cool the cake thoroughly. The glaze will firm as the cake cools. When

ready to serve, cut into slices. Fresh berries or strawberry or black

raspberry ice cream make good accompaniments. The cake can be covered

and stored at room temperature up to five days.

 

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