Lemon Pound Cake(atk)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 16 tablespoons unsalted butter (2 sticks)
• 1 tablespoon unsalted butter, softened for the pan
• 1 1/2 cups cake flour (6 ounces)
• 1 tablespoon cake flour, for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar (8 3/4 ounces)
• 2 tablespoons lemon zest
• 2 teaspoons lemons (1 lemon)
• 4 large eggs, room temperature
• 1 1/2 teaspoons vanilla
• 1/2 cup sugar (3 1/2 ounces)
• 1/4 cup lemon juice (2 lemons)

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 350 degrees. grease an 8 1/2 by 4 1/2 inch loaf pan with 1 tablespoon of the softened butter; dust with 1 tablespoon of the flour, tapping our the excess. in a medium bowl, whisk together the remaining 1 1/2 cups flour, the baking powder and the salt; set aside.
• 2 melt the remaining 16 tablespoons butter in a small saucepan over medium heat. whisk the melted butter thoroughly to reincorporate any separated milk solids.
• 3 in a food processor, pulse the sugar and zest until combined, about 5 pulses. add the lemon juice, eggs and vanilla; process until combined, about 5 seconds. with the machine running, add the melted butter through the feed tube in a steady stream [this should take about 20 seconds]. transfer the mixture to a large bowl. sift the flour mixture over the egg mixture in three additions, whisking gently after each addition until just combined.
• 4 pour the batter into the prepared pan and bake 15 minutes. reduce the oven temperature to 325 degrees and continue to bake until deep golden brown and a toothpick inserted in the center comes out clean, about 35 minutes, rotating the pan halfway through the baking time. cool in the pan for 10 minutes, then turn onto a wire rack. pike the top and sides of the cake throughout with a toothpick. cool to room temperature, at least 1 hour. [the cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for 5 days.].
• 5 for the glaze: while the cake is cooling, bring the sugar and lemon juice to a boil in a small saucepan, stirring occasionally to dissolve the sugar. reduce the heat to low and simmer until thickened slightly, about 2 minutes. brush the top and sides of the cake with the glaze and cool to room temperature.