{ 10 août 2005 }
happy birthday, dad!
since my dad really loves lemon cakes, i baked him a lemon pound cake today. i had made this recipe before [sans glaze] and served the cake with homemade whipped cream. it was yummy, but since my dad likes super lemony cakes, i decided to go with a glaze this time. i also added lemon zest to the top of the cake to make it more festive.
glazed lemon pound cake
recipe from everyday food
makes 2 loaves | prep time: 30 min. | total time: 3 hours
for best results, bring all the ingredients to room temperature before getting started. when zesting and juicing lemons, grate zest first, then squeeze out juice.
1 c. [2 sticks] unsalted butter, softened
3 c. all-purpose flour
3/4 c. low-fat buttermilk
finely grated zest of 2 lemons
1/3 c. fresh lemon juice [~2 lemons]
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 c. sugar
5 large eggs
lemon glaze [see below]
1. preheat oven to 350° with rack in lowest position. butter & flour two 4 1/2 by 8 inch [6-cup] loaf pans. [or you may use a 12-cup nonstick bundt pan; the cooking & cooling times would still be the same.]
2. in a small bowl, combine buttermilk with lemon zest and juice. in a medium bowl, whisk together flour, salt, baking powder and baking soda.
3. with an electric mixer, cream butter and sugar until light and fluffy. add eggs, 1 at a time, beating until incorporated after each.
4. with mixer on low, add flour mixture in 3 parts alternating with the buttermilk mixture in 2 parts, beginning and ending with flour. beat just until smooth; do not over mix.
5. divide batter evenly between pans; smooth tops. bake until a toothpick inserted in centre comes out clean, 50–60 minutes. [tent with foil if it’s browning too quickly.] cool 15 minutes in pans. turn out cakes onto a cooling rack; cool completely before glazing.
6. for the lemon glaze, place 2 cups confectioners’ sugar in a medium bowl or liquid measuring cup. stir in 3–4 tablespoons fresh lemon juice. the glaze should be thick, yet pourable. add more sugar or lemon juice as necessary to achieve desired consistency.
7. set cooling rack over waxed paper. pour glaze over cakes, letting it run down the sides. let dry, about 30 minutes.
my dad really loved the cake, so yay ^_^
posted at 23.24