Lemon Pound Cake

Name: Lemon Pound Cake
Ingredients: 16 tablespoons, unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan; 1 3/4 cups (8¾ ounces/248 grams), all-purpose flour, plus extra for dusting pan; 1/2 teaspoon, baking powder; 1/2 teaspoon, table salt; 1/4 cup, sour cream; 1 1/2 tablespoons, lemon juice; 1 1/2 tablespoons, grated lemon zest; 1 cup plus 2 tablespoons (7¾ ounces/220 grams), granulated sugar; 5 , large eggs, at room temperature, beaten; 1/4 cup (1¾ ounces/50 grams), granulated sugar; 1/4 cup, lemon juice (2 lemons); 1/2 cup (2 ounces/57 grams), confectioners' sugar, sifted; 1 tablespoon, lemon juice

Desserts or Baked Goods
Cakes

Appears in Cook's Country April/May 2006

Unfortunately, many recipes for this classic recipe turn out heavy, leaden, dry cakes. We wanted a moist, tender, lemony pound cake. For potent lemon flavor, add lemon zest to the cake batter, brush the just-baked cake with lemon syrup, and then spread the cooled cake with lemon glaze.

SERVES 8

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