Lemon Pound Cake

Cooking spray 2 cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon salt ½ pound (2 sticks) unsalted butter, at room temperature 1⅓ cups + ¼ cup sugar, divided 5 large eggs, at room temperature * Zest of 2 lemons, bitter white pith removed, finely chopped (See Tip) 1½ teaspoons vanilla extract ½ teaspoon almond extract 6 tablespoons fresh lemon juice, divided

Calories 262 (45% from fat) · carb 33g · protein 4g · fat 13g · sat fat 8g · chol 97mg · sod 175mg · calc 15mg · fiber 1g

Arrange the rack in the center of the oven. Preheat oven to 325° F. Coat a 9 x 5 x 3 - inch loaf pan with cooking spray. Cut a piece of parchment or waxed paper to fit the bottom of the pan and place in coated pan. Spray the paper, then lightly dust the interior of the loaf pan with flour. Place the flour, baking powder and salt in a medium bowl. Using a Cuisinart® HTM-7L 7 - Speed Electronic Hand Mixer, mix on Speed 1 for 10 seconds to blend and aerate; reserve. In a large bowl, with mixer on Speed 2, cream the butter and 1⅓ cups sugar for 1 minute until light and fluffy. Using Speed 3, add the eggs, one at a time, to the butter mixture, beating for 10 seconds after adding each egg. Add the chopped zest, vanilla and almond extracts, mixing for 10 seconds to incorporate. Lower the speed to Speed 1 and add the dry ingredients, mixing until thoroughly incorporated, about 30 - 40 seconds. Add the 2 tablespoons of the lemon juice and mix for 15 seconds longer. Transfer the batter to the prepared pan and bake in the preheated 325° F oven for 75 - 80 minutes, until a tester inserted in the center of the loaf comes out clean and the cake is golden brown. Remove from the oven and cool in the pan on a rack for 10 minutes While the cake is cooling, combine the remaining lemon juice and sugar in a 1½ quart Cuisinart® saucepan, cook over medium heat until the sugar is totally dissolved. Remove the cake from the pan and place on the cooling rack (place a sheet of waxed paper under the rack), and brush with the warm lemon/sugar mixture, until the cake has absorbed all the liquid. Allow to cool completely before slicing. This cake is best when made a day ahead, wrap completely in plastic wrap to store. May be frozen, for best results, wrap in foil after double wrapping in plastic wrap.