recipes
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Makes one 9-inch loaf cake, 16 servings
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Makes one 9-inch loaf cake, 16 servings
A traditional, moist pound cake with a lemon twist
Nutritional information per serving:Calories 275 (44% from fat)
carb. 36g
pro. 3g fat 14g
sat. fat 8g
chol. 71mg
sod. 164mg calc. 13mg
fiber 2g
carb. 36g
pro. 3g fat 14g
sat. fat 8g
chol. 71mg
sod. 164mg calc. 13mg
fiber 2g
Ingredients
- Cake:
- Unsalted butter, softened, or nonstick
- cooking spray
- 2cups unbleached, all-purpose flour
- 1teaspoon baking powder
- 1teaspoon kosher salt
- 14tablespoons unsalted butter, cut into
- 1- inch pieces, room temperature
- 1⅓cups granulated sugar
- 3tablespoons grated lemon zest
- 4tablespoons vegetable oil
- 4teaspoons fresh lemon juice
- 2large eggs, room temperature
- 1large egg yolk, room temperature
- ⅔cup sour cream, room temperature
- Icing:
- 1cup confectioners’ sugar, sifted
- 3tablespoons heavy cream
- 2tablespoons fresh lemon juice
- pinch fine sea salt
Preparation
- 1. Preheat oven to 350°F with the rack in the
- lower third position. Lightly coat a 9 x 5
- x 3-inch loaf pan with softened butter or
- nonstick cooking spray; reserve.
- 2. Put the flour, baking powder, and salt together
- in a small mixing bowl. Mix on Speed 1 until
- well sifted, about 30 seconds. Reserve.
- 3. Put the butter into a large mixing bowl and
- using Speeds 2 to 4, cream butter until
- softened. Add the sugar and lemon zest.
- Mix well, using Speeds 2 to 5, until very
- light in color, about 2 minutes.
- 4. Combine the oil, lemon juice, eggs, yolk,
- and sour cream in a small bowl. Mix on
- Speed 1 to combine.
- 5. While mixing on Speeds 1 to 2, gradually
- add one-third of the dry ingredients to the
- butter/sugar mixture, and then half of the
- wet ingredients, alternating until all of the
- ingredients are added and well mixed.
- 6. Transfer the batter to the prepared cake
- pan and then place in the preheated oven.
- Bake until cake is set in the middle and a
- cake tester comes out clean, about 1 hour
- and 10 minutes.
- 7. Allow cake to cool in pan on a cooling
- rack for about 10 to 15 minutes, and then
- remove from the pan and immediately wrap
- in plastic wrap to cool a bit further.
- 8. While the cake is cooling, prepare the
- lemon icing. Put all of the icing ingredients
- into a small to medium mixing bowl and,
- using Speeds 1 to 3, mix until completely
- smooth, adding more sifted sugar or cream
- to achieve desired consistency.
- 9. Once the cake is mostly cool, place it on
- the cooling rack atop a baking pan (or foil
- or parchment, something that will catch
- excess icing). Drizzle or spread over cake
- as desired. Allow icing to set and cake to
- cool completely before cutting and serving.