Lemoney

This recipe I found in Cook's Illustrated last year and it's been a favorite. It should be called Ya Gotta Like Lemon Pound Cake but I've never had leftovers so it must be good. Melting the butter and adding it with the food processor is a neat shortcut and I want to try different flavoring but so far have always used the lemon.


Lemon Pound Cake
2 sticks (16 tablespoons) unsalted butter plus some to grease pan
1 1/2 cups ( 6 ounces) cake flour plus some for the pans
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (8 3/4 ounces) sugar
2 tablespoons grated zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 1/2 teaspoons vanilla

Grease 9x5 loaf pan and dust with cake flour.

Melt butter, stir to incorporate separated milk solids.

In food processor, process sugar and zest until combined. Add lemon juice, eggs and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in a steady stream (about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

Pour batter into prepared pan and bake at 350 for 15 minutes. Reduce oven temp to 325 and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes; rotating pan half way through baking time. Cool in pan for ten minutes, then turn onto wire rack and brush with glaze. Cool to room temp. Cooled cake can be wrapped in plastic and stored at room temp for up to five days.

Lemon Glaze
1/2 cup (3 1/2 ounces) sugar
1/4 cup juice from medium lemon
Bring to a boil and simmer until thickened slightly for about two minutes. Poke holes in baked cake and brush top and sides of hot cake.