Temperature: 350 ° F
Ingredients
Cake
- 1 cup (2 sticks) butter
- 3 ounce package cream cheese
- 2 tablespoons grated lemon rind
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon oil (optional)
- 3/4 teaspoon salt
- 2 cups sugar
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 6 large eggs
Glaze
- 1/4 cup lemon juice, freshly squeezed preferred
- 1/2 cup granulated sugar
Instructions
The sunny taste of citrus highlights this buttery pound cake.
Use butter or solid vegetable shortening to lightly grease a 12-cup tube pan. Preheat the oven to 350°F.
Cake: In a medium-sized mixing bowl, beat together the butter, cream cheese, grated rind, vanilla extract, and lemon oil until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
Add the eggs one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan.
Bake the cake for 55 to 60 minutes, until lightly browned on the edges, or until a toothpick inserted into the center comes out clean.
Glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.
Remove the cake from the oven. Brush it with some of the glaze, then allow it to cool in the pan for 15 minutes. Turn out onto a cooling rack or serving platter, and poke the cake all over with a toothpick. Brush on the glaze, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing.
Yield: 16 servings
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