Temperature: 350 ° F
Ingredients
Cake
- 12 tablespoons (1 1/2 sticks) butter
- 3-ounce package cream cheese
- 1 tablespoon grated lemon rind
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon oil (optional)
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 4 large eggs
Glaze
- 1/4 cup lemon juice, freshly squeezed preferred
- 1/2 cup granulated sugar
Instructions
The sunny taste of citrus highlights these buttery pound cakes.
Use butter or solid vegetable shortening to lightly grease two 3-cup tube pans. 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. Divide the batter evenly between the prepared pans.
Bake the cakes for 30 to 35 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 cakes from the oven. Brush them with some of the glaze, then allow them to cool in the pans for 15 minutes. Turn out onto a cooling rack or serving platter, then poke the cakes all over with a toothpick. Brush on the glaze, pausing occasionally to let it sink in. Allow the cakes to cool for several hours before slicing.
Yield: 8 servings.
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