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MariaDNoCA

REC: Lemon Pound Cake from Barefoot Contessa Parties!

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Joined: Dec 9, 2005

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Posted to Thread #16400 at 9:31 pm on Oct 7, 2009

Lemon Pound Cake
by Ina Garten
from Barefoot Contessa Parties!
Ideas and Recipes for Parties That Are
Really Fun (Clarkson Potter, 2001)

-- these are TDF

Makes two 8-inch loaves (for a bake sale I'd make mini loaves)

A photograph of this lemon cake in The
Barefoot Contessa Cookbook prompted dozens
of people to request the recipe. Here it is!
This is such a versatile cake. I like to
serve it with lemon curd and fresh
raspberries, but a slice with a cup of tea
in the afternoon is also fine just with me.


Ingredients:

1/2 pound unsalted butter at room
temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large
lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract


For the glaze:

2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon
juice



Buy the Book Method:

1. Preheat the oven to 350°F (180°C).
Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf
pans.

2. Cream the butter and 2 cups granulated
sugar in the bowl of an electric mixer
fitted with the paddle attachment, for about
5 minutes, or until light and fluffy. With
the mixer on medium speed, add the eggs, one
at a time, and the lemon zest.

3. Sift together the flour, baking powder,
baking soda, and salt in a bowl. In another
bowl, combine 1/4 cup lemon juice, the
buttermilk, and vanilla. Add the flour and
buttermilk mixtures alternately to the
batter, beginning and ending with the flour.
Divide the batter evenly between the pans,
smooth the tops, and bake for 45 minutes to
1 hour, until a cake tester comes out clean.


4. Combine 1/2 cup granulated sugar with 1/2
cup lemon juice in a small saucepan and cook
over low heat until the sugar dissolves and
makes a syrup. When the cakes are done, let
them cool for 10 minutes, then invert them
onto a rack set over a tray, and spoon the
lemon syrup over the cakes. Allow the cakes
to cool completely.

5. For the glaze, combine the confectioners'
sugar and lemon juice in a bowl, mixing with
a wire whisk until smooth. Pour over the top
of the cakes and allow the glaze to drizzle
down the sides.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain


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