When not grilling or smoking meat or after a low and slow cook sometimes I'll bake a lemon pound cake for dessert. It's easy to do. Give it a try sometime.
Here's a picture... https://www.flickr.com/photos/food_pictures/8720256873/
And here is the recipe with instructions...
Cake batter...
You'll need
Lemon glaze...
1) This recipe calls for a 8 1/2 X 4 1/2 inches loaf pan. Adjust oven rack to the middle shelf and heat oven to 350 degrees. Grease and flour your loaf pan. In a medium bowl, whisk together flour, baking powder and salt; set aside.
2)*Use your food processor, if you have one, or a blender. They say don't use a standup mixer. Melt butter in a small sauce pan over medium heat. Whisk melted butter thoroughly to reincorporate any seperated milk solids. Pulse sugar and lemon zest in food processor until combined, about 5 pulses.* Add lemon juices , eggs, and vanilla extract and process until combined, about 5 seconds.* With processor running, *add melted butter in a steady stream (this should take about 20 seconds. Transfer mixture to a large mixing bowl.* Sift flour mixture over sugar mixture in 3 steps, whisking gently after each addition until just combined.*
3) pour batter into prepared pan and smooth with a rubber spatula.
Bake for 15 minutes; then reduce oven temperature to 325 degrees and continue baking (for about 35 more minutes) *until deep golden brown and toothpick inserted in center comes out clean.
*Also remember to rotate you loaf pan 90 degrees halfway through you cook time.*
Let cake cool in the pan for 10 minutes and then turn out onto a wire rack to cool.
*Poke cake's top and sides with a toothpick ( you're making little holes for the glaze to sink into) let cake cool completely, at least 1 hour.*
Cooled cake can be plastic wrapped and stored at room temperature for up to 5 days.
For the lemon glaze: while cake is cooling, bring sugar and lemon juice to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Brush top and sides of cake with glaze and let cool completely before serving. *
Here's a picture... https://www.flickr.com/photos/food_pictures/8720256873/
And here is the recipe with instructions...
Cake batter...
- 11/2 cups (6 ounces) cake flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 16 tablespoons unsalted butter
- 1 1/4 cups (8 3/4 ounces ) sugar
- 2 tablespoons grated lemon zest plus 2 teaspoons of lemon juice.
You'll need
- 2 lemons
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
Lemon glaze...
- 1/2 cup (3 1/2 ounces) sugar
- 1/4 cup of lemon juice
1) This recipe calls for a 8 1/2 X 4 1/2 inches loaf pan. Adjust oven rack to the middle shelf and heat oven to 350 degrees. Grease and flour your loaf pan. In a medium bowl, whisk together flour, baking powder and salt; set aside.
2)*Use your food processor, if you have one, or a blender. They say don't use a standup mixer. Melt butter in a small sauce pan over medium heat. Whisk melted butter thoroughly to reincorporate any seperated milk solids. Pulse sugar and lemon zest in food processor until combined, about 5 pulses.* Add lemon juices , eggs, and vanilla extract and process until combined, about 5 seconds.* With processor running, *add melted butter in a steady stream (this should take about 20 seconds. Transfer mixture to a large mixing bowl.* Sift flour mixture over sugar mixture in 3 steps, whisking gently after each addition until just combined.*
3) pour batter into prepared pan and smooth with a rubber spatula.
Bake for 15 minutes; then reduce oven temperature to 325 degrees and continue baking (for about 35 more minutes) *until deep golden brown and toothpick inserted in center comes out clean.
*Also remember to rotate you loaf pan 90 degrees halfway through you cook time.*
Let cake cool in the pan for 10 minutes and then turn out onto a wire rack to cool.
*Poke cake's top and sides with a toothpick ( you're making little holes for the glaze to sink into) let cake cool completely, at least 1 hour.*
Cooled cake can be plastic wrapped and stored at room temperature for up to 5 days.
For the lemon glaze: while cake is cooling, bring sugar and lemon juice to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. Brush top and sides of cake with glaze and let cool completely before serving. *
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