Post by Sarah on Nov 1, 2013 1:13:15 GMT
This makes an awesome 'every day' kind of cake. I like to keep this around the house for tea and coffee.
Ingredients
Two sticks unsalted butter
2 cups granulated sugar
4 eggs
2-3 Lemons
3 cups flour
.5 teaspoon baking powder
.5 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup skim or butter milk
1 teaspoon vanilla
For the glaze:
Powdered Sugar
Lemon Juice
First, prepare the lemons. You will want them a little cold if you can. Take a potato peeler and try to get off as much yellow skin and as little white as you can (Zest.) Dice up the slices into tiny grains. I know there are commercial lemon zesters, but none of them that I've met can beat my potato peeler. After you do this, squeeze down the lemon for as much juice as you can; don't be afraid of pulp, but definitely get rid of seeds. Keep a good portion of the lemon juice back, about half, for the glaze later.
Paper and flour the bottom of some round pans. Put the pans face up on wax paper, and run a sharp knife around the bottom to score the paper. Cut it out, and stick it to the bottom of the pan with a smear of butter or some baking spray. Then butter or spray the edges of the pan and the paper. Put a dash of flour in the bottom, and tap and turn until the whole thing is powdered. Set oven to 350.
Sift all the dry ingredients together. Sifting is annoying and takes a long time, but you can't imagine the difference it makes. Smooth and silky. You'll also be surprised at the bits of grit you've been putting into your cakes all these years
Cream the butter and sugar together. You don't want to make this too fluffy, or your pound cake will come out crumbly. Just blend together nicely. Add the eggs and zest. Then add in the wet ingredients one at a time, starting with the lemon juice. With each addition, add in some of the dry ingredients. Mix until smooth. Expect the zest to make little specs in the batter. That's normal.
Divide between pans and bake at 350 until ready - I bake by smell and toothpick tests.
In the mean time, take the leftover lemon juice and mix in tablespoons of powdered sugar until it results in a creamy thick substance.
When the cake comes out of the oven, run a knife around the edge and remove from the pan immediately. Put about a third of the glaze immediately over the top one, and put the second cake on top of the rapidly melting glaze. Put the remainder of the glaze over the top, and help spread it as it melts. Let the whole thing cool down slowly, letting the glaze spread and set.
Ingredients
Two sticks unsalted butter
2 cups granulated sugar
4 eggs
2-3 Lemons
3 cups flour
.5 teaspoon baking powder
.5 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup skim or butter milk
1 teaspoon vanilla
For the glaze:
Powdered Sugar
Lemon Juice
First, prepare the lemons. You will want them a little cold if you can. Take a potato peeler and try to get off as much yellow skin and as little white as you can (Zest.) Dice up the slices into tiny grains. I know there are commercial lemon zesters, but none of them that I've met can beat my potato peeler. After you do this, squeeze down the lemon for as much juice as you can; don't be afraid of pulp, but definitely get rid of seeds. Keep a good portion of the lemon juice back, about half, for the glaze later.
Paper and flour the bottom of some round pans. Put the pans face up on wax paper, and run a sharp knife around the bottom to score the paper. Cut it out, and stick it to the bottom of the pan with a smear of butter or some baking spray. Then butter or spray the edges of the pan and the paper. Put a dash of flour in the bottom, and tap and turn until the whole thing is powdered. Set oven to 350.
Sift all the dry ingredients together. Sifting is annoying and takes a long time, but you can't imagine the difference it makes. Smooth and silky. You'll also be surprised at the bits of grit you've been putting into your cakes all these years
Cream the butter and sugar together. You don't want to make this too fluffy, or your pound cake will come out crumbly. Just blend together nicely. Add the eggs and zest. Then add in the wet ingredients one at a time, starting with the lemon juice. With each addition, add in some of the dry ingredients. Mix until smooth. Expect the zest to make little specs in the batter. That's normal.
Divide between pans and bake at 350 until ready - I bake by smell and toothpick tests.
In the mean time, take the leftover lemon juice and mix in tablespoons of powdered sugar until it results in a creamy thick substance.
When the cake comes out of the oven, run a knife around the edge and remove from the pan immediately. Put about a third of the glaze immediately over the top one, and put the second cake on top of the rapidly melting glaze. Put the remainder of the glaze over the top, and help spread it as it melts. Let the whole thing cool down slowly, letting the glaze spread and set.
