Lemon Pound Cake

Mmmmm... lemon. Lemon pound cake and lemon glaze to be exact! The bright citrus combined with the fun shape of a bundt pan is just what I'm in the mood for. Plus I have never used my bundt pan before and have finally found an excuse to break it in!

Usually this pound cake would be done in a loaf pan but this looks so much more fun. The original recipe calls for cake flour, but I'm using some whole wheat pasty and cake flour instead.

Use a microplane to zest

This gadget works well for juicing

Zesting and juicing the lemon smells so good and makes me feel like I'm making the most of the fruit. Using the combination of zest and juice creates the best flavor for baking. The zest and juice are then combined directly with the sugar before mixing it with the butter.

Creamy lemon mix

Using the whip attachment to cream the butter and lemon-infused sugar. It takes about 5 minutes and lots of scraping down the bowl to get it nice and creamy.

Not working so well...

Much better!

Hmmm... following the original recipe I'm using the whip attachment to mix the eggs and dry ingredients in and it's making a huge mess. So I'm ditching the whip attachment for my brand new beater blade that I'm dying to try. Great success!

A little small in the pan, oh well...

After letting it cool for about and hour, the moment of truth has arrived. I carefully turn the bundt pan over and... nothing. Somehow not surprising. Luckily a plastic fork did the trick and loosened it enough to come out. (Note for the future: grease and flour the bundt pan)

Pour carefully

The glaze was pretty easy and quick. It helps to have a bowl with a spout!

All lemon!

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Lemon Pound Cake Recipe

Makes 1 Cake.

     Lemon Pound Cake

     Pastry or cake flour - 1 3/4 cups - 255 g

     Baking powder - 2 1/2 tsp - 8 g

     Cornstarch - 1/2 cup - 53 g

     Salt - 1/2 tsp - 3 g

     Butter (softened) - 1 cup - 213 g

     Sugar - 1 1/4 cups - 255 g

     Lemon zest - 1 large lemon

     Lemon juice - 1 large lemon

     Eggs (room temperature) - 7 eggs - 340 g

     Lemon Glaze

     Cream cheese - 1 tbsp - 15 g

     Lemon zest - 1 tbsp - 40 g (about 1/2 lemon)

     Powdered sugar - 1 cup - 240 g

1. Preheat the oven to 375 degrees.
2. Coat the bundt (or loaf) pan with shortening and sprinkle with flour.
3. Add the grated zest and juice of the lemon to the sugar and mix until incorporated.
4. Cream together the sugar/lemon mix and butter with the whip attachment, starting at low and moving to medium speed, until smooth and light in color (5 minutes).
5. Sift together the flour, baking powder, cornstarch, and salt. 
6. Switch to the paddle attachment and add the sifted ingredients and eggs alternately to the mixture on low speed until just incorporated.
7. Fill the bundt (or loaf) pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cake to cool in the pan slightly. Gently remove cake from the pan and allow to cool on rack completely.
9. For the glaze, whisk the cream cheese and lemon zest together until no lumps remain. Whisk in the powdered sugar and pour over the cake. Let set 1 hour.