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LEMON POUND CAKE

Makes 1 loaf

INGREDIENTS:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup sugar, plus 1/3 cup
4 eggs
2 tsps. pure vanilla
1/4 cup lemon juice, plus 1/3 cup

DIRECTIONS:
Preheat oven to 350°. Grease a 9x5x3-inch loaf pan and line bottom with parchment paper.
NOTE: If using store-bought disposable pans, measure and if slightly less than 9x5x3,
adjust cooking time to add slightly more time since they will be thicker.

In a medium bowl, combine the flour, baking powder, and salt.

Cream the butter. Add 1 cup of the sugar and mix. Add eggs one at a time. Add vanilla.
Slowly add dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just
smooth.

Pour into the prepared pan and bake until raised in the center and a toothpick inserted into
the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. NOTE: If
using store-bought disposable pans, measure and if slightly less than 9x5x3, adjust cooking
time to add slightly more time since they will be thicker.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the
remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around
the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the
cake out onto the rack. Peel off the waxed paper.

Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and
let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped
through onto the sheet pan. Let cool at room temperature.

Cool completely and wrap in plastic wrap. Label bread type.