Lemon "Pound" Cake

I made a bundt but feel free to make whatever shape.

Can anyone else believe that it's April already? I for one want to know where in the hell March went. It seems as if it left our lives just as quietly as it entered. With these questions plaguing my mind, the realization that spring is in full swing (pardon the rhyme) dawns on me and I'm so happy to start having fresh green produce at my fingertips again.

The only problem now is deciding what to make and what to post. Such a dilemma. At certain times I find it hard being a chef because my mind will get an idea and run with it. In regards to food I just want to do so many things that I tend to get overwhelmed and just give up on making anything awesome at all. Anyone else have this problem? I have to constantly remind myself to K.I.S.S. (Keep It Simple Stupid!) when it comes to my food and other problems in life as well. That being said I think my lemon quote unquote pound cake hit's the nail on the head.

I find pound cakes are so easy to prepare in that they require as little effort as mixing everything together in a bowl. They are a quintessential dessert that always pleases and yields well to whatever flavor you want. I chose lemon for this time around and was pleasantly surprised to find it had some lemon curd qualities after it baked. No doubt from the four sticks of butter that are in this recipe. Now, I know what you're thinking. All I have to say to that is; Hey! I said it was simple and delicious. I didn't say it was healthy and hip friendly. The increased amount of butter is really needed to ensure a moist cake. The addition of a lemon syrup while it's still hot from the oven increases the moisture factor and really drives home that lemon flavor.

Some of you may be wondering why I call it "pound" cake instead of just pound cake. The reasoning behind that is unlike most pound cakes that have only flour, sugar, butter, eggs and flavoring; this pound cake has the added element of a leavening agent in the form of baking powder as well as a little baking soda for added lift.

Lemon “Pound” Cake

Yields: 2- 9 inch loaves or 1 bundt

Ingredients:

For the Cake

3 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, softened

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

For the Syrup

1/3 cup fresh lemon juice

1/3 cup sugar

For the Glaze (optional)

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh lemon juice

Procedure:

For the Cake:
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined.  Add the sour cream, softened butter and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

For the Syrup:
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

For the Glaze: (optional)
In a small bowl; whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

I hope to be posting more frequently so keep your eyes peeled. Until my next post remember to try something new and K.I.S.S.

-Dominic