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Category: Cakes
Prep Time: Cook Time: Total Time:
Lemon Pound Cake:
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup plus 3 1/2 tbsp freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 tsp vanilla extract
2 cups confectioners’ sugar, sifted
Strawberry Coulis:
2 cups strawberries, hulled and quartered
1/4 cup water
3tbsp sugar
1tbsp fresh lemon juice
Preheat oven to 350. Grease and flour two loaf pan or one bundt pan. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. (I only used about half of the syrup.) Let cakes cool completely.
For lemon glaze, combine confectioners’ sugar and remaining 3 1/2 tbsp lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
For strawberry coulis, combine strawberries, water, sugar and lemon juice in blender. Puree until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead. Makes 2 loaf cakes or 1 bundt.
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LEMON POUND CAKE WITH STRAWBERRY COULIS
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Category: Cakes
Prep Time: Cook Time: Total Time:
Lemon Pound Cake:
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup plus 3 1/2 tbsp freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 tsp vanilla extract
2 cups confectioners’ sugar, sifted
Strawberry Coulis:
2 cups strawberries, hulled and quartered
1/4 cup water
3tbsp sugar
1tbsp fresh lemon juice
Preheat oven to 350. Grease and flour two loaf pan or one bundt pan. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. (I only used about half of the syrup.) Let cakes cool completely.
For lemon glaze, combine confectioners’ sugar and remaining 3 1/2 tbsp lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
For strawberry coulis, combine strawberries, water, sugar and lemon juice in blender. Puree until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead. Makes 2 loaf cakes or 1 bundt.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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