November 10, 2019–So, leave it to Mel to host a birthday party for herself with the requirement that everyone brings a dish. On a positive note, everyone brought their A-game. It was one of the best pot-lucks I’ve been to in a while. I didn’t know what to make so I asked her for her favorite cake. She said pound, vanilla, and carrot. It was much too close to the event to pull a carrot cake together so I went for a lemon pound cake. I went to my trusty America’s Test Kitchen Cookbook for a no-lose recipe.
After greasing a loaf pan with butter and dusting it with cake flour I whisked together more cake flour, baking powder, and salt. ATK recommended the use of cake flour with the above additions to increase lift and produce a consistent, fine crumb.
In a food processor I pulsed the sugar and lemon zest until combined.
I then added the vanilla, lemon juice, and eggs until combined. I then added the melted butter while the motor was running.
Add this mixture to a bowl then sift in the flour mixture in three additions, whisking gently after each addition.
This batter is then poured into the prepared pan and baked at 325 degrees until golden brown.
To ensure that the cake a true lemony flavor ATK recommends you make a lemon syrup. While the loaf is cooling you can make the glaze. Bring some sugar and lemon juice to a boil in a saucepan. Once the sugar dissolves, reduce the heat to a simmer, stirring constantly, until the mixture thickens.
Once the syrup you poke holes all over the cake then you brush or pour the glaze on top.
I was just able to get a picture of the crumb before it was all gone.
