Wednesday, September 16, 2009

Lemon Pound Cake with Candied Lemon Slices

If you are like me and love anything with lemons it in you will LOVE this recipe! ~Jaime

Pound Cake (makes 2 cakes):
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 tsp salt
1/2 tsp baking soda
2 Tbsp finely grated lemon zest (from 2 lemons)
2 1/2 cups sugar
6 large eggs
1 tsp vanilla extract
1 cup sour cream

1. Preheat oven to 350 degrees. Butter and flour two 8 by 4 inch loaf pans and set aside. In medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
2. In a large bowl beat butter and sugar until lightly fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternate adding flour mixture in three parts and sour cream in two; beginning and ending with the flour.
3. Divide batter between prepared pans; smooth tops. Bake until toothpick comes out clean, about 55 to 65 minutes. Meanwhile make Candied Lemon Slices.
4. When cakes are done remove; while they're still in the pans use a wooden skewer or large toothpick to poke holes in top. Setting aside 1/4 cup of the lemon syrup, pour remaining syrup over cakes. Let cool in pans 2 hours. Remove from pans and place, right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with remaining reserved syrup.
5. Prepare lemon glaze; pour over cakes (still on cooling rack), letting it drip down the sides. Garnish with Candied Lemon Slices.

Candied Lemon Slices:
1 cup sugar
2 lemons, sliced 1/8 in thick or thinner, seeds removed
1/3 to 1/2 cup fresh lemon juice (from about 2 lemons)

1. In a medium saucepan, combined sugar and 1 cup of water; bring to a boil, stiffing to dissolve sugar. Add lemons slices and simmer very gently over low heat, swirling pan occasionally until slices are opaque throughout 20-30 minutes (I would do 30-40 minutes). With a slotted spoon, transfer slices to a sheet of wax paper; set aside. Add juice to pan, stir and set aside. This makes the lemon syrup.

Lemon Glaze:
2 cups confectioners' sugar
2 Tbsp fresh lemon juice

1. In a small bowl whisk together powdered sugar and fresh lemon juice. If glaze is too thick add up to 2 more Tbsp of juice. Glaze should be pourable but thick.

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