One of my favorite desserts during the warmer months is a lemon pound cake. This delicious cake is easy to make and has incredible flavor. With 1/3C of lemon zest, you know there HAS to be great flavor!
The recipe is from "The Barefoot Contessa - Parties!" by Ina Garten. It makes two loaves.
1/2 pound of unsalted butter at room temp.
2 1/2 C granulated sugar
4 xtra large eggs at room temp.
1/3 C grated lemon zest
3 C all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 C freshly squeezed lemon juice
3/4 C buttermilk at room temp.
1 tsp. vanilla
Preheat the oven to 350 degrees. Grease and flour two standard loaf pans.
Cream the butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the dry ingredients. Combine 1/4 C of lemon juice, buttermilk, and vanilla. Add the buttermilk and dry ingredients alternately - beginning and ending with the dry ingredients.
Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to 1 hour or until a cake tester comes out clean.
Combine 1/2 C granulated sugar with 1/2 C lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, let them cool for 10 minutes then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine 2 C confectioner's sugar and 3 1/2 T of lemon juice in a bowl, mixing with a wire whisk until smooth. pour over the top of the cakes and allow the glaze to drizzle down the sides.