Monday, June 29, 2009
The "Ultimate." Isn't just saying that sort of throwing down a gauntlet? It's as if the one who claims the title of "Ultimate" sneeringly dares you to prove them wrong.
When I saw this recipe for The Ultimate Lemon Pound Cake, I just had to try it. My husband is a huge fan of lemon and pound cake. I have a recipe that he really, really likes, but what if they're right, and this one is better? I'd so be missing out!
I made the cake. We ate the cake. Verdict? Hmmmm, it might not be "The Ultimate," but it's sure up toward the top! Moist, lemony, and delicious. Can you resist trying it?
The (allegedly) Ultimate Lemon Pound Cake
- adapted from Lori Longbotham
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
2 1/4 cups sugar
6 large eggs
1 cup milk
1 1/2 Tbsp lemon zest
1 tsp. pure lemon extract
1/2 cup fresh lemon juice
1- Preheat oven to 300 F with a rack in the center of the oven. Butter and flour a 12 cup Bundt pan.
2- Sift the flour, baking powder and salt together twice. Set aside.
3- Cream the butter and 1-3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
4-Pour the batter into the prepared pan and bake for 1-1/2 hours, or until a tester inserted in the middle comes out clean. Let cool in the pan for 15 minutes on a rack.
5- While the cake cools, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
6- Invert the cake onto a rack, and remove the pan. Poke holes all over the cake with a wooden skewer. Position the rack over a baking sheet and slowly pour the syrup over the cake. It will seep through the holes and into the cake. Let cool to room temperature. Decorate with fresh or candied flowers (optional).