Glazed Lemon Pound Cake Prep time: 15 minutes Total time: 60 minutes This cake doesnt rise very much so dont be surprised if its shorter than you might expect. 5 T unsalted butter, softened, plus more for pan 3/4 c plus 3 T sugar plus more for dusting 1 c thai rice flour 1/4 t salt 1/4 t baking soda 3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish, optional 1/4 c milk 2 large eggs 1. Preheat oven to 350*. Butter a 9x5 inch loaf pan. Dust with sugar, and tap out excess; set aside. Whist together flour, salt, and baking soda. Stir together 1 T lemon juice and the milk. 2. Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, atlernate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes. 3. Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
Posted on: Mon, 27 Oct 2014 13:40:46 +0000
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