Candied-Lemon Pound Cake
- Level: Easy
- Yield: 8 to 10 slices of pound cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 462
- Total Fat
- 27
- Saturated Fat
- 16
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 5
- Cholesterol
- 149
- Sodium
- 197
- Total: 2 hr (plus cooling)
- Active: 45 min
Ingredients
2 sticks salted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 lemons
3 large eggs, plus 1 egg yolk, at room temperature
1/4 cup plus 3 to 4 tablespoons heavy cream
2 1/4 teaspoons pure vanilla extract
1 1/4 cups organic cane sugar
3/4 cup confectioners' sugar
Directions
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and dust with flour, tapping out the excess.
- Grate the zest of 1 1/2 lemons and remove the remaining zest in wide strips with a vegetable peeler. Juice both lemons into a small bowl; set aside.
- Whisk the eggs, egg yolk, 1/4 cup heavy cream and 2 teaspoons vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl, then beat on medium-high speed until pale and fluffy, 6 to 7 minutes, adding the grated lemon zest after about 5 minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl; increase the speed to medium and beat until fluffy, 15 to 30 seconds.
- Transfer the batter to the prepared pan and smooth the top. Bake until golden and the top springs back when gently pressed, 1 hour 10 minutes to 1 hour 20 minutes.
- Meanwhile, make the lemon syrup: Bring a small saucepan of water to a boil. Add the lemon zest strips and cook 1 minute; drain. Repeat twice, using fresh water each time; drain and transfer the lemon zest to a cutting board. Wipe out the saucepan.
- Thinly slice the lemon zest strips and return to the saucepan along with the reserved lemon juice, the remaining 1/4 cup cane sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. Strain the syrup through a fine-mesh sieve; reserve the syrup and candied zest.
- Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. Poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely.
- Make the glaze: Combine the confectioners' sugar, 3 tablespoons heavy cream and the remaining 1/4 teaspoon vanilla in a medium bowl and whisk until thick and smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and top with the candied lemon zest. Let set at least 20 minutes.
Cook’s Note
Quality ingredients make a big difference in pound cake. Try using premium butter — and if you can, use organic cane sugar. It gives the loaves a great crunchy top.