Lemon Pound Cake

Adapted from https://www.seriouseats.com/lemon-pound-cake-recipe-11713660

4060 cal/recipe

Ingredients

2 large lemons (about 6 g or 2 tbsp packed grated lemon zest and 1 tbsp juice), divided
240 g (1 1/4 c) granulted sugar
198 g (1 1/2 c) bleached cake flour
1 tsp baking powder
4 large eggs, room temperature
5 g (1 tsp) vanilla extract
227 g (16 tbsp) unsalted butter, softened
1/2 tsp salt
30 mL (2 tbsp) whole milk, room temperature

Place rack in low position and heat oven to 350 F (175 C).
Grease and flour 9-inch by 5-inch loaf pan.
In a medium bowl, rub together sugar and lemon zest until mixture is fragrant, about 30 seconds.
Whisk flour and baking powder in a second medium bowl.
Whisk eggs and vanilla in a third medium bowl.
In a fourth bow, beat butter and salt on med-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping down bowl as needed.
Slowly add lemon-sugar mixture and continue to beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping down bowl as needed.
Add egg mixture in slow, steady stream and continue to beat mixture until light and fluffy, 3 to 4 minutes, scraping down bowl as needed (mixture may look slightly broken).
On low speed, add 1/3 of the flour mixture, beat until just combined, then add milk and lemon juice and beat until combined.
Add another 1/3 of the flour mixture, beat until just combined, then repeat with remaining flour.
Thoroughly scrape down and stir bowl.
Transfer batter to prepared loaf pan and smooth surface with rubber spatula.
Bake until golden brown and toothpick inserted in center of cake comes out clean, about 1 hour 15 min.
Once cake is baked, cool cake in pan on a wire rack for 10 minutes, then turn cake out onto rack.

In a small saucepan, stir together sugar and lemon juice and cook over med-high heat until sugar dissolves.
Simmer for 2 min, remove from heat, and set aside.
Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

In a small bowl, whisk powdered sugar and lemon juice until smooth.
Spread glaze over cake after cake is completely cool, allowing some to drip down sides.
Garnish with additional lemon zest.
Let glaze set for at least 15 min before serving.

If cake starts to turn too dark before it is fully baked, cover loosely with aluminum foil until fully cooked.