Food: Lemon Pound Cake

   

I tried this recipe from Martha Stewart, and it's wonderfully delicious. I skipped the glaze though, and sifted powdered sugar instead. Serve with raspberry jam.


Lemon Pound Cake
Makes 2 loaves

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 3/4 cup low-fat buttermilk
• Zest of 2 lemons, finely grated
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1-1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 cups sugar (originally 2 cups, but I find it too sweet)
• 5 large eggs
• Powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4-1/2 x 8-inch loaf pans.
2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well and scraping the sides after each addition.
4. With mixer on low, add the flour mixture in three parts, alternating with the buttermilk mixture. Beat just until smooth, but do not overmix.
5. Divide batter evenly between the two pans. Smooth the tops. Bake about 50-60 minutes (tent with foil if browning too quickly), or until a toothpick inserted in centers comes out clean. Cool 15 minutes in pan. Turn out the cakes onto a rack. Cool completely.
6. Dust with powdered sugar, and serve with raspberry jam.