Lemon Pound Cake Absolute
Why lemon pound cake absolute? Because it is, by far, the absolute finest pound cake I’ve ever made & now I’m sharing. A true pound cake in every sense, rich in egg yolks & heavy cream. It’s a buttery slice of pitch perfect, absolute, lemon perfection.
Serves 6-8. makes 1 loaf
Lemon Pound Cake
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick of butter, at room temp.
1/2 cup of cream cheese, at room temp.
2 cups sugar
1 cup of egg yolks, at room temp.
1/4 cup heavy cream
1/4 cup fresh lemon juice
zest of 2 lemons
1 tsp. vanilla
Lemon syrup & glaze.
juice from 1/2 of a lemon
zest from 1 lemon
powdered sugar
2 Tbsp. heavy cream
1.) Preheat oven to 325f. Prepare a bread pan with non-stick spray. Sift flour, baking powder, soda & salt into a bowl. Beat the butter, cream cheese & sugar until pale & fluffy. Add 1 egg yolk at a time mixing between additions. Using a wooden spoon, fold in 1/2 of the flour mixture followed by cream, then remaining flour mixture followed by juice, zest & vanilla. Pour into prepared pan & bake until golden brown on top or until a tooth pick inserted the center comes out clean (about 1 hour).
2.)Allow loaf to cool 20 minutes before turning out of pan. While cake is still warm, poke several holes in the top using a tooth pick. Whisk together lemon juice, zest & enough powdered sugar to make a syrup of drizzle consistency, brush the top of the loaf generously (reserve remaining syrup). Cool completely, then whisk heavy cream into remaining lemon syrup with enough additional powdered sugar to make a nice, thick yet still pourable glaze. Pour over the top allowing it to drizzle down the sides.
