|Recipe from: thibeaultstable
Image credit: Ann
Lemon Pound Cake
“I made a glaze from the juice of one lemon and icing sugar (Powdered sugar) and drizzled it over the still warm cakes. “Ann
1 pound (4 sticks) butter, at room temperature, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
8 large eggs, separated
1 3/4 cups sugar
2 tablespoons Cognac
1 tablespoon grated lemon zest.
Preheat the oven to 350 degrees.
Butter and flour a tube pan.
Sift the flour onto waxed paper and then spoon it gently back into the sifter, adding the
baking powder and a good pinch of salt.
Sift the mixture twice more, each time spooning it lightly into the sifter.
Using an electric mixer, whip the egg whites until they hold soft peaks and then gradually
beat in 1 cup of the sugar, 2 tablespoons at a time.
Transfer to a bowl.
Fit the electric mixer with a paddle attachment and cream the butter until light and fluffy.
Beat in the remaining 3/4 cup sugar until fluffy.
Beat in the egg yolks until light and lemon-colored and then add the Cognac and zest.
Gradually fold the sifted flour mixture into the butter-egg mixture.
Fold in the beaten egg whites just until the batter is smooth.
Pour batter into the prepared pan and bake in the oven for 1 hour or until a toothpick pierced in the center comes up clean.
Makes 1 cake.
4 tablespoons icing sugar (powdered)
2 tablespoons rum
2 tablespoons lemon juice Lemon
Blend ingredients until sugar is dissolved.
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