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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
Ingredients:
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
Salt
8 large eggs,
separated
1 3/4 cups
sugar
2 tablespoons
Cognac
1 tablespoon
grated lemon zest.
Directions:
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.
Lemon
Glaze
4 tablespoons
icing sugar (powdered)
2 tablespoons
rum
2 tablespoons
lemon juice Lemon
Glaze
Blend
ingredients until sugar is dissolved.
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