Grate the lemon peel with a zester and mix the zest with the sugar. Take only the yellow part of the peel, and be sure to dry the washed lemon before using it.
Cut the lemon in half and squeeze it with a juicer for the lemon juice. Squeeze the juice for the glaze at the same time.
In a bowl, beat the sugar mixture from step 1 with the butter and salt using a hand mixer on medium speed for 1 minute.
Scrape down the sides of the bowl with a spatula.
Add the eggs and vanilla extract in 6–7 additions, beating on high speed. Scrape down the sides of the bowl every time you add more egg.
Add the sifted cake flour and baking powder and fold gently with a spatula.
Add the lemon juice from step 2 and the sour cream and mix until the batter is smooth.
Pour the batter into the pan and bake in an oven preheated to 170°C for 40 minutes.
Unmold the pound cake and let it cool on a cooling rack. Meanwhile, mix the powdered sugar with the lemon juice to make the lemon glaze.
Pour the lemon glaze over the cooled pound cake and, if you like, decorate with chopped pistachios.
Tips
Wash the lemons at least twice using fruit wash, baking soda, or coarse salt.
Of all the seasons, this pound cake suits summer best.
Once glazed, wait until the glaze has fully set before wrapping the cake.
Sealed and left at room temperature for about a day, the cake gets even moister. It keeps at room temperature for up to 5 days.
Lemon Pound Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (2 pieces)
- unsalted butter 190g
- egg 175g
- cake flour 200g
- baking powder 7g
- sugar 185g
- salt 2g
- vanilla extract 4g
- sour cream 75g
- lemon 8g, zest
- lemon juice 38g
- powdered sugar 150g
- lemon juice 35g
- pistachios a little, chopped, optional
Instructions
1. Grate the lemon peel with a zester and mix the zest with the sugar. Take only the yellow part of the peel, and be sure to dry the washed lemon before using it.
2. Cut the lemon in half and squeeze it with a juicer for the lemon juice. Squeeze the juice for the glaze at the same time.
3. In a bowl, beat the sugar mixture from step 1 with the butter and salt using a hand mixer on medium speed for 1 minute.
4. Scrape down the sides of the bowl with a spatula.
5. Add the eggs and vanilla extract in 6–7 additions, beating on high speed. Scrape down the sides of the bowl every time you add more egg.
6. Add the sifted cake flour and baking powder and fold gently with a spatula.
7. Add the lemon juice from step 2 and the sour cream and mix until the batter is smooth.
8. Pour the batter into the pan and bake in an oven preheated to 170°C for 40 minutes.
9. Unmold the pound cake and let it cool on a cooling rack. Meanwhile, mix the powdered sugar with the lemon juice to make the lemon glaze.
10. Pour the lemon glaze over the cooled pound cake and, if you like, decorate with chopped pistachios.
https://hong-recipe.pages.dev/en/recipes/lemon-pound-cake/
Hong's Recipe