2 sticks salted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 lemons
3 large eggs, plus 1 egg yolk, at room temperature
1/4 cup plus 3 to 4 tablespoons heavy cream
2 1/4 teaspoons pure vanilla extract
1 1/4 cups organic cane sugar
3/4 cup confectioners' sugar
Instructions
Make the pound cake- Preheat the oven to 350. Butter the bottom
and sides of a 9-by-5-inch loaf pan, then line with parchment paper
in two overlapping strips, leaving an overhang. Butter the parchment
and dust with flour, tapping out the excess.
Grate the zest of 1 1/2 lemons and remove the remaining zest in wide
strips with a vegetable peeler. Juice both lemons into a small bowl;
set aside.
Whisk the eggs, egg yolk, 1/4 cup heavy cream and 2 teaspoons
vanilla in a medium bowl until slightly foamy; set aside. Beat the
butter and 1 cup cane sugar in a large bowl with a mixer on medium
speed until well combined, 1 to 2 minutes. Scrape down the bowl,
then beat on medium-high speed until pale and fluffy, 6 to 7 minutes,
adding the grated lemon zest after about 5 minutes. Reduce the
mixer speed to low and beat in the flour until just combined.
Gradually add the egg mixture and beat until combined. Scrape down
the bowl; increase the speed to medium and beat until fluffy, 15 to 30
seconds.
Transfer the batter to the prepared pan and smooth the top. Bake
until golden and the top springs back when gently pressed, 1 hour 10
minutes to 1 hour 20 minutes.
Meanwhile, make the lemon syrup- Bring a small saucepan of water to
a boil. Add the lemon zest strips and cook 1 minute; drain. Repeat
twice, using fresh water each time; drain and transfer the lemon zest
to a cutting board. Wipe out the saucepan.
Thinly slice the lemon zest strips and return to the saucepan along
with the reserved lemon juice, the remaining 1/4 cup cane sugar and
1/4 cup water. Bring to a simmer over medium heat, stirring to
dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let
cool. Strain the syrup through a fine-mesh sieve; reserve the syrup
and candied zest.
Remove the cake from the oven, transfer to a rack and let cool 10
minutes in the pan. Poke 12 holes in the top of the cake, then brush
with half the lemon syrup. Let soak 5 minutes, then lift the cake from
the pan and remove the parchment. Transfer to a rack. Poke a few
holes in the sides of the cake, then brush all over with the remaining
lemon syrup. Let cool completely.
Make the glaze- Combine the confectioners' sugar, 3 tablespoons
heavy cream and the remaining 1/4 teaspoon vanilla in a medium bowl
and whisk until thick and smooth; thin with the remaining 1
tablespoon heavy cream, if needed. Spoon the glaze over the cooled
cake and top with the candied lemon zest. Let set at least 20
minutes.
Originally Submitted
5/22/2020
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