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Lemon Pound Cake

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

1/2 cup butter
1 cup white sugar
3 large eggs
2 tablespoons lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoons salt
1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/3 cup sour cream
1/2 cup vegetable oil
Glaze:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon milk

  1. All ingredients should be at room temperature before starting.
  2. Preheat oven to 325 degrees F.
  3. Spray a 8 X4 loaf pan with baking spray and line with parchment paper that covers the bottom and along the sides, with an inch or so extending past the top of the pan (these will be handles to lift the loaf out of the pan)
  4. In a large bowl, with an electric mix or in a bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar a medium speed, until light colored and fluffy.
  5. Add the eggs one at a time and beat in well after each addition, scraping the sides of the bowl each time. 
  6. Beat in the lemon zest, lemon juice, and vanilla.
  7. In a seperate bowl, whisk together well the flour, salt, baking soda, baking powder.
  8. Mix on low, ass the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
  9. Place the mixture into the prepared loaf pan and level batter in pan.
  10. Bake in oven for 55-60 minutes, or until a tester inserted in the center comes out clean.
  11. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from the pan.
  12. Allow to cool on a cooling rack.
  13. While the loaf in still a little warm, prepare the glaze adding enough of the lemon juice and milk to make the glaze pourable.
  14. Place a large piece of parchment paper under the cooling rack.
  15. Spoon glaze slowly over the top of the loaf, allowing it to drip down the sides a bit.
  16. Cool completely before slicing.

 

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