America's Test Kitchen Pound cake

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Name: Classic Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 16 tablespoons unsalted butter (2 sticks), plus 1; 1.5 cups cake flour (6 ounces), plus 1 tablespoon for dusti; 1 teaspoon Baking powder; 1/2 teaspoon salt; 2 tablespoons Lemon zest grated, 2 medium lemons; 4 large Eggs; 1 1/2 teaspoons Vanilla extract

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INGREDIENTS

16 tablespoons unsalted butter (2 sticks), plus 1
1.5 cups cake flour (6 ounces), plus 1 tablespoon for dusti
1 teaspoon Baking powder
1/2 teaspoon salt
2 tablespoons Lemon zest ; grated, 2 medium lemons
4 large Eggs
1 1/2 teaspoons Vanilla extract

Servings

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.

2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.

3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.

5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.

6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

NOTES

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Classic Pound Cake

16 tablespoons unsalted butter (2 sticks), plus 1
1.5 cups cake flour (6 ounces), plus 1 tablespoon for dusti
1 teaspoon Baking powder
1/2 teaspoon salt
2 tablespoons Lemon zest grated, 2 medium lemons
4 large Eggs
1 1/2 teaspoons Vanilla extract

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 8 Servings

Calories: 79
Calories from Fat: 46 (58%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.7g
Cholesterol 211.9mg		65 %
Sodium 80.9mg		3 %
Potassium 86mg		2 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.1g
Protein 6.7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 79

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