Tuesday, September 8, 2015

Lemon Pound Cake with a light icing

I was so craving a cake.  Nothing fancy but with a dense texture so I decided to try this recipe from King Arthur Flour.com.   I love pound cakes because they are so versatile.  You can eat them plain which I am the most fond of; top them with berries and or whipped cream or as I have done when the cake has cooled sliced in lengthwise and filled it with pudding and topped with either whipped topping or a light drizzled glaze. All are perfect for any occasion. 

Please note I did adapt this recipe to my liking making one bread pan size pound cake.

Note:  I halved this recipe and used a bread pan for this pound cake and baked it at 350 for at least 50 minutes.  I checked it and baked it for 10 minutes more. **  Easy test,  insert toothpick in center if it comes out clean it's done. :)

I made a light lemon icing instead of the glaze

3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
**1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor **I used lemon extract
5 large eggs

1/4 cup (2 ounces) fresh lemon juice
1/2 to 3/4 cup confectionery sugar
Whisk until blended thoroughly

Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch loaf pans or one tube or bundt-style pan. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and beat for 5 minutes; the batter will be stiff.

Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).

Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean.

Glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.

Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a wire rack or serving platter. Poke the top all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing. Yield: about 16 servings.

Bakers' tip: For six mini loaves, use our mini loaf pans, using 3/4 cup (5 3/4 ounces) batter in each. Bake for 25 to 30 minutes. Since you’ll just be brushing the tops of the cakes, you’ll need only a half batch of glaze — 2 tablespoons lemon juice + 1/4 cup sugar.

**I love mini pans and wouldn't hesitate to use them with this recipe.

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