GLAZED LEMON POUND CAKE Makes One 10-Inch Cake, 12-16 Servings a Really Good Lemon Pound Cake Is a Treasure to Have in a Baker’S Repertoire

GLAZED LEMON POUND CAKE Makes one 10-inch cake, 12-16 servings A really good lemon pound cake is a treasure to have in a baker’s repertoire. I love the tang of the lemon blended with the sweet flavor of a buttery pound cake. Like all cakes of this type, pound cake requires lengthy beating, which contributes to a very fine textured cake. Here is a recipe that modernizes a classic pound cake because it includes the addition of canola oil, which adds moistness, leavening which contributes lightness, and lemon oil which intensifies flavor. I much prefer the use of lemon oil instead of lemon extract because of its pure lemony taste. Lemon oil, made from the zest of the lemons, is available at upscale culinary specialty stores such as Sur La Table and William Sonoma and websites, such as King Arthur Baker’s Catalogue. Boyajian is the brand I recommend and the best value is to buy their 3-pack of citrus flavors. Citrus oils are highly concentrated and should be used sparingly for this recipe. If you wish to substitute lemon extract, use 1 tablespoon.

YOU WILL LEARN HOW TO:

◦ make creamed butter cake ◦ properly cream butter ◦ gain maximum flavor from citrus zests

◦ best incorporate eggs into cake batter ◦ add flour to a batter and minimize gluten development ◦ make and apply a glaze

AT A GLANCE: Pan Size: 10 inch fluted ring or Bundt pan Pan Prep: Butter/Dust with flour Oven Temp: 350 degrees Baking Time: 55 to 60 minutes Level: Basic EQUIPMENT: 10-inch fluted ring or Bundt pan (not non-stick) Rimmed sheet pan Flat platter INGREDIENTS: THE SECRET INGREDIENT: AIR Let’s start with AIR, the secret ingredient that is present in all forms of baking. AIR, the powerful "INVISIBLE INGREDIENT”, whose magnificent gift is the aroma it send from the oven and perfumes your surroundings. AIR plays a huge role when you’re baking. It costs you nothing, you can’t see it, you can’t measure it, you can’t tell how heavy it is or how much moisture it holds, is always on your shoulder when you bake. And when it flexes its muscle, it can have a tremendous impact on baking. Whether you mix with a spoon, beat with a paddle or whip with a whisk, you are incorporating AIR into whatever you are making. Understanding how to control AIR can make the difference between a marvelous finished product or a complete flop. You can overcome this challenge as you gain experience as you follow my “TECHNIQUES” which form the framework of my recipes. CAKE: 2 ⅔ cups sifted or strained all-purpose flour, spooned in and leveled 3 tablespoons grated lemon zest, finely chopped (See Companion) ¼ cup canola oil 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt 1 cup (2 sticks) unsalted butter, slightly firm ½ teaspoon lemon oil (or 1 tablespoon pure lemon extract) 2 cups superfine sugar 4 large eggs 1 teaspoon pure vanilla extract 3 tablespoons fresh lemon juice 1½ cup sour cream

LEMON GLAZE: 2 ¼ cups strained confectioners' sugar 3 tablespoons hot lemon juice Few drops lemon oil 2 tablespoons light corn syrup pinch of table salt hot water for thinning

1. Position the rack in the lower third of the oven and heat to 350°F. Generously butter a 10-inch fluted ring or Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. TAKE NOTE of the beautiful fluted ring pan for this cake that I like to use. I have owned mine for years and love it. The pan is great for pound cakes, sour cream coffee cakes, marble cakes and most recipe that call for a Bundt pan. This pan is made of heavy tinned steel and was manufactured in Portugal. Like so many quality things, the pan is no longer being made. However, Bridge Kitchenware has a limited supply and at a fair price. Check out their website, www.BridgeKitchenware.com. Click on "Carole Walter Recommends" and place an order. You won’t be sorry! 2. In a large mixing bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt. 3. Cut the butter into 1-inch pieces and place into the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest and mix on medium speed until smooth (about 1 minute). Slowly drizzle in the canola oil, then the lemon oil and continue to beat for 1 minute longer or until the mixture is blended. It will appear oily. Add the sugar, 1 to 2 tablespoons at a time, taking about 5 to 7 minutes to thoroughly dissolve the sugar. Blend in the eggs, one at a time, beating about 30 seconds apart after each addition. Scrape down the side of the bowl. 4. Reduce the mixer speed to low and pour in the lemon juice and vanilla extract. Add the dry ingredients alternately with the sour cream, dividing the flour mixture into 3 parts and the sour cream into 2 parts, beginning and ending with the flour. Scrape down the side of the bowl again. Mix on low speed for 8 to 10 seconds longer. 5. Using a large mixing spoon, evenly spoon the batter into the prepared pan, and smooth the top with the back of a soup spoon. Firmly bang the pan on a counter a few times to settle the batter and release any air bubbles. Bake for 55 to 60 minutes. The cake is done when the top is golden brown, firm to the touch, and the side begins to release from the pan. A wooden skewer or toothpick inserted deeply in the center should come out clean.

6. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Invert the pan on the rack and carefully lift off the pan.

7. While the cake is baking, prepare the glaze. In a medium bowl, combine the confectioners’ sugar, the lemon juice, lemon oil, corn syrup, and salt until smooth. It should be the consistency of thick syrup. If too thick, add a teaspoon or more of hot water (a little goes a long way). 8. Set the rack on a rimmed cookie sheet lined with wax paper. While the cake is slightly warm, finish the cake with the glaze. To apply the glaze, fill a teaspoon that has a pointed tip 3/4 full with glaze. Hold the tip of the spoon and with the back of the spoon pressed against the cake, lift it up and over the top of the cake, allowing the glaze to trickle from the tip down the sides and over the top, at random. Let the cake stand until the glaze has completely set.

STORAGE: Store the cake at room temperature, under a glass cake dome, or covered with plastic wrap for up to 7 days. This cake may be frozen.