The Model Bakery Cookbook by Sarah Mitchell Hansen

Author:Sarah Mitchell Hansen
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2013-03-24T16:00:00+00:00

LEMON POUND CAKE

Every baker needs a homespun, almost plain cake that is easy to make, transport, and serve. This cake fills all of these requirements beautifully, and has the refreshingly tart flavor of lemon, to boot. We sometimes make it with lemons from Karen’s backyard, usually the huge, very sour Eureka variety, and other times the floral-scented and milder Meyer lemons.

MAKES 12 SERVINGS

CAKE

11/2 cups/340 g unsalted butter, at room temperature, plus more for the pan

Unbleached all-purpose flour for the pan

3 cups/390 g cake flour (not self-rising)

1 Tbsp baking powder

1/2 tsp salt

7 large eggs, at room temperature

3 Tbsp whole milk

2 cups/400 g sugar

Grated zest of 3 lemons

1 Tbsp fresh lemon juice

LEMON SYRUP

1/2 cup/120 ml fresh lemon juice

1/2 cup/100 g sugar

1. TO MAKE THE CAKE: Position a rack in the center of the oven and preheat to 350°F/180°C/gas 4. Butter the inside of a 12-cup/2.8-L fluted tube pan. Dust with all-purpose flour and tap out the excess.

2. Sift the cake flour, baking powder, and salt together into a medium bowl. Whisk the eggs and milk together in a large glass measuring cup or pitcher. Beat the sugar, butter, lemon zest, and lemon juice together in a large bowl with an electric mixer on medium-high speed until light in color and texture, about 3 minutes (or beat by hand for about 10 minutes). Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the egg mixture, mixing after each addition until smooth and scraping down the sides of the bowl as needed. Spread evenly in the prepared pan.

3. Bake until the cake is golden brown and a long bamboo skewer inserted in the center of the cake comes out clean, 50 minutes to 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes.

4. TO MAKE THE SYRUP: While the cake is cooling, bring the lemon juice and sugar to a boil in a nonreactive saucepan over medium heat, stirring often until the sugar dissolves.

5. Run a dinner knife around the inside of the pan to loosen the cake. Pierce the top of the cake all over with the skewer. Brush the top of the cake with about one-fourth of the syrup. Invert and unmold the cake onto a wire cooling rack. Place the cake, still on the rack, over a rimmed baking sheet. Gradually brush the remaining syrup over the warm cake. Let cool completely. The cake can be stored, wrapped in plastic wrap, at room temperature for up to 3 days.

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