When I think of lemon, I think of freshness and crispness. I also think of spring and Easter. This simple lemon pound cake is the perfect dessert for any spring menu, but is special for Easter Sunday lunch. It may be topped with spoonful of lemon curd and fresh blueberries.
INGREDIENTS FOR LEMON CURD:
- 1/2 cup lemon juice, fresh squeezed
- 1/2 cup sugar
- 6 tbsps unsalted butter, cut into 1/2-inch pieces
- 1 tbsp lemon zest, grated
- 3 large eggs, beaten
In the top of a double boiler over simmering water, cook all of the above ingredients whisking frequently until a custard forms and bubbles appear on the surface, approximately 12-15 minutes. Remove from heat and strain through a fine, mesh sieve into a ceramic bowl. Cover with clear wrap and chill.
INGREDIENTS FOR POUND CAKE:
- 1/2 pound unsalted butter, melted
- 1 1/4 cups sugar
- 2 tbsps lemon zest, grated
- juice from 2 medium lemons
- 4 large eggs
- 1 1/2 tsps pure vanilla extract
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp salt
Pre-heat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with 1 tbsp of the melted butter, then dust with 1 tbsp of cake flour tapping out the excess. In the bowl of a food processor, place sugar and lemon zest. Pulse 4-5 times in one second intervals. With machine off, add lemon juice, eggs and vanilla. Process approximately 5 seconds. With machine running add melted butter through the feed tube in a steady stream. This should take no more than 20-25 seconds. Do not over mix. Transfer the mixture to a large bowl. In a separate bowl, combine the flour, baking powder and salt. Sift the mixed flour into the egg mixture, gently whisking until just combined. Again, do not over mix. Pour batter into prepared loaf pan and bake 15 minutes. Reduce oven temperature to 325 degrees F and continue to bake until deep golden brown or a skewer inserted into the center of the cake comes out clean, approximately 45 minutes to 1 hour. Rotate pan halfway through baking time. While cake is baking, combine 1/2 cup additional sugar with 1/4 cup additional lemon juice. In a sauce pan, bring to a low simmer, whisking until sugar is totally dissolved. Set aside for later glazing of the cake. Remove cake from oven and cool for 10 minutes. Turn cake onto a wire rack. Using a toothpick, stick 15-20 holes in the top of the cake, then brush with the lemon glaze using a pastry brush. When ready to serve, slice cake and serve with a generous tbsp of lemon curd and blueberries. Any remaining pound cake may be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.