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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A deliciously moist pound cake. Ingredients:
1/4 cup unsalted butter, melted |
1 cup milk |
1/2 cup unsalted butter, cut up |
2 cups all-purpose flour |
1/2 teaspoon salt |
4 large eggs, at room temperature |
2 1/4 cups granulated sugar |
1 tablespoon vanilla extract |
1/2 teaspoon lemon extract |
2 teaspoons baking powder |
1 grated lemon, zest of |
3 tablespoons fresh lemon juice |
Directions:
1. Generously brush a 10-inch Bundt pan with melted butter.
2. Refrigerate pan until butter hardens, about 15 minutes.
3. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
4. Preheat oven to 350 degrees F.
5. In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
6. In a medium bowl, whisk flour and salt; set aside.
7. In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
8. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
9. On low speed, gradually beat in flour mixture just until blended.
10. Pour in hot milk mixture, then add baking powder; beat until blended.
11. With a rubber spatula, fold in lemon zest.
12. Scrape batter evenly into prepared pan.
13. Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
14. Cool in pan 5 minutes.
15. Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
16. Line a rimmed baking pan with foil.
17. Invert cake over prepared pan.
18. Brush top and sides of cake with lemon syrup.
19. Cool completely.
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