Lemon Pound Cake Baked Until the Center Springs Back

Lemon Pound Cake Baked Until the Center Springs Back is filed under Cakes and built around all-purpose flour, baking powder, and salt. Plan on 20 Slices.

Count on 30 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Lemon Pound Cake

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 3 cups granulated sugar
• 1 cup unsalted butter room temperature
• ½ cup shortening room temperature
• 5 large eggs
• 1 cup whole milk
• 6 tablespoons lemon juice fresh squeezed, please!
• 1 extra large lemon zested (3/4 teaspoon)

For the Strawberry Icing

• 1 cup strawberries at room temperature
• ½ teaspoon freshly grated lemon zest
• 4 cups powdered sugar divided
• 2 tablespoons unsalted butter very soft but not melted
• 1 ½ tablespoons light corn syrup
• ½ teaspoon vanilla extract

How the cooking goes

Make the lemon pound cake batter

1. Heat the oven to 350°F conventional or 325°F convection (with fan).
2. Zest the lemon into your sugar. Rub it gently between your fingers to start releasing the oils in the skin. This will draw out more flavor than simply adding it to the batter!
3. Spray your bundt pan with cooking spray then then dust it with flour, tapping the flour around until every inch is covered. This recipe makes either one large Bundt pan or two large loaf pans.
4. In a large mixing bowl, whisk together flour, baking powder, and salt. Keep it to one side.
5. In the bowl of a electric mixer fitted with the paddle attachment or in a mixing bowl with an electric mixer, beat butter, shortening and sugar just until the mixture comes together and it is no longer lumpy or clumpy. It will look like a paste.
6. Put eggs to the mixer bowl, one at a time, beating after each one until just incorporated. Be sure to stop and scrape down the sides and bottom of the bowl after every few eggs.
7. Put dry ingredients in three additions alternating with first the lemon juice then the milk, starting and ending with the flour mixture. Mix after each addition only until just blended.
8. Pour batter into prepared pan(s) until they are a little more than ¾ full. There should be 1 inch between the top of the pan and the top of the batter. If you fill more than that, the cake will overflow.
9. Bake cake in a preheated oven until the tester comes out with a few clinging crumbs. Approximately 55 minutes for a 12 cup Bundt pan and 35 minutes for small pans.
10. Allow to cool 30 minutes in the pan then turn out on a wire rack to cool until it is no longer warm.

Make the strawberry icing and ice the cake

1. Coarsely chop and hull your strawberries. Add strawberries, ¼ cup powdered sugar, and lemon zest to a food processor. Process until the strawberries are completely pureed.
2. Using a wooden spoon, press as much of the strawberry mixture through a fine sieve as possible. Discard seeds.
3. Stir the butter, corn syrup and vanilla extract into the strawberry juice.
4. Mix the remaining powdered sugar into the strawberry mixture. If it is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of water.
5. Place cake on a wire rack set over a piece of parchment or in a rimmed sheet pan.
6. Tip the icing over the cake either in decorative drips or as one smooth coating. It depends on the bundt pan you used. Let the glaze set slightly before transferring to a cake plate or cake stand.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Peanut Butter Cake Baked Until the Center Springs Back and Moist Chocolate Cake Baked Until the Center Springs Back.