CANDIED-LEMON POUND CAKE
ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l SERVES: 8 to 10
2 sticks salted butter, at room temperature,
plus more for the pan
1¾ cups all-purpose flour, plus more for the pan
2 lemons
3 large eggs, plus 1 egg yolk, at room temperature
¼ cup plus 3 to 4 tablespoons heavy cream
2¼ teaspoons pure vanilla extract
1¼ cups organic cane sugar
¾ cup confectioners’ sugar
- Make the pound cake: Preheat the oven to 350 ̊. Butter
the bottom and sides of a 9-by-5-inch loaf pan, then line
with parchment paper in two overlapping strips, leaving
an overhang. Butter the parchment and dust with flour,
tapping out the excess. - Grate the zest of 1½ lemons and remove the remaining
zest in wide strips with a vegetable peeler. Juice both
lemons into a small bowl; set aside. - Whisk the eggs, egg yolk, ¼ cup heavy cream and
2 teaspoons vanilla in a medium bowl until slightly foamy;
set aside. Beat the butter and 1 cup cane sugar in a large bowl
with a mixer on medium speed until well combined,
1 to 2 minutes. Scrape down the bowl, then beat on
medium-high speed until pale and fluffy, 6 to 7 minutes,
adding the grated lemon zest after about 5 minutes. Reduce
the mixer speed to low and beat in the flour until just
combined. Gradually add the egg mixture and beat
until combined. Scrape down the bowl; increase the speed
to medium and beat until fluffy, 15 to 30 seconds. - Transfer the batter to the prepared pan and smooth
the top. Bake until golden and the top springs back when
gently pressed, 1 hour 10 minutes to 1 hour 20 minutes. - Meanwhile, make the lemon syrup: Bring a small
saucepan of water to a boil. Add the lemon zest strips and
cook 1 minute; drain. Repeat twice, using fresh water each
time; drain and transfer the lemon zest to a cutting board.
Wipe out the saucepan. - Thinly slice the lemon zest strips and return to the
saucepan along with the reserved lemon juice, the
remaining ¼ cup cane sugar and ¼ cup water. Bring to a
simmer over medium heat, stirring to dissolve the sugar;
cook until slightly reduced, 3 to 5 minutes. Let cool. Strain
the syrup through a fine-mesh sieve; reserve the syrup and
candied zest. - Remove the cake from the oven, transfer to a rack and
let cool 10 minutes in the pan. Poke 12 holes in the top of
the cake, then brush with half the lemon syrup. Let soak
5 minutes, then lift the cake from the pan and remove
the parchment. Transfer to a rack. Poke a few holes in the
sides of the cake, then brush all over with the remaining
lemon syrup. Let cool completely. - Make the glaze: Combine the confectioners’ sugar,
3 tablespoons heavy cream and the remaining ¼ teaspoon
vanilla in a medium bowl and whisk until thick and smooth;
thin with the remaining 1 tablespoon heavy cream, if needed.
Spoon the glaze over the cooled cake and top with the
candied lemon zest. Let set at least 20 minutes.
APRIL 2020 ●FOOD NETWORK MAGAZINE 99