By BOBBY HUEN
The Crucial Step For The Freshest Lemon Pound Cake Of Your Life
Pouring fresh lemon juice on top of a regular lemon pound cake that’s done baking can add more flavor to the cake and impart freshness that would pair well with a nice glaze.
To start, you’ll need flour, sugar, eggs, and butter in equal measure, as well as several lemons, a juicer, a microplane or a zester, powdered sugar, a loaf pan, and a stand mixer.
Preheat your oven, and let the butter and eggs come to room temperature. While you are waiting, zest the lemons, juice them, and vigorously beat sugar and butter in the mixer.
Then add the lemon zest and the eggs one at a time, mixing each thoroughly before another. Add half the flour and mix very gently to avoid forming gluten and making the cake tough.
Grease a loaf pan with butter and line it with parchment paper. Pour the batter into the loaf pan, let it bake, and mix half the lemon juice with the powdered sugar into a glaze.
Once the cake is baked, punch ten evenly spaced holes into it and pour the other half of the lemon juice on the cake to absorb. Let the cake cool down for at least 10 minutes.
Pull the cake out from the loaf pan with the parchment paper liner when it seems fairly cool to handle, pour the glaze over the top of the cake, and let it set before serving.