Lemon Pound Cake

Name: Lemon Pound Cake
Yield: Serves 8 (Makes one 9 by 5-inch cake)
Ingredients: 17 tablespoons, unsalted butter (2 sticks) plus 1 extra tablespoon softened, for greasing pan; 1 1/2 cups, cake flour (6 ounces; 170 grams), plus 1 tablespoon for dusting pan; 1 teaspoon, baking powder; 1/2 teaspoon, table salt; 1 1/4 cups, granulated sugar (8 3/4 ounces; 248 grams); 2 tablespoons, grated lemon zest plus 2 teaspoons juice from 2 medium lemons; 4 , large eggs; 1 1/2 teaspoons, vanilla extract; 1/2 cup, granulated sugar (3 1/2 ounces; 99 grams); 1/4 cup, lemon juice, from 1 or 2 medium lemons

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Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

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Although made from only a handful of ingredients, pound cake can be a finicky, disappointing dessert prone to disaster. We set out to construct a foolproof recipe.

SERVES8 (Makes one 9 by 5-inch cake)

TIME1¾ hours, plus 1 hour cooling

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WHY THIS RECIPE WORKS

We set out to formulate a superior lemon pound cake recipe (fine-crumbed, rich, moist, and buttery) while making the process as simple and foolproof as possible. Using a food processor ensured perfect emulsification of the eggs, sugar, and ...

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