Lemon Pound Cake

from The Gourmet Cookbook

via Anne Halsted

serves 10 to 12

2 cups cake flour (not self rising)

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup finely grated lemon zest (from 2 or 3 lemons)

2 sticks (1/2 pound) unsalted butter, softened

2 cups granulated sugar

6 large eggs

1 1/2 teaspoons vanilla extract

1/4 cup whole milk

1/4 cup plus 2 tablespoons fresh lemon juice, divided

1 cup plus 1 tablespoon confectioners' sugar

Preheat oven to 325 degrees. Butter and flour a 2-quart tube pan (a kugelhopf pan, with an angled and ridged pattern is best), knocking out excess flour.

Whisk together flour, baking powder, salt and zest in a bowl. Beat together butter and granulated sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then beat in vanilla. Reduce mixer speed to low and add (alternately in 3 batches) the flour mixture, the milk and 1/4 cup of the lemon juice, beating until just combined. The order is flour, milk, flour, lemon juice, flour.

Spoon batter into cake pan and smooth top. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes.
Cool in the pan on a rack for 15 minutes, then invert the cake onto the rack to cool completely.

While the cake cools, make the glaze by whisking confectioners' sugar into the 2 tablespoons of lemon juice in a small bowl until thick. Put the rack on a baking sheet and drizzle glaze over cake, letting it drip down the sides.

This cake can be made up to one day ahead and refrigerated, covered. Bring to room temperature before serving.