Lovely Lemon Loaf

Lovely Lemon Loaf

For my birthday last year, I received a really great cookbook called Back in the Day, written by a couple out of Savannah, Georgia. Cheryl and Griffin Day supply their town with recipes that everyone loves. In their words, the "generous amounts of lemon zest and the shower of lemon soaking syrup creates a cake that is moist and refreshingly tart." You can serve it with fresh berries on the side, or with fresh whipped cream. Or WUTEVA, just have it plain! I don't really care how you want to eat your pound cake. The fact is, it's gonna be delicious and fattening no matter what. If you want to add some fresh fruit to make yourself feel better, go for it.

Their recipes remind me of my grandmother. One bite brings you back to whatever nostalgic memories you have of your childhood. When I think of lemon pound cake, I think of tea parties in New York City with my grandmother, mom, and sister at the Plaza Hotel. I think of luxurious afternoons in Central Park, watching the cherry blossoms bloom in the springtime. Whatever it reminds you of, it just tastes better when you know you made it at home.

The original recipe makes two loaves, but I halved the recipe to only make one. I will post the original recipe below, to yield two loaves.

For the loaves

3 cups unbleached all purpose flour 

1/2 teaspoon baking soda

1/2 teaspoon baking soda, preferable aluminum-free
1 teaspoon fine sea salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
1/3 cup grated lemon zest (from 6-8 lemons)
1 cup fresh lemon juice

For the lemon soaking syrup

3/4 cup granulated sugar
3/4 cup fresh lemon juice

For the glaze

2 1/2 cups confectioner's sugar (powdered sugar)
1/4 cup fresh lemon juice
Lemon zest for sprinkling (optional)

1. To make the loaves: Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans and dust with flower, shaking out the excess.

2. Sift together the flour, baking soda, baking powder, and salt; set aside. In a large measuring cup or a small bowl, mix together the buttermilk and vanilla.

3. In a large bowl, cream the butter and granulated sugar for 5 to 7 minutes with a hand mixer (or a standing mixer). Add the eggs one at a time, mixing well after each one; scrape down the sides of the bowl if necessary. Add the flour mixture alternating with the buttermilk mixture in three additions, beginning and ending with flour. Stir in the lemon zest and lemon juice.

4. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the loaf pans firmly on the counter top to remove any air bubbles from the batter. Bake for 50 minutes to 1 hour, until a cake tester inserted in the center of a loaf comes out clean. The centers will crown and crack. Cool the loaves in the pans for about 10 minutes before unmolding.

5. Meanwhile, to make the lemon soaking syrup: Combine the sugar and lemon juice in a small nonreactive saucepan and cook over low heat, stirring often. Once the sugar dissolves, continue cooking until the syrup turns a deep golden yelllow, about five minutes.

 

6. When the loaves are cool enough to handle, transfer them to a cookie sheet lined with parchment. Poke holes in the cakes with a skewer and pour lemon soaking syrup generously on top of each. Repeat, until the cakes are completely moistened. Let the loaves stand for at least 10 minutes so the syrup is absorbed.

 

7. To make the glaze: In a small bowl, whisk the confectioners' sugar with the lemon juice until smooth and creamy.

Pour the glaze over the tops of the loaves and allow the glaze to drip down the sides. Sprinkle lemon zest on top, if desired. Serve warm or at room temperature. Wrapped in plastic wrap, the loaves will keep at room temperature for up for 4 days.