Friday, August 22, 2014
I looked through a few recipes before coming to The One. When I came across the one from Tate's Bakeshop I knew it had to be a winner. They are known for their infamous chocolate chip cookies, but they have a variety of other sweet treats that equally enticing.
So, once I found the recipe I headed to the kitchen to make cake that I hoped quenched all my desires for this cake. I whipped up the cake and quickly got it in the oven. Once it was baked I started on the glaze. The glaze was everything I wanted and more; sweet, tart and syrupy. I poured it over the cake and sat anxiously awaiting the time I could cut it.
This truly is the best lemon pound cake I have ever had. My sister-in-law and the rest of the family agreed with me too! This cake is simple, elegant and a definite show-stopper. This cake will definitely be making appearances in our house and at gatherings for years to come!
Tate's Bakeshop Lemon Pound Cake
2 3/4 Cups flour
1/2 Tsp baking soda
1 Cup (2 sticks) unsalted butter, room temperature
2 1/2 Cups sugar
1 Tsp vanilla
1 Tbsp grated lemon zest
5 Large eggs, room temperature
1 Cup sour cream
1/2 Cup fresh lemon juice
For the glaze-
1/2 Cup freshly squeezed lemon juice
1/2 Cup sugar
1/4 Cup water
Preheat oven to 350.
Spray a 10-inch bundt pan with non stick cooking spray and lightly dust with granulated sugar. Set aside.
In a medium bowl combine flour, baking soda and salt. Whisk to combine and set aside.
Place butter and sugar in a large mixing and beat on high until light and fluffy, about 3-5 minutes. Add vanilla and lemon zest and mix to combine. Add the eggs, one at a time, mixing well after each addition.
In a small bowl combine sour cream and lemon juice and whisk to combine.
Add the flour mixture and sour cream mixture, alternating between the two, starting and ending with the dry ingredients.
Pour the batter in the prepared pan and place in the preheated oven. Bake for about an hour, or until toothpick inserted in the center comes out clean.
Remove from oven, allow to sit in pan for 2-3 minutes. Invert on cake platter.
For the glaze-
Combine lemon juice,sugar and water in a small saucepan and place over low heat, stirring continuously until the sugar dissolves. Increase the heat to medium and cook until the mixture becomes a little thicker, almost the consistency of syrup. Be sure not to overcook as the syrup with begin to brown and burn.
Once the cake has cooled for about 10 minutes, slowly pour the glaze over the cake. Allow to cool and serve.
Recipe source: Tate's Bake Shop Cookbook