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- Lemon Pound Cake
-
- For the cake:
- cooking spray
- 3 sticks salted butter, softened
- 3 c. granulated sugar
- 5 large eggs
- 1/4 tsp. salt
- 3 c. all-purpose flour
- 1 c. lemon-lime soda
- 3 tbsp. grated lemon zest (from 2 to 3 lemons)
- for the glaze:
- tbsp. grated lemon zest (from about 2 lemons)
- 2 c. powdered sugar, sifted
- 2 tbsp. fresh lemon juice, plus more if needed
- 1/4 tsp. salt
- 1 tbsp. water
- Directions
- 1. For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again. 2. Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely. 3. For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.
- Provided by:
- Cory Fernandez
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Thanksgiving Dinner: Pecan Pie Tart
Ingredients for the crust listed first.
Directions for the crust:
Place flour, sugar and salt in the bowl of your food processor and pulse to blend. Add cold butter and blend until coarse crumbs remain; you want the butter in little pieces. Stream in ice water and vanilla bean paste, blending until dough starts to come together. Use your hands to remove the dough and form it into a ball. Press it down slightly into a disk and wrap in plastic wrap. Chill for 30 minutes.
For the filling:
While dough is chilling, whisk together butter, eggs, corn syrup, sugar, bourbon and vanilla extract until smooth. Stir in chopped pecans.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Take the dough out of the fridge and roll it into a large circle, about 1/4-inch thick. Press the dough into the tart pan, removing excess edges. Pour pecan filling into the tart. Place whole pecans on top of filling. Place tart pan on the baking sheet. Bake for 45–55 minutes, or until filling is set.
Remove the tart from the oven and let cool completely. You can definitely make this a day ahead of time. Slice into wedges when you’re ready to serve!
Recipe for filling lightly adapted from Saveur.
