Williams-Sonoma Lemon Pound Cake

Saturday, July 25, 2015

Last fall, I purchased a lemon loaf pan from Williams-Sonoma on a DEEP discount.  It was the beginning of their holiday season, and they were trying to clear out all their summer wares.  I'm pretty sure I ended up bringing home this beautiful pan for something like $5 or $6; it was definitely less than $10.  

In any case, I promised myself then that I would put this pretty pan to good use this summer and I tucked it away until now.  When I pulled it out earlier this week, I realized that good ole Williams- Sonoma also happened to include a lemon pound cake recipe with the pan, so I decided to give it a whirl, and I must say I'm glad I did.  

SO....  Two things:

1.  ALWAYS check there at the end of the season for a super sweet deal on their clearance table, and

2.  Don't forget that Williams- Sonoma is the source of some really good recipes too. 

So without further ado, I give you...


Williams-Sonoma Lemon Pound Cake

Pound Cake:
1 1/2 cups plus 2 Tbs cake flour
1/8 tsp. baking soda
1/8 tsp salt
9 Tbs unsalted butter
4 oz cream cheese
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 Tbs fresh lemon juice
Finely grated zest of 1 lemon

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 325 degrees.  Grease and flour loaf pan. 
  3. Mix together flour, soda, and salt.  Set aside. 
  4. Beat butter and cream cheese on medium speed until creamy and smooth (about 30 seconds).
  5. Gradually add sugar and beat until light and fluffy (about 5 minutes).
  6. Increase mixer speed to medium high and add eggs one at a time, beating well after each addition. 
  7. Then beat in vanilla and lemon juice.
  8. Reduce mixer speed to low and add the flour mixture in three additions, beating each addition until just incorporated and then stopping.
  9. Using a spatula, fold in lemon zest. 
  10. Spoon the batter into prepared pan.
  11. Bake until cake is golden and an inserted toothpick comes out clean, about 70 minutes. 
  12. Transfer pan to a wire rack and let cake cool upright in pan for 15 minutes. 

Lemon Glaze:
3 Tbs fresh lemon juice
1/4 cup sugar

  1. In a small saucepan over medium heat, whisk together lemon juice and sugar until sugar is dissolved. 
  2. Invert pan onto wire rack and lift off. 
  3. Using a pastry brush, brush warm cake with glaze. 
  4. Let cake cool completely before serving. 
Enjoy!  This is a good one!

2 comments:

V said...

I have the pan, and this recipe is calling my name. Thank you, Deanna! πŸ‹πŸ‹πŸ‹

Jackie Furr said...

I LOVE end of season sales at Williams-Sonoma! Looks beautiful and delicious!

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