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
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
1 tsp vanilla extract
2 Tbs fresh lemon juice
Finely grated zest of 1 lemon
- Bring all ingredients to room temperature.
- Preheat oven to 325 degrees. Grease and flour loaf pan.
- Mix together flour, soda, and salt. Set aside.
- Beat butter and cream cheese on medium speed until creamy and smooth (about 30 seconds).
- Gradually add sugar and beat until light and fluffy (about 5 minutes).
- Increase mixer speed to medium high and add eggs one at a time, beating well after each addition.
- Then beat in vanilla and lemon juice.
- Reduce mixer speed to low and add the flour mixture in three additions, beating each addition until just incorporated and then stopping.
- Using a spatula, fold in lemon zest.
- Spoon the batter into prepared pan.
- Bake until cake is golden and an inserted toothpick comes out clean, about 70 minutes.
- Transfer pan to a wire rack and let cake cool upright in pan for 15 minutes.
3 Tbs fresh lemon juice
1/4 cup sugar
- In a small saucepan over medium heat, whisk together lemon juice and sugar until sugar is dissolved.
- Invert pan onto wire rack and lift off.
- Using a pastry brush, brush warm cake with glaze.
- Let cake cool completely before serving.
Enjoy! This is a good one!