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Recipe of the Week: Bear's Lemon Pound Cake

 
Marshal
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Bear's Lemon Pound Cake



2 sticks butter (113g each), melted and whisked
6 oz (170g) cake flour
1 t (4g) baking powder
1/2 t (6g) salt
8 3/4 oz (248g) sugar
2 large lemons, zested and juiced (Meyer lemons work especially well)
4 eggs
1 1/2 t (8ml) vanilla extract

1. Preheat oven to 350ºF (177ºC). Prep a 9"x5" (23cm x 13cm) loaf pan.

2. Whisk the flour, baking powder and salt in a large bowl.

3. In a food processor, process the sugar and lemon zest until blended.

4. Add the juice, eggs and vanilla. Pulse until mixed.

5. With the machine running, slowly drizzle in the melted butter.

6. Transfer the mixture to a large bowl, and add in the flour mixture in three parts, whisking until just incorporated.

7. Pour batter into loaf pan and bake for 15 minutes.

8. Lower temperature to 325ºF (163ºC) and bake for another 40 to 45 minutes until toothpick test passes.

9. Cool in pan for 10 minutes, then remove to a rack.

Note: Glaze with a lemon glaze, or serve with lemon curd as pictured (recipe likely next week).
 
lowercase baba
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nothing against all your other recipes, but THIS is one I can really get behind...

I'm much more of a baker than a cook - that's my wife's area. She was a sous/garmangier at a fancy French restauarant here in town man years ago, and is a phenominal cook, but she's never liked to bake.

i'm going to have to try this, and soon...
 
fred rosenberger
lowercase baba
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q - salted or unslated butter?
 
Bear Bibeault
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Always unsalted.
 
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